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

Savor a reinvented classic where tender chicken breast is lightly coated in a crunchy panko crust and baked to a perfect crisp. Drizzled in a vibrant sweet and sour glaze accented with pineapple and red bell pepper, this dish delivers delicious contrasts of texture and flavor in every bite.

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NUTRITION

396kcal
Protein
43.1g
Fat
5.2g
Carbs
40.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast (113g)

1/4 cup Panko Breadcrumbs (30g)

1 large Egg White (33g)

1/2 cup Pineapple Chunks (125g)

1/4 medium Red Bell Pepper (37g)

1 tbsp Low-Sodium Soy Sauce (16g)

1 tsp Rice Vinegar (5g)

1 tsp Honey (7g)

1 clove Garlic (3g)

Cooking/Olive Oil Spray

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PREPARATION

  • 1

    Preheat your oven to 425°F and lightly grease a baking sheet with cooking spray.

  • 2

    In a shallow bowl, combine the panko breadcrumbs with a pinch of salt, pepper, and minced garlic.

  • 3

    In a separate bowl, whisk the egg white until slightly frothy.

  • 4

    Dip each chicken breast first into the egg white then coat evenly with the panko mixture.

  • 5

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

  • 6

    Bake for 18-22 minutes, or until the chicken is fully cooked and the coating is crisp.

  • 7

    While the chicken bakes, prepare the sweet and sour glaze. In a small saucepan, combine the pineapple chunks (with a bit of their juice), diced red bell pepper, low-sodium soy sauce, rice vinegar, honey, and a minced garlic clove. Simmer on low heat for 5-7 minutes until slightly thickened.

  • 8

    Once the chicken is done, drizzle the warm sweet and sour glaze over the chicken and 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

Savor a reinvented classic where tender chicken breast is lightly coated in a crunchy panko crust and baked to a perfect crisp. Drizzled in a vibrant sweet and sour glaze accented with pineapple and red bell pepper, this dish delivers delicious contrasts of texture and flavor in every bite.

NUTRITION

396kcal
Protein
43.1g
Fat
5.2g
Carbs
40.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast (113g)

1/4 cup Panko Breadcrumbs (30g)

1 large Egg White (33g)

1/2 cup Pineapple Chunks (125g)

1/4 medium Red Bell Pepper (37g)

1 tbsp Low-Sodium Soy Sauce (16g)

1 tsp Rice Vinegar (5g)

1 tsp Honey (7g)

1 clove Garlic (3g)

Cooking/Olive Oil Spray

PREPARATION

  • 1

    Preheat your oven to 425°F and lightly grease a baking sheet with cooking spray.

  • 2

    In a shallow bowl, combine the panko breadcrumbs with a pinch of salt, pepper, and minced garlic.

  • 3

    In a separate bowl, whisk the egg white until slightly frothy.

  • 4

    Dip each chicken breast first into the egg white then coat evenly with the panko mixture.

  • 5

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

  • 6

    Bake for 18-22 minutes, or until the chicken is fully cooked and the coating is crisp.

  • 7

    While the chicken bakes, prepare the sweet and sour glaze. In a small saucepan, combine the pineapple chunks (with a bit of their juice), diced red bell pepper, low-sodium soy sauce, rice vinegar, honey, and a minced garlic clove. Simmer on low heat for 5-7 minutes until slightly thickened.

  • 8

    Once the chicken is done, drizzle the warm sweet and sour glaze over the chicken and serve immediately.