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 delightful twist on classic chicken with this crispy baked version featuring tender chicken breast coated in a light almond flour crust, drizzled with a vibrant homemade sweet and sour sauce bursting with pineapple, bell pepper, and a touch of honey. It's a perfect balance of tangy and savory flavors that make every bite irresistible.

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NUTRITION

332kcal
Protein
37.4g
Fat
11.3g
Carbs
18.6g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

3 tbsp Almond Flour

2 large Egg Whites

1/4 cup Pineapple Chunks

1/4 medium Red Bell Pepper

1/8 small Red Onion

1 tbsp Apple Cider Vinegar

1 tsp Honey

Salt & Pepper to taste

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PREPARATION

  • 1

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

  • 2

    In a shallow bowl, whisk the egg whites with a pinch of salt and pepper.

  • 3

    Place the almond flour in a separate shallow dish. Dip each chicken breast piece first into the egg whites, then dredge thoroughly in the almond flour until well-coated.

  • 4

    Arrange the coated chicken on the prepared baking sheet. Bake for 20-25 minutes, or until the chicken is cooked through and the coating is crisp.

  • 5

    While the chicken bakes, prepare the sweet and sour sauce by combining pineapple chunks, diced red bell pepper, finely chopped red onion, apple cider vinegar, and honey in a small saucepan. Let the mixture simmer over medium heat for 5-7 minutes, stirring occasionally until slightly thickened.

  • 6

    Once the chicken is done, plate it and spoon the warm sweet and sour sauce over the top. Serve immediately.

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 delightful twist on classic chicken with this crispy baked version featuring tender chicken breast coated in a light almond flour crust, drizzled with a vibrant homemade sweet and sour sauce bursting with pineapple, bell pepper, and a touch of honey. It's a perfect balance of tangy and savory flavors that make every bite irresistible.

NUTRITION

332kcal
Protein
37.4g
Fat
11.3g
Carbs
18.6g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

3 tbsp Almond Flour

2 large Egg Whites

1/4 cup Pineapple Chunks

1/4 medium Red Bell Pepper

1/8 small Red Onion

1 tbsp Apple Cider Vinegar

1 tsp Honey

Salt & Pepper to taste

PREPARATION

  • 1

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

  • 2

    In a shallow bowl, whisk the egg whites with a pinch of salt and pepper.

  • 3

    Place the almond flour in a separate shallow dish. Dip each chicken breast piece first into the egg whites, then dredge thoroughly in the almond flour until well-coated.

  • 4

    Arrange the coated chicken on the prepared baking sheet. Bake for 20-25 minutes, or until the chicken is cooked through and the coating is crisp.

  • 5

    While the chicken bakes, prepare the sweet and sour sauce by combining pineapple chunks, diced red bell pepper, finely chopped red onion, apple cider vinegar, and honey in a small saucepan. Let the mixture simmer over medium heat for 5-7 minutes, stirring occasionally until slightly thickened.

  • 6

    Once the chicken is done, plate it and spoon the warm sweet and sour sauce over the top. Serve immediately.