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 baked chicken! Tender chicken breast is lightly coated in a crisp almond flour crust and complemented by a homemade sweet and sour glaze bursting with tangy pineapple, a touch of honey, and a splash of vinegar. Every bite delivers a satisfying crunch paired with a delicate balance of sweet and savory notes.

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NUTRITION

382kcal
Protein
36.2g
Fat
15.6g
Carbs
26.9g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/4 cup Almond Flour

1 large Egg White

1/4 cup Pineapple Juice

1 tsp Honey

1 tbsp Reduced Sugar Ketchup

1 tsp White Vinegar

Seasonings (Salt, Pepper, Paprika)

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PREPARATION

  • 1

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

  • 2

    Pat the chicken breast dry and season lightly with salt, pepper, and paprika.

  • 3

    In a shallow bowl, combine the almond flour with a pinch of salt and additional paprika if desired.

  • 4

    Whisk the egg white in another small bowl until frothy. Dip the chicken breast into the egg white, ensuring it’s evenly coated, then dredge in the almond flour mixture for a crispy coating.

  • 5

    Place the coated chicken breast on the prepared baking sheet.

  • 6

    In a small saucepan over medium heat, combine the pineapple juice, honey, reduced sugar ketchup, and white vinegar. Bring to a simmer and let it cook for 2-3 minutes until slightly thickened, stirring occasionally.

  • 7

    Brush half of the sweet and sour glaze over the chicken.

  • 8

    Bake the chicken in the preheated oven for 18-20 minutes, or until the chicken is fully cooked and the coating is golden and crispy.

  • 9

    Remove from the oven, drizzle with the remaining glaze, and let it rest a few minutes before serving.

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 baked chicken! Tender chicken breast is lightly coated in a crisp almond flour crust and complemented by a homemade sweet and sour glaze bursting with tangy pineapple, a touch of honey, and a splash of vinegar. Every bite delivers a satisfying crunch paired with a delicate balance of sweet and savory notes.

NUTRITION

382kcal
Protein
36.2g
Fat
15.6g
Carbs
26.9g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/4 cup Almond Flour

1 large Egg White

1/4 cup Pineapple Juice

1 tsp Honey

1 tbsp Reduced Sugar Ketchup

1 tsp White Vinegar

Seasonings (Salt, Pepper, Paprika)

PREPARATION

  • 1

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

  • 2

    Pat the chicken breast dry and season lightly with salt, pepper, and paprika.

  • 3

    In a shallow bowl, combine the almond flour with a pinch of salt and additional paprika if desired.

  • 4

    Whisk the egg white in another small bowl until frothy. Dip the chicken breast into the egg white, ensuring it’s evenly coated, then dredge in the almond flour mixture for a crispy coating.

  • 5

    Place the coated chicken breast on the prepared baking sheet.

  • 6

    In a small saucepan over medium heat, combine the pineapple juice, honey, reduced sugar ketchup, and white vinegar. Bring to a simmer and let it cook for 2-3 minutes until slightly thickened, stirring occasionally.

  • 7

    Brush half of the sweet and sour glaze over the chicken.

  • 8

    Bake the chicken in the preheated oven for 18-20 minutes, or until the chicken is fully cooked and the coating is golden and crispy.

  • 9

    Remove from the oven, drizzle with the remaining glaze, and let it rest a few minutes before serving.