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 lighter twist on a takeout classic with tender, crispy baked chicken breast coated in a delicate panko crust and tossed in a vibrant sweet and sour sauce featuring pineapple and colorful bell peppers. This dish is a delightful balance of tangy sweetness and a satisfying crunch.

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NUTRITION

317kcal
Protein
34.5g
Fat
2.4g
Carbs
34.7g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/3 cup Panko Breadcrumbs

1 large Egg White

1/4 cup Pineapple Chunks

1/4 cup Red Bell Pepper slices

2 tbsp Soy Sauce

1 tbsp Rice Vinegar

1 tsp Fresh Ginger, grated

1 clove Garlic, minced

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PREPARATION

  • 1

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

  • 2

    Using a sharp knife, trim any excess fat from the chicken breast and, if desired, pound it slightly for even thickness.

  • 3

    In a shallow bowl, whisk the egg white. Place the panko breadcrumbs in another shallow dish.

  • 4

    Dip the chicken breast first in the egg white, then coat evenly with panko breadcrumbs.

  • 5

    Place the coated chicken on the prepared baking sheet and bake for 18-20 minutes until cooked through and crispy, flipping halfway if desired.

  • 6

    While the chicken bakes, prepare the sweet and sour sauce. In a small saucepan over medium heat, combine the pineapple chunks, red bell pepper slices, soy sauce, rice vinegar, grated ginger, and minced garlic. Simmer for 3-4 minutes to meld the flavors; lightly mash the pineapple for a smoother texture if desired.

  • 7

    Once the chicken is done, remove from the oven and drizzle with the warm sweet and sour sauce. Serve immediately.

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 lighter twist on a takeout classic with tender, crispy baked chicken breast coated in a delicate panko crust and tossed in a vibrant sweet and sour sauce featuring pineapple and colorful bell peppers. This dish is a delightful balance of tangy sweetness and a satisfying crunch.

NUTRITION

317kcal
Protein
34.5g
Fat
2.4g
Carbs
34.7g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/3 cup Panko Breadcrumbs

1 large Egg White

1/4 cup Pineapple Chunks

1/4 cup Red Bell Pepper slices

2 tbsp Soy Sauce

1 tbsp Rice Vinegar

1 tsp Fresh Ginger, grated

1 clove Garlic, minced

PREPARATION

  • 1

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

  • 2

    Using a sharp knife, trim any excess fat from the chicken breast and, if desired, pound it slightly for even thickness.

  • 3

    In a shallow bowl, whisk the egg white. Place the panko breadcrumbs in another shallow dish.

  • 4

    Dip the chicken breast first in the egg white, then coat evenly with panko breadcrumbs.

  • 5

    Place the coated chicken on the prepared baking sheet and bake for 18-20 minutes until cooked through and crispy, flipping halfway if desired.

  • 6

    While the chicken bakes, prepare the sweet and sour sauce. In a small saucepan over medium heat, combine the pineapple chunks, red bell pepper slices, soy sauce, rice vinegar, grated ginger, and minced garlic. Simmer for 3-4 minutes to meld the flavors; lightly mash the pineapple for a smoother texture if desired.

  • 7

    Once the chicken is done, remove from the oven and drizzle with the warm sweet and sour sauce. Serve immediately.