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 flavorful twist on a classic favorite with tender baked chicken breast, lightly coated in crunchy panko breadcrumbs, paired with vibrant red bell peppers and juicy pineapple chunks, all tossed in a tangy-sweet sauce that makes each bite a burst of delicious flavor.

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NUTRITION

332kcal
Protein
36.5g
Fat
2.5g
Carbs
40g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1/4 cup Panko Breadcrumbs

1/2 medium Red Bell Pepper

1/3 cup Pineapple Chunks

1 tbsp Light Soy Sauce

2 tsp Honey

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PREPARATION

  • 1

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

  • 2

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

  • 3

    In a shallow bowl, lightly coat the chicken pieces with the panko breadcrumbs.

  • 4

    Place the coated chicken pieces on the prepared baking sheet, ensuring they are spaced out.

  • 5

    In a small saucepan, combine the light soy sauce and honey over medium heat. Stir until the honey is fully dissolved to create a tangy sweet and sour sauce.

  • 6

    Bake the chicken in the preheated oven for 15-18 minutes until the edges are crispy and the chicken is completely cooked through.

  • 7

    While the chicken is baking, slice the red bell pepper into thin strips and drain the pineapple chunks.

  • 8

    Once the chicken is done, toss it with the red bell pepper strips and pineapple chunks, then drizzle the warm sweet and sour sauce over the top.

  • 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 flavorful twist on a classic favorite with tender baked chicken breast, lightly coated in crunchy panko breadcrumbs, paired with vibrant red bell peppers and juicy pineapple chunks, all tossed in a tangy-sweet sauce that makes each bite a burst of delicious flavor.

NUTRITION

332kcal
Protein
36.5g
Fat
2.5g
Carbs
40g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1/4 cup Panko Breadcrumbs

1/2 medium Red Bell Pepper

1/3 cup Pineapple Chunks

1 tbsp Light Soy Sauce

2 tsp Honey

PREPARATION

  • 1

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

  • 2

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

  • 3

    In a shallow bowl, lightly coat the chicken pieces with the panko breadcrumbs.

  • 4

    Place the coated chicken pieces on the prepared baking sheet, ensuring they are spaced out.

  • 5

    In a small saucepan, combine the light soy sauce and honey over medium heat. Stir until the honey is fully dissolved to create a tangy sweet and sour sauce.

  • 6

    Bake the chicken in the preheated oven for 15-18 minutes until the edges are crispy and the chicken is completely cooked through.

  • 7

    While the chicken is baking, slice the red bell pepper into thin strips and drain the pineapple chunks.

  • 8

    Once the chicken is done, toss it with the red bell pepper strips and pineapple chunks, then drizzle the warm sweet and sour sauce over the top.

  • 9

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