Crispy Baked Sweet and Sour Chicken

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Baked Sweet and Sour Chicken

YOUR SOLIN GENERATED RECIPE

Crispy Baked Sweet and Sour Chicken

Enjoy a lighter take on a classic favorite with tender, crispy baked chicken coated in a flavorsome panko crust and tossed in a vibrant sweet and sour sauce enriched with juicy pineapple and crisp bell peppers. This dish perfectly balances sweet, tangy, and savory notes in every bite.

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NUTRITION

409kcal
Protein
51.8g
Fat
5.9g
Carbs
46.1g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (170g)

1/4 cup Panko Breadcrumbs (28g)

1 large Egg White (30g)

1/2 cup Pineapple Chunks (82g)

1/2 cup Red Bell Pepper (75g)

2 tbsp Low Sugar Ketchup (34g total)

1 tbsp Rice Vinegar (15g)

1 tsp Grated Fresh Ginger (2g)

1 tsp Minced Garlic (3g)

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PREPARATION

  • 1

    Preheat the oven to 425°F. Line a baking sheet with parchment paper.

  • 2

    Cut the chicken breast into bite-sized pieces. In a bowl, mix the egg white to help the panko breadcrumbs adhere.

  • 3

    Toss the chicken pieces with the egg white, then dredge them in the panko breadcrumbs until evenly coated.

  • 4

    Place the breaded chicken onto the prepared baking sheet. Bake for 18-20 minutes or until the chicken is cooked through and the coating is crisp.

  • 5

    While the chicken bakes, prepare the sweet and sour sauce. In a small bowl, combine the low sugar ketchup, rice vinegar, grated ginger, and minced garlic.

  • 6

    Gently stir in the pineapple chunks and red bell pepper pieces to infuse the sauce with fresh, sweet flavors.

  • 7

    Once the chicken is done, transfer it to a serving bowl and drizzle the sweet and sour sauce over the top.

  • 8

    Toss lightly to ensure each piece is coated and serve immediately.

Crispy Baked Sweet and Sour Chicken

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Baked Sweet and Sour Chicken

YOUR SOLIN GENERATED RECIPE

Crispy Baked Sweet and Sour Chicken

Enjoy a lighter take on a classic favorite with tender, crispy baked chicken coated in a flavorsome panko crust and tossed in a vibrant sweet and sour sauce enriched with juicy pineapple and crisp bell peppers. This dish perfectly balances sweet, tangy, and savory notes in every bite.

NUTRITION

409kcal
Protein
51.8g
Fat
5.9g
Carbs
46.1g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (170g)

1/4 cup Panko Breadcrumbs (28g)

1 large Egg White (30g)

1/2 cup Pineapple Chunks (82g)

1/2 cup Red Bell Pepper (75g)

2 tbsp Low Sugar Ketchup (34g total)

1 tbsp Rice Vinegar (15g)

1 tsp Grated Fresh Ginger (2g)

1 tsp Minced Garlic (3g)

PREPARATION

  • 1

    Preheat the oven to 425°F. Line a baking sheet with parchment paper.

  • 2

    Cut the chicken breast into bite-sized pieces. In a bowl, mix the egg white to help the panko breadcrumbs adhere.

  • 3

    Toss the chicken pieces with the egg white, then dredge them in the panko breadcrumbs until evenly coated.

  • 4

    Place the breaded chicken onto the prepared baking sheet. Bake for 18-20 minutes or until the chicken is cooked through and the coating is crisp.

  • 5

    While the chicken bakes, prepare the sweet and sour sauce. In a small bowl, combine the low sugar ketchup, rice vinegar, grated ginger, and minced garlic.

  • 6

    Gently stir in the pineapple chunks and red bell pepper pieces to infuse the sauce with fresh, sweet flavors.

  • 7

    Once the chicken is done, transfer it to a serving bowl and drizzle the sweet and sour sauce over the top.

  • 8

    Toss lightly to ensure each piece is coated and serve immediately.