Crispy Baked Sweet-Sour Chicken with Bell Peppers

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

Crispy Baked Sweet-Sour Chicken with Bell Peppers

YOUR SOLIN GENERATED RECIPE

Crispy Baked Sweet-Sour Chicken with Bell Peppers

Enjoy a flavorful twist on a classic with tender, baked chicken coated in a crispy whole wheat breadcrumb crust, tossed with colorful bell peppers and drizzled with a tangy sweet-sour sauce that balances pineapple sweetness with zesty rice vinegar and soy sauce.

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NUTRITION

519kcal
Protein
54.5g
Fat
11g
Carbs
45.8g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (142g)

1 cup Mixed Bell Peppers (150g)

1/3 cup Whole Wheat Breadcrumbs (30g)

1 large Egg

1/4 cup Pineapple Juice (60g)

1 tbsp Rice Vinegar

1 tbsp Soy Sauce

1 tsp Cornstarch

1 clove Garlic

1 tsp Ginger

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PREPARATION

  • 1

    Preheat the oven to 400°F (200°C) and prepare a baking sheet lined with parchment paper.

  • 2

    In a shallow bowl, whisk together the egg. In a separate dish, place the whole wheat breadcrumbs. Season the breadcrumbs lightly with a pinch of salt, pepper, and a little garlic powder if desired.

  • 3

    Dip the chicken breast in the egg, then coat it evenly with the breadcrumbs.

  • 4

    Lay the breadcrumb-coated chicken on the prepared baking sheet. Surround with sliced mixed bell peppers arranged for even cooking.

  • 5

    In a small saucepan, combine pineapple juice, rice vinegar, soy sauce, cornstarch, minced garlic, and grated ginger. Heat over medium heat, stirring constantly until the sauce thickens to a glaze consistency.

  • 6

    Once the sauce is ready, drizzle it evenly over the chicken and bell peppers.

  • 7

    Bake in the preheated oven for 20-25 minutes, or until the chicken is cooked through (internal temperature reaching 165°F) and the crust is crisp.

  • 8

    Remove from the oven, and let the dish rest for a few minutes before serving.

Crispy Baked Sweet-Sour Chicken with Bell Peppers

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

Crispy Baked Sweet-Sour Chicken with Bell Peppers

YOUR SOLIN GENERATED RECIPE

Crispy Baked Sweet-Sour Chicken with Bell Peppers

Enjoy a flavorful twist on a classic with tender, baked chicken coated in a crispy whole wheat breadcrumb crust, tossed with colorful bell peppers and drizzled with a tangy sweet-sour sauce that balances pineapple sweetness with zesty rice vinegar and soy sauce.

NUTRITION

519kcal
Protein
54.5g
Fat
11g
Carbs
45.8g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (142g)

1 cup Mixed Bell Peppers (150g)

1/3 cup Whole Wheat Breadcrumbs (30g)

1 large Egg

1/4 cup Pineapple Juice (60g)

1 tbsp Rice Vinegar

1 tbsp Soy Sauce

1 tsp Cornstarch

1 clove Garlic

1 tsp Ginger

PREPARATION

  • 1

    Preheat the oven to 400°F (200°C) and prepare a baking sheet lined with parchment paper.

  • 2

    In a shallow bowl, whisk together the egg. In a separate dish, place the whole wheat breadcrumbs. Season the breadcrumbs lightly with a pinch of salt, pepper, and a little garlic powder if desired.

  • 3

    Dip the chicken breast in the egg, then coat it evenly with the breadcrumbs.

  • 4

    Lay the breadcrumb-coated chicken on the prepared baking sheet. Surround with sliced mixed bell peppers arranged for even cooking.

  • 5

    In a small saucepan, combine pineapple juice, rice vinegar, soy sauce, cornstarch, minced garlic, and grated ginger. Heat over medium heat, stirring constantly until the sauce thickens to a glaze consistency.

  • 6

    Once the sauce is ready, drizzle it evenly over the chicken and bell peppers.

  • 7

    Bake in the preheated oven for 20-25 minutes, or until the chicken is cooked through (internal temperature reaching 165°F) and the crust is crisp.

  • 8

    Remove from the oven, and let the dish rest for a few minutes before serving.