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 take on sweet and sour chicken with a crispy almond flour coating, tender baked chicken, and a tangy pineapple-bell pepper sauce. This dish delivers a delightful balance of textures and flavors that’s both satisfying and nourishing.

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NUTRITION

434kcal
Protein
45.5g
Fat
11g
Carbs
43.3g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast

2 tablespoons Almond Flour

1 medium Red Bell Pepper

1/2 cup Pineapple Chunks

1 tablespoon Honey

1 tablespoon Rice Vinegar

1 teaspoon Low Sodium Soy Sauce

1 teaspoon Cornstarch

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PREPARATION

  • 1

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

  • 2

    Cut the chicken breast into bite-sized pieces. In a bowl, toss the chicken pieces with almond flour to lightly coat them.

  • 3

    Place the coated chicken on the prepared baking sheet in a single layer.

  • 4

    Bake the chicken for about 20-25 minutes, flipping halfway through, until the chicken is cooked through and slightly crispy.

  • 5

    While the chicken bakes, prepare the sweet and sour sauce. In a small saucepan over medium heat, combine pineapple chunks and red bell pepper (cut into strips).

  • 6

    Add the honey, rice vinegar, and soy sauce. Stir in the cornstarch and a splash of water to help thicken the sauce.

  • 7

    Allow the sauce to simmer for 3-5 minutes until it thickens slightly.

  • 8

    Remove the sauce from heat once the chicken is done.

  • 9

    Toss the baked chicken in the sweet and sour sauce or serve the sauce on the side for dipping.

  • 10

    Serve immediately, enjoying a harmonious blend of tangy, sweet, and savory flavors with every bite.

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 take on sweet and sour chicken with a crispy almond flour coating, tender baked chicken, and a tangy pineapple-bell pepper sauce. This dish delivers a delightful balance of textures and flavors that’s both satisfying and nourishing.

NUTRITION

434kcal
Protein
45.5g
Fat
11g
Carbs
43.3g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast

2 tablespoons Almond Flour

1 medium Red Bell Pepper

1/2 cup Pineapple Chunks

1 tablespoon Honey

1 tablespoon Rice Vinegar

1 teaspoon Low Sodium Soy Sauce

1 teaspoon Cornstarch

PREPARATION

  • 1

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

  • 2

    Cut the chicken breast into bite-sized pieces. In a bowl, toss the chicken pieces with almond flour to lightly coat them.

  • 3

    Place the coated chicken on the prepared baking sheet in a single layer.

  • 4

    Bake the chicken for about 20-25 minutes, flipping halfway through, until the chicken is cooked through and slightly crispy.

  • 5

    While the chicken bakes, prepare the sweet and sour sauce. In a small saucepan over medium heat, combine pineapple chunks and red bell pepper (cut into strips).

  • 6

    Add the honey, rice vinegar, and soy sauce. Stir in the cornstarch and a splash of water to help thicken the sauce.

  • 7

    Allow the sauce to simmer for 3-5 minutes until it thickens slightly.

  • 8

    Remove the sauce from heat once the chicken is done.

  • 9

    Toss the baked chicken in the sweet and sour sauce or serve the sauce on the side for dipping.

  • 10

    Serve immediately, enjoying a harmonious blend of tangy, sweet, and savory flavors with every bite.