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 delicious twist on a classic with crispy baked chicken coated in a light, crunchy panko and almond flour batter, paired with a tangy and slightly sweet pineapple-infused sauce. This dish delivers satisfying crunch, balanced flavors, and a burst of tropical notes with every bite.

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NUTRITION

410kcal
Protein
43.9g
Fat
11.7g
Carbs
31.8g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 large Egg White

1 tbsp Almond Flour

1/4 cup Panko Breadcrumbs

2 tbsp Pineapple Juice

1 tbsp Rice Vinegar

1 tsp Low-Sodium Soy Sauce

1 tsp Cornstarch

1 tsp Olive Oil Spray

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PREPARATION

  • 1

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

  • 2

    Slice the chicken breast into bite-sized strips or chunks for even cooking.

  • 3

    In a shallow bowl, whisk together the egg white, almond flour, and panko breadcrumbs until well combined. This will be your light, crispy coating.

  • 4

    Dredge each chicken piece in the coating mixture, ensuring an even coat on all sides.

  • 5

    Place the coated chicken pieces on the prepared baking tray. Lightly spray them with olive oil to promote a golden crisp.

  • 6

    Bake in the preheated oven for 18-20 minutes, or until the chicken is cooked through and the coating is crisp and golden.

  • 7

    Meanwhile, in a small saucepan over medium heat, combine pineapple juice, rice vinegar, soy sauce, and cornstarch. Stir continuously until the sauce thickens, about 2-3 minutes.

  • 8

    Once the chicken is baked, remove it from the oven and drizzle the warm sweet and sour sauce over the top or serve it on the side for dipping.

  • 9

    Serve immediately and enjoy your tangy, 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 delicious twist on a classic with crispy baked chicken coated in a light, crunchy panko and almond flour batter, paired with a tangy and slightly sweet pineapple-infused sauce. This dish delivers satisfying crunch, balanced flavors, and a burst of tropical notes with every bite.

NUTRITION

410kcal
Protein
43.9g
Fat
11.7g
Carbs
31.8g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 large Egg White

1 tbsp Almond Flour

1/4 cup Panko Breadcrumbs

2 tbsp Pineapple Juice

1 tbsp Rice Vinegar

1 tsp Low-Sodium Soy Sauce

1 tsp Cornstarch

1 tsp Olive Oil Spray

PREPARATION

  • 1

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

  • 2

    Slice the chicken breast into bite-sized strips or chunks for even cooking.

  • 3

    In a shallow bowl, whisk together the egg white, almond flour, and panko breadcrumbs until well combined. This will be your light, crispy coating.

  • 4

    Dredge each chicken piece in the coating mixture, ensuring an even coat on all sides.

  • 5

    Place the coated chicken pieces on the prepared baking tray. Lightly spray them with olive oil to promote a golden crisp.

  • 6

    Bake in the preheated oven for 18-20 minutes, or until the chicken is cooked through and the coating is crisp and golden.

  • 7

    Meanwhile, in a small saucepan over medium heat, combine pineapple juice, rice vinegar, soy sauce, and cornstarch. Stir continuously until the sauce thickens, about 2-3 minutes.

  • 8

    Once the chicken is baked, remove it from the oven and drizzle the warm sweet and sour sauce over the top or serve it on the side for dipping.

  • 9

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