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 vibrant twist on classic sweet and sour chicken with a crispy, light almond flour coating on tender chicken breast, paired with colorful bell peppers and sweet pineapple. This dish delivers a delightful balance of tangy, sweet, and savory flavors, all baked to perfection for a clean and nourishing meal.

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NUTRITION

473kcal
Protein
51.2g
Fat
19.3g
Carbs
24.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/4 cup Almond Flour

1/2 medium Bell Pepper

1/4 cup Pineapple Chunks

1 tbsp Rice Vinegar

1 tsp Honey

1 tbsp Low Sodium Soy Sauce

1/2 tsp Garlic Powder

1/2 tsp Ginger Powder

Salt and Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Cut the chicken breast into bite-sized pieces and season with salt, pepper, garlic powder, and ginger powder.

  • 3

    Place the almond flour in a shallow bowl. Toss the chicken pieces in the almond flour until evenly coated.

  • 4

    Arrange the coated chicken pieces on the baking sheet in a single layer.

  • 5

    Bake the chicken for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the coating is crisp.

  • 6

    While the chicken is baking, prepare the sweet and sour sauce by combining rice vinegar, honey, and low sodium soy sauce in a small bowl.

  • 7

    In a separate bowl, gently toss the bell pepper slices and pineapple chunks with a little salt and a drizzle of the sauce.

  • 8

    Once the chicken is done, transfer it to a serving dish and drizzle the remaining sauce over the top. Garnish with the bell pepper and pineapple mixture.

  • 9

    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 vibrant twist on classic sweet and sour chicken with a crispy, light almond flour coating on tender chicken breast, paired with colorful bell peppers and sweet pineapple. This dish delivers a delightful balance of tangy, sweet, and savory flavors, all baked to perfection for a clean and nourishing meal.

NUTRITION

473kcal
Protein
51.2g
Fat
19.3g
Carbs
24.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/4 cup Almond Flour

1/2 medium Bell Pepper

1/4 cup Pineapple Chunks

1 tbsp Rice Vinegar

1 tsp Honey

1 tbsp Low Sodium Soy Sauce

1/2 tsp Garlic Powder

1/2 tsp Ginger Powder

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    Cut the chicken breast into bite-sized pieces and season with salt, pepper, garlic powder, and ginger powder.

  • 3

    Place the almond flour in a shallow bowl. Toss the chicken pieces in the almond flour until evenly coated.

  • 4

    Arrange the coated chicken pieces on the baking sheet in a single layer.

  • 5

    Bake the chicken for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the coating is crisp.

  • 6

    While the chicken is baking, prepare the sweet and sour sauce by combining rice vinegar, honey, and low sodium soy sauce in a small bowl.

  • 7

    In a separate bowl, gently toss the bell pepper slices and pineapple chunks with a little salt and a drizzle of the sauce.

  • 8

    Once the chicken is done, transfer it to a serving dish and drizzle the remaining sauce over the top. Garnish with the bell pepper and pineapple mixture.

  • 9

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