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 twist on a classic favorite with tender, baked chicken coated in a light almond flour crust, paired with a tangy and subtly sweet pineapple and bell pepper sauce. This dish balances crispy texture with vibrant flavors for a satisfying meal that won’t weigh you down.

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NUTRITION

374kcal
Protein
40.4g
Fat
15.8g
Carbs
16.3g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/4 cup Almond Flour

1 large Egg White

1/4 cup Pineapple Chunks

1/4 cup Bell Pepper, diced

1 tbsp Sugar-Free Ketchup

1 tsp Rice Vinegar

1 tsp Low Sodium Soy Sauce

1/2 tsp Cornstarch

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PREPARATION

  • 1

    Preheat your oven to 425°F and line a baking sheet with parchment paper.

  • 2

    Trim any excess fat from the chicken breast and pat dry with a paper towel. Cut the chicken into bite-sized pieces.

  • 3

    In a shallow bowl, whisk together the almond flour and the egg white until you achieve a smooth, slightly sticky coating mixture.

  • 4

    Toss the chicken pieces in the almond flour mixture until they are evenly coated.

  • 5

    Place the coated chicken pieces on the prepared baking sheet in a single layer.

  • 6

    Bake the chicken for 18-20 minutes, flipping halfway through, until the chicken is cooked through and the coating is crisp.

  • 7

    While the chicken bakes, prepare the sweet and sour sauce by combining pineapple chunks, diced bell pepper, sugar-free ketchup, rice vinegar, soy sauce, and cornstarch in a small saucepan.

  • 8

    Heat the sauce over medium heat, stirring occasionally, until it thickens slightly, about 4-5 minutes.

  • 9

    Once the chicken is done, toss the crispy pieces in the warm sweet and sour sauce or serve the sauce on the side as a dip.

  • 10

    Plate and enjoy your Crispy Baked Sweet and Sour Chicken!

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 twist on a classic favorite with tender, baked chicken coated in a light almond flour crust, paired with a tangy and subtly sweet pineapple and bell pepper sauce. This dish balances crispy texture with vibrant flavors for a satisfying meal that won’t weigh you down.

NUTRITION

374kcal
Protein
40.4g
Fat
15.8g
Carbs
16.3g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/4 cup Almond Flour

1 large Egg White

1/4 cup Pineapple Chunks

1/4 cup Bell Pepper, diced

1 tbsp Sugar-Free Ketchup

1 tsp Rice Vinegar

1 tsp Low Sodium Soy Sauce

1/2 tsp Cornstarch

PREPARATION

  • 1

    Preheat your oven to 425°F and line a baking sheet with parchment paper.

  • 2

    Trim any excess fat from the chicken breast and pat dry with a paper towel. Cut the chicken into bite-sized pieces.

  • 3

    In a shallow bowl, whisk together the almond flour and the egg white until you achieve a smooth, slightly sticky coating mixture.

  • 4

    Toss the chicken pieces in the almond flour mixture until they are evenly coated.

  • 5

    Place the coated chicken pieces on the prepared baking sheet in a single layer.

  • 6

    Bake the chicken for 18-20 minutes, flipping halfway through, until the chicken is cooked through and the coating is crisp.

  • 7

    While the chicken bakes, prepare the sweet and sour sauce by combining pineapple chunks, diced bell pepper, sugar-free ketchup, rice vinegar, soy sauce, and cornstarch in a small saucepan.

  • 8

    Heat the sauce over medium heat, stirring occasionally, until it thickens slightly, about 4-5 minutes.

  • 9

    Once the chicken is done, toss the crispy pieces in the warm sweet and sour sauce or serve the sauce on the side as a dip.

  • 10

    Plate and enjoy your Crispy Baked Sweet and Sour Chicken!