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 favorite with tender baked chicken crisped in almond flour, tossed in a tangy-sweet sauce with juicy pineapple and colorful bell peppers. This dish delivers a satisfying crunch and a burst of sweet and sour flavors, perfect for a wholesome meal at any time of day.

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NUTRITION

389kcal
Protein
37.3g
Fat
15.9g
Carbs
27.8g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/4 cup Almond Flour

1 large Egg White

1/2 cup sliced Red Bell Pepper

1/4 cup Pineapple Chunks

1/4 cup sliced Red Onion

1 tbsp Rice Vinegar

1 tsp Honey

2 tbsp Pineapple Juice

Salt and Black Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Season the chicken breast with salt and black pepper.

  • 3

    In a shallow bowl, whisk the egg white. In another plate, spread the almond flour.

  • 4

    Dip the chicken breast in the egg white, then coat evenly with almond flour.

  • 5

    Place the coated chicken breast on the baking sheet and bake for 15-20 minutes, or until cooked through and lightly crispy.

  • 6

    While the chicken is baking, combine the pineapple juice, rice vinegar, and honey in a small saucepan over medium heat.

  • 7

    Add the sliced red bell pepper, red onion, and pineapple chunks to the sauce, and let it simmer for 3-4 minutes to soften slightly.

  • 8

    Once the chicken is done, slice it and plate with the sautéed vegetables in a generous drizzle of the sweet and sour sauce.

  • 9

    Serve immediately and enjoy the burst of tangy, sweet, and savory flavors.

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 favorite with tender baked chicken crisped in almond flour, tossed in a tangy-sweet sauce with juicy pineapple and colorful bell peppers. This dish delivers a satisfying crunch and a burst of sweet and sour flavors, perfect for a wholesome meal at any time of day.

NUTRITION

389kcal
Protein
37.3g
Fat
15.9g
Carbs
27.8g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/4 cup Almond Flour

1 large Egg White

1/2 cup sliced Red Bell Pepper

1/4 cup Pineapple Chunks

1/4 cup sliced Red Onion

1 tbsp Rice Vinegar

1 tsp Honey

2 tbsp Pineapple Juice

Salt and Black Pepper to taste

PREPARATION

  • 1

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

  • 2

    Season the chicken breast with salt and black pepper.

  • 3

    In a shallow bowl, whisk the egg white. In another plate, spread the almond flour.

  • 4

    Dip the chicken breast in the egg white, then coat evenly with almond flour.

  • 5

    Place the coated chicken breast on the baking sheet and bake for 15-20 minutes, or until cooked through and lightly crispy.

  • 6

    While the chicken is baking, combine the pineapple juice, rice vinegar, and honey in a small saucepan over medium heat.

  • 7

    Add the sliced red bell pepper, red onion, and pineapple chunks to the sauce, and let it simmer for 3-4 minutes to soften slightly.

  • 8

    Once the chicken is done, slice it and plate with the sautéed vegetables in a generous drizzle of the sweet and sour sauce.

  • 9

    Serve immediately and enjoy the burst of tangy, sweet, and savory flavors.