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 vibrant twist on classic chicken with a crispy, light panko coating paired with a tangy sweet and sour glaze made with fresh pineapple, bell pepper, and red onion. This dish is baked to perfection for a healthier, flavor-packed meal that's both satisfying and well-balanced.

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NUTRITION

318kcal
Protein
39g
Fat
4.5g
Carbs
28.8g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/4 cup Panko Breadcrumbs

1 large Egg White

1/2 cup Fresh Pineapple Chunks

1/2 cup Red Bell Pepper

1/4 cup Red Onion

1 tbsp Low-Sodium Soy Sauce

1 tsp Rice Vinegar

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PREPARATION

  • 1

    Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.

  • 2

    Pat dry the chicken breast and season lightly with salt and pepper if desired.

  • 3

    In a shallow bowl, whisk the egg white until slightly frothy. In another bowl, add the panko breadcrumbs.

  • 4

    Dip the chicken breast first into the egg white, ensuring an even coating, then dredge it in the panko breadcrumbs to coat thoroughly.

  • 5

    Place the breaded chicken on the prepared baking sheet and bake for about 18-20 minutes, or until the chicken is cooked through and the coating is crispy.

  • 6

    While the chicken bakes, prepare the sweet and sour sauce by combining the fresh pineapple chunks, diced red bell pepper, red onion, low-sodium soy sauce, and rice vinegar in a small saucepan. Warm over low heat for 3-4 minutes until the flavors meld; do not boil.

  • 7

    Once the chicken is done, slice it if desired and drizzle or serve with the warm sweet and sour sauce. 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 vibrant twist on classic chicken with a crispy, light panko coating paired with a tangy sweet and sour glaze made with fresh pineapple, bell pepper, and red onion. This dish is baked to perfection for a healthier, flavor-packed meal that's both satisfying and well-balanced.

NUTRITION

318kcal
Protein
39g
Fat
4.5g
Carbs
28.8g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/4 cup Panko Breadcrumbs

1 large Egg White

1/2 cup Fresh Pineapple Chunks

1/2 cup Red Bell Pepper

1/4 cup Red Onion

1 tbsp Low-Sodium Soy Sauce

1 tsp Rice Vinegar

PREPARATION

  • 1

    Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.

  • 2

    Pat dry the chicken breast and season lightly with salt and pepper if desired.

  • 3

    In a shallow bowl, whisk the egg white until slightly frothy. In another bowl, add the panko breadcrumbs.

  • 4

    Dip the chicken breast first into the egg white, ensuring an even coating, then dredge it in the panko breadcrumbs to coat thoroughly.

  • 5

    Place the breaded chicken on the prepared baking sheet and bake for about 18-20 minutes, or until the chicken is cooked through and the coating is crispy.

  • 6

    While the chicken bakes, prepare the sweet and sour sauce by combining the fresh pineapple chunks, diced red bell pepper, red onion, low-sodium soy sauce, and rice vinegar in a small saucepan. Warm over low heat for 3-4 minutes until the flavors meld; do not boil.

  • 7

    Once the chicken is done, slice it if desired and drizzle or serve with the warm sweet and sour sauce. Serve immediately.