NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken Breast

1/3 cup Whole Wheat Breadcrumbs

1 large Egg White

1/4 cup Red Bell Pepper, chopped

1/4 cup Pineapple Chunks (Unsweetened)

50 mL Pineapple Juice

1 tsp Soy Sauce

1 tsp Rice Vinegar

1 tsp Honey

1 clove Garlic, minced

1 tsp Fresh Ginger, grated

1 tsp Cornstarch

PREPARATION

• 1

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

• 2

  Slice the chicken breast into bite-sized pieces ensuring even cooking.

• 3

  In a bowl, whisk the egg white and add the chicken pieces to coat evenly.

• 4

  In a separate shallow bowl, combine the whole wheat breadcrumbs with a pinch of salt and pepper.

• 5

  Dredge the chicken pieces in the breadcrumb mixture until well coated, then place them on the prepared baking tray.

• 6

  Bake the chicken for about 15-18 minutes until crispy and cooked through, flipping halfway for even browning.

• 7

  Meanwhile, prepare the sweet and sour sauce by combining pineapple juice, soy sauce, rice vinegar, honey, minced garlic, grated ginger, and cornstarch in a small saucepan.

• 8

  Heat the mixture over medium heat, stirring constantly, until the sauce thickens slightly (about 2-3 minutes).

• 9

  Once the chicken is baked, transfer it to a serving bowl and toss with the sweet and sour sauce along with the chopped red bell pepper and pineapple chunks.

• 10

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