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 a classic takeout favorite with our Crispy Baked Sweet and Sour Chicken. Tender chicken breast is coated in a light whole wheat panko crunch and baked to perfection, then tossed in a tangy, homemade sweet and sour sauce accented with pineapple and colorful bell peppers. A delightful dish that brings satisfying texture and a burst of flavor, perfect for a balanced dinner.

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NUTRITION

412kcal
Protein
41.4g
Fat
5.4g
Carbs
50.8g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (raw)

1/3 cup Whole Wheat Panko Breadcrumbs

1 large Egg White

1/4 cup Pineapple Juice

1 tbsp Rice Vinegar

1 tbsp Low-Sodium Soy Sauce

1/2 cup Red Bell Pepper (sliced)

1/4 cup Yellow Onion (sliced)

1/3 cup Pineapple Chunks

Cooking Spray

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PREPARATION

  • 1

    Preheat your oven to 425°F and lightly coat a baking sheet with cooking spray.

  • 2

    Cut the chicken breast into bite-sized pieces ensuring even sizes for uniform cooking.

  • 3

    In a bowl, whisk together the egg white. In another shallow dish, add the whole wheat panko breadcrumbs.

  • 4

    Dip each chicken piece first into the egg white, then coat evenly with the panko breadcrumbs.

  • 5

    Place the coated chicken pieces on the prepared baking sheet.

  • 6

    Bake in the preheated oven for 15-18 minutes until chicken is fully cooked and the coating is crispy and golden.

  • 7

    While the chicken bakes, prepare the sweet and sour sauce by combining pineapple juice, rice vinegar, and low-sodium soy sauce in a small saucepan. Warm over low heat for 3-4 minutes, allowing flavors to blend.

  • 8

    In a separate skillet, lightly sauté the red bell pepper and yellow onion until they begin to soften, about 2-3 minutes. Add the pineapple chunks at the end just to warm them through.

  • 9

    Once the chicken is ready, toss the crispy pieces with the sauce and gently fold in the sautéed vegetables and pineapple.

  • 10

    Serve immediately and enjoy the harmonious balance of tangy sweetness with a satisfying crispy texture.

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 a classic takeout favorite with our Crispy Baked Sweet and Sour Chicken. Tender chicken breast is coated in a light whole wheat panko crunch and baked to perfection, then tossed in a tangy, homemade sweet and sour sauce accented with pineapple and colorful bell peppers. A delightful dish that brings satisfying texture and a burst of flavor, perfect for a balanced dinner.

NUTRITION

412kcal
Protein
41.4g
Fat
5.4g
Carbs
50.8g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (raw)

1/3 cup Whole Wheat Panko Breadcrumbs

1 large Egg White

1/4 cup Pineapple Juice

1 tbsp Rice Vinegar

1 tbsp Low-Sodium Soy Sauce

1/2 cup Red Bell Pepper (sliced)

1/4 cup Yellow Onion (sliced)

1/3 cup Pineapple Chunks

Cooking Spray

PREPARATION

  • 1

    Preheat your oven to 425°F and lightly coat a baking sheet with cooking spray.

  • 2

    Cut the chicken breast into bite-sized pieces ensuring even sizes for uniform cooking.

  • 3

    In a bowl, whisk together the egg white. In another shallow dish, add the whole wheat panko breadcrumbs.

  • 4

    Dip each chicken piece first into the egg white, then coat evenly with the panko breadcrumbs.

  • 5

    Place the coated chicken pieces on the prepared baking sheet.

  • 6

    Bake in the preheated oven for 15-18 minutes until chicken is fully cooked and the coating is crispy and golden.

  • 7

    While the chicken bakes, prepare the sweet and sour sauce by combining pineapple juice, rice vinegar, and low-sodium soy sauce in a small saucepan. Warm over low heat for 3-4 minutes, allowing flavors to blend.

  • 8

    In a separate skillet, lightly sauté the red bell pepper and yellow onion until they begin to soften, about 2-3 minutes. Add the pineapple chunks at the end just to warm them through.

  • 9

    Once the chicken is ready, toss the crispy pieces with the sauce and gently fold in the sautéed vegetables and pineapple.

  • 10

    Serve immediately and enjoy the harmonious balance of tangy sweetness with a satisfying crispy texture.