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 a classic with this Crispy Baked Sweet and Sour Chicken. Tender chicken breast is enveloped in a light almond flour crust and baked to perfection. It’s paired with a vibrant homemade sweet and sour sauce featuring juicy pineapple chunks, red bell pepper, and a burst of tangy tomato paste mixed with ginger and garlic, offering a delicious meal full of texture and flavor.

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NUTRITION

383kcal
Protein
38.2g
Fat
16g
Carbs
24.9g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1/4 cup Almond Flour

1/2 cup Pineapple Chunks

1/2 cup Red Bell Pepper, chopped

1 tbsp Tomato Paste

1 clove Garlic, minced

1 tsp Ginger, grated

1 tbsp Rice Vinegar

Salt, Pepper & Red Chili Flakes to taste

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PREPARATION

  • 1

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

  • 2

    Pat the chicken breast dry. Season with salt, pepper, and a pinch of red chili flakes.

  • 3

    Dredge the chicken in almond flour, ensuring an even coating on all sides.

  • 4

    Place the coated chicken on the prepared baking sheet. Bake for 18-20 minutes or until the chicken reaches an internal temperature of 165°F and the almond flour crust is lightly crisp.

  • 5

    While the chicken is baking, prepare the sweet and sour sauce. In a small saucepan, combine pineapple chunks, chopped red bell pepper, tomato paste, minced garlic, grated ginger, and rice vinegar.

  • 6

    Simmer the sauce over medium heat for about 5-7 minutes, stirring occasionally until the flavors meld and the sauce thickens slightly.

  • 7

    Once the chicken is done, remove it from the oven and drizzle or toss with the warm sweet and sour sauce.

  • 8

    Serve immediately and enjoy your crispy baked 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 delightful twist on a classic with this Crispy Baked Sweet and Sour Chicken. Tender chicken breast is enveloped in a light almond flour crust and baked to perfection. It’s paired with a vibrant homemade sweet and sour sauce featuring juicy pineapple chunks, red bell pepper, and a burst of tangy tomato paste mixed with ginger and garlic, offering a delicious meal full of texture and flavor.

NUTRITION

383kcal
Protein
38.2g
Fat
16g
Carbs
24.9g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1/4 cup Almond Flour

1/2 cup Pineapple Chunks

1/2 cup Red Bell Pepper, chopped

1 tbsp Tomato Paste

1 clove Garlic, minced

1 tsp Ginger, grated

1 tbsp Rice Vinegar

Salt, Pepper & Red Chili Flakes to taste

PREPARATION

  • 1

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

  • 2

    Pat the chicken breast dry. Season with salt, pepper, and a pinch of red chili flakes.

  • 3

    Dredge the chicken in almond flour, ensuring an even coating on all sides.

  • 4

    Place the coated chicken on the prepared baking sheet. Bake for 18-20 minutes or until the chicken reaches an internal temperature of 165°F and the almond flour crust is lightly crisp.

  • 5

    While the chicken is baking, prepare the sweet and sour sauce. In a small saucepan, combine pineapple chunks, chopped red bell pepper, tomato paste, minced garlic, grated ginger, and rice vinegar.

  • 6

    Simmer the sauce over medium heat for about 5-7 minutes, stirring occasionally until the flavors meld and the sauce thickens slightly.

  • 7

    Once the chicken is done, remove it from the oven and drizzle or toss with the warm sweet and sour sauce.

  • 8

    Serve immediately and enjoy your crispy baked sweet and sour chicken!