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 light yet flavorful twist on classic chicken, where tender chicken breast is coated in a crispy panko layer and baked to perfection. Drizzled with a tangy homemade sweet and sour sauce featuring pineapple, red bell pepper, and just a hint of honey, this dish offers a delightful balance of textures and vibrant flavors.

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NUTRITION

349kcal
Protein
47.1g
Fat
6.1g
Carbs
24.9g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (142g)

1/4 cup Panko Breadcrumbs (15g)

1/4 cup Pineapple Chunks (43g, drained)

1/4 cup Red Bell Pepper, diced (37g)

1 tsp Honey (7g)

1 tbsp Rice Vinegar (15ml)

1 tsp Soy Sauce (5ml)

Seasonings (Salt, Pepper, Garlic Powder) to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Pat the chicken breast dry and season lightly with salt, pepper, and garlic powder.

  • 3

    Coat the chicken evenly with panko breadcrumbs, pressing gently to adhere.

  • 4

    Place the breaded chicken on a baking sheet lined with parchment paper and lightly spray with olive oil.

  • 5

    Bake for 18-20 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the coating is crispy.

  • 6

    While the chicken is baking, prepare the sweet and sour sauce by combining pineapple chunks, diced red bell pepper, honey, rice vinegar, and soy sauce in a small saucepan over medium heat. Simmer for 3-4 minutes until slightly thickened.

  • 7

    Once the chicken is done, slice and drizzle with the warm sweet and sour sauce before serving.

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 light yet flavorful twist on classic chicken, where tender chicken breast is coated in a crispy panko layer and baked to perfection. Drizzled with a tangy homemade sweet and sour sauce featuring pineapple, red bell pepper, and just a hint of honey, this dish offers a delightful balance of textures and vibrant flavors.

NUTRITION

349kcal
Protein
47.1g
Fat
6.1g
Carbs
24.9g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (142g)

1/4 cup Panko Breadcrumbs (15g)

1/4 cup Pineapple Chunks (43g, drained)

1/4 cup Red Bell Pepper, diced (37g)

1 tsp Honey (7g)

1 tbsp Rice Vinegar (15ml)

1 tsp Soy Sauce (5ml)

Seasonings (Salt, Pepper, Garlic Powder) to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Pat the chicken breast dry and season lightly with salt, pepper, and garlic powder.

  • 3

    Coat the chicken evenly with panko breadcrumbs, pressing gently to adhere.

  • 4

    Place the breaded chicken on a baking sheet lined with parchment paper and lightly spray with olive oil.

  • 5

    Bake for 18-20 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the coating is crispy.

  • 6

    While the chicken is baking, prepare the sweet and sour sauce by combining pineapple chunks, diced red bell pepper, honey, rice vinegar, and soy sauce in a small saucepan over medium heat. Simmer for 3-4 minutes until slightly thickened.

  • 7

    Once the chicken is done, slice and drizzle with the warm sweet and sour sauce before serving.