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 modern twist on a classic with this Crispy Baked Sweet and Sour Chicken. Tender, lean chicken breast is coated in a light whole wheat flour crust and baked to a satisfying crisp, then finished with a tangy, fruity sweet and sour sauce. Perfectly balanced in protein and flavor, this dish offers a delightful crunch with every bite and a burst of sweet acidity from pineapple and honey.

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NUTRITION

401kcal
Protein
43.6g
Fat
9g
Carbs
35.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/4 cup Whole Wheat Flour

1 large Egg White

1/4 cup Pineapple Chunks

1 tsp Honey

1 tsp Rice Vinegar

1 tsp Low-Sodium Soy Sauce

1/4 tsp Garlic Powder

1 tsp Olive Oil Spray

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PREPARATION

  • 1

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

  • 2

    In a small bowl, prepare the sweet and sour sauce by combining pineapple chunks, honey, rice vinegar, low-sodium soy sauce, and garlic powder. Mix well and set aside.

  • 3

    Pat the chicken breast dry and season lightly with salt and pepper if desired.

  • 4

    Place the whole wheat flour in a shallow dish. Dredge the chicken breast in the flour to lightly coat all sides.

  • 5

    Dip the floured chicken into the egg white, ensuring it is evenly coated. For extra crispiness, you can lightly dredge it in the flour a second time.

  • 6

    Place the coated chicken on the prepared baking sheet and lightly spray the top with olive oil spray.

  • 7

    Bake the chicken in the preheated oven for 18-20 minutes or until the internal temperature reaches 165°F.

  • 8

    During the last 5 minutes of baking, drizzle the prepared sweet and sour sauce over the chicken to allow the flavors to meld.

  • 9

    Remove from oven, let rest briefly, and serve your crispy baked sweet and sour chicken hot.

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 modern twist on a classic with this Crispy Baked Sweet and Sour Chicken. Tender, lean chicken breast is coated in a light whole wheat flour crust and baked to a satisfying crisp, then finished with a tangy, fruity sweet and sour sauce. Perfectly balanced in protein and flavor, this dish offers a delightful crunch with every bite and a burst of sweet acidity from pineapple and honey.

NUTRITION

401kcal
Protein
43.6g
Fat
9g
Carbs
35.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/4 cup Whole Wheat Flour

1 large Egg White

1/4 cup Pineapple Chunks

1 tsp Honey

1 tsp Rice Vinegar

1 tsp Low-Sodium Soy Sauce

1/4 tsp Garlic Powder

1 tsp Olive Oil Spray

PREPARATION

  • 1

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

  • 2

    In a small bowl, prepare the sweet and sour sauce by combining pineapple chunks, honey, rice vinegar, low-sodium soy sauce, and garlic powder. Mix well and set aside.

  • 3

    Pat the chicken breast dry and season lightly with salt and pepper if desired.

  • 4

    Place the whole wheat flour in a shallow dish. Dredge the chicken breast in the flour to lightly coat all sides.

  • 5

    Dip the floured chicken into the egg white, ensuring it is evenly coated. For extra crispiness, you can lightly dredge it in the flour a second time.

  • 6

    Place the coated chicken on the prepared baking sheet and lightly spray the top with olive oil spray.

  • 7

    Bake the chicken in the preheated oven for 18-20 minutes or until the internal temperature reaches 165°F.

  • 8

    During the last 5 minutes of baking, drizzle the prepared sweet and sour sauce over the chicken to allow the flavors to meld.

  • 9

    Remove from oven, let rest briefly, and serve your crispy baked sweet and sour chicken hot.