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 take-out favorite with this crispy baked chicken. Tender chicken breast is coated in a light almond flour batter and baked to perfection, then tossed in a tangy homemade sweet and sour sauce featuring pineapple juice and red bell pepper. The result is a delightful balance of sweet, tangy, and crunchy textures perfect for a wholesome dinner.

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NUTRITION

431kcal
Protein
45.5g
Fat
18g
Carbs
21.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/4 cup Almond Flour

1 Egg White

1/4 cup Pineapple Juice

1/4 cup Diced Red Bell Pepper

1 tbsp Rice Vinegar

1 tsp Honey

1/2 tsp Garlic Powder

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PREPARATION

  • 1

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

  • 2

    In a shallow bowl, combine the almond flour and garlic powder.

  • 3

    Lightly beat the egg white in another small bowl.

  • 4

    Dip the chicken breast in the egg white, then dredge evenly in the almond flour mixture to coat.

  • 5

    Place the coated chicken on the prepared baking sheet and bake for 20-25 minutes until the chicken is cooked through and the coating is crisp.

  • 6

    While the chicken bakes, prepare the sweet and sour sauce by whisking together pineapple juice, diced red bell pepper, rice vinegar, and honey in a small saucepan. Simmer for 3-5 minutes until slightly thickened.

  • 7

    Once the chicken is done, remove it from the oven and drizzle the warm sweet and sour sauce over the top.

  • 8

    Serve immediately and enjoy your healthier take on 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 take-out favorite with this crispy baked chicken. Tender chicken breast is coated in a light almond flour batter and baked to perfection, then tossed in a tangy homemade sweet and sour sauce featuring pineapple juice and red bell pepper. The result is a delightful balance of sweet, tangy, and crunchy textures perfect for a wholesome dinner.

NUTRITION

431kcal
Protein
45.5g
Fat
18g
Carbs
21.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/4 cup Almond Flour

1 Egg White

1/4 cup Pineapple Juice

1/4 cup Diced Red Bell Pepper

1 tbsp Rice Vinegar

1 tsp Honey

1/2 tsp Garlic Powder

PREPARATION

  • 1

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

  • 2

    In a shallow bowl, combine the almond flour and garlic powder.

  • 3

    Lightly beat the egg white in another small bowl.

  • 4

    Dip the chicken breast in the egg white, then dredge evenly in the almond flour mixture to coat.

  • 5

    Place the coated chicken on the prepared baking sheet and bake for 20-25 minutes until the chicken is cooked through and the coating is crisp.

  • 6

    While the chicken bakes, prepare the sweet and sour sauce by whisking together pineapple juice, diced red bell pepper, rice vinegar, and honey in a small saucepan. Simmer for 3-5 minutes until slightly thickened.

  • 7

    Once the chicken is done, remove it from the oven and drizzle the warm sweet and sour sauce over the top.

  • 8

    Serve immediately and enjoy your healthier take on sweet and sour chicken.