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 healthier twist on a classic takeout favorite with tender baked chicken coated in a light almond flour crisp, tossed in a vibrant sweet and sour sauce featuring pineapple chunks and red bell pepper. This dish is both satisfying and balanced, making it perfect for a wholesome dinner.

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NUTRITION

376kcal
Protein
33.3g
Fat
17.1g
Carbs
29.3g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/4 cup Almond Flour

1/2 cup Pineapple Chunks

1/2 cup Red Bell Pepper, chopped

1 tsp Honey

1 tsp Cornstarch

1 tbsp Apple Cider Vinegar

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F and line a baking sheet with parchment paper.

  • 2

    Slice the chicken breast into bite-sized pieces. Season lightly with salt and pepper.

  • 3

    In a shallow bowl, add almond flour. Dredge the chicken pieces in the almond flour ensuring an even, light coating.

  • 4

    Place the coated chicken pieces on the prepared baking sheet. Bake for 18-20 minutes or until the chicken is cooked through and slightly crispy.

  • 5

    While the chicken bakes, prepare the sweet and sour sauce. In a small saucepan over medium heat, combine pineapple chunks, red bell pepper, apple cider vinegar, and honey.

  • 6

    Bring the mixture to a simmer and stir in the cornstarch to thicken the sauce slightly. Allow it to reduce for about 3-4 minutes.

  • 7

    Once the chicken is done, drizzle the warm sweet and sour sauce over the baked chicken pieces.

  • 8

    Toss gently to coat all pieces evenly. Serve immediately 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 healthier twist on a classic takeout favorite with tender baked chicken coated in a light almond flour crisp, tossed in a vibrant sweet and sour sauce featuring pineapple chunks and red bell pepper. This dish is both satisfying and balanced, making it perfect for a wholesome dinner.

NUTRITION

376kcal
Protein
33.3g
Fat
17.1g
Carbs
29.3g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/4 cup Almond Flour

1/2 cup Pineapple Chunks

1/2 cup Red Bell Pepper, chopped

1 tsp Honey

1 tsp Cornstarch

1 tbsp Apple Cider Vinegar

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F and line a baking sheet with parchment paper.

  • 2

    Slice the chicken breast into bite-sized pieces. Season lightly with salt and pepper.

  • 3

    In a shallow bowl, add almond flour. Dredge the chicken pieces in the almond flour ensuring an even, light coating.

  • 4

    Place the coated chicken pieces on the prepared baking sheet. Bake for 18-20 minutes or until the chicken is cooked through and slightly crispy.

  • 5

    While the chicken bakes, prepare the sweet and sour sauce. In a small saucepan over medium heat, combine pineapple chunks, red bell pepper, apple cider vinegar, and honey.

  • 6

    Bring the mixture to a simmer and stir in the cornstarch to thicken the sauce slightly. Allow it to reduce for about 3-4 minutes.

  • 7

    Once the chicken is done, drizzle the warm sweet and sour sauce over the baked chicken pieces.

  • 8

    Toss gently to coat all pieces evenly. Serve immediately and enjoy your crispy baked sweet and sour chicken.