NUTRITION

SERVINGS

INGREDIENTS

6 oz Chicken Breast

1 large Egg White

15 g Panko Breadcrumbs

1/4 cup Pineapple Chunks

1 tsp Honey

1 tsp Low Sodium Soy Sauce

1 tsp Rice Vinegar

1 tsp Olive Oil

PREPARATION

• 1

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

• 2

  Pat the chicken breast dry and place it between two sheets of plastic wrap. Gently pound to an even thickness for uniform cooking.

• 3

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

• 4

  Dip the chicken breast first in the egg white, ensuring it is well-coated, then dredge evenly in the panko breadcrumbs.

• 5

  Place the breaded chicken on the prepared baking sheet. Lightly spray or drizzle the olive oil over the top for extra crispiness.

• 6

  Bake the chicken for about 18-20 minutes or until the internal temperature reaches 165°F and the coating becomes golden and crunchy.

• 7

  While the chicken is baking, prepare the sweet and sour sauce by combining the pineapple chunks, honey, low sodium soy sauce, and rice vinegar in a small saucepan. Simmer on low heat for 3-4 minutes until slightly thickened, stirring occasionally.

• 8

  Once cooked, drizzle the warm sweet and sour sauce over the crispy baked chicken or serve it on the side as a dip.

• 9

  Garnish with additional pineapple pieces or a sprinkle of fresh herbs if desired, and serve immediately.