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

Experience a vibrant twist on classic chicken with this Crispy Baked Sweet and Sour Chicken. Tender, lean chicken breast is coated in a light almond flour crust, then baked to a perfect crunch. A tangy, homemade sweet and sour sauce featuring pineapple, red bell pepper, and a hint of honey elevates this dish to an irresistible flavor sensation.

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NUTRITION

342kcal
Protein
38.4g
Fat
10.8g
Carbs
24.8g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

2 tablespoons Almond Flour

1 large Egg White

2 tablespoons Pineapple Juice

1 teaspoon Rice Vinegar

1 teaspoon Honey

1/4 cup chopped Red Bell Pepper

1/4 cup Pineapple Chunks

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    Slice the chicken breast into bite-sized pieces ensuring even thickness for uniform cooking.

  • 3

    In a shallow bowl, whisk together the almond flour and egg white until a smooth coating mixture forms.

  • 4

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

  • 5

    Spread 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 coating is crispy and the chicken is fully cooked.

  • 7

    While the chicken bakes, prepare the sweet and sour sauce in a small saucepan. Combine pineapple juice, rice vinegar, honey, chopped red bell pepper, and pineapple chunks.

  • 8

    Simmer the sauce over medium heat for 5 minutes until slightly thickened, stirring occasionally.

  • 9

    Once baked, drizzle the warm sweet and sour sauce over the crispy chicken or serve on the side for dipping.

  • 10

    Serve immediately and enjoy your delicious, light yet flavorful 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

Experience a vibrant twist on classic chicken with this Crispy Baked Sweet and Sour Chicken. Tender, lean chicken breast is coated in a light almond flour crust, then baked to a perfect crunch. A tangy, homemade sweet and sour sauce featuring pineapple, red bell pepper, and a hint of honey elevates this dish to an irresistible flavor sensation.

NUTRITION

342kcal
Protein
38.4g
Fat
10.8g
Carbs
24.8g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

2 tablespoons Almond Flour

1 large Egg White

2 tablespoons Pineapple Juice

1 teaspoon Rice Vinegar

1 teaspoon Honey

1/4 cup chopped Red Bell Pepper

1/4 cup Pineapple Chunks

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    Slice the chicken breast into bite-sized pieces ensuring even thickness for uniform cooking.

  • 3

    In a shallow bowl, whisk together the almond flour and egg white until a smooth coating mixture forms.

  • 4

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

  • 5

    Spread 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 coating is crispy and the chicken is fully cooked.

  • 7

    While the chicken bakes, prepare the sweet and sour sauce in a small saucepan. Combine pineapple juice, rice vinegar, honey, chopped red bell pepper, and pineapple chunks.

  • 8

    Simmer the sauce over medium heat for 5 minutes until slightly thickened, stirring occasionally.

  • 9

    Once baked, drizzle the warm sweet and sour sauce over the crispy chicken or serve on the side for dipping.

  • 10

    Serve immediately and enjoy your delicious, light yet flavorful Crispy Baked Sweet and Sour Chicken.