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 light yet satisfying twist on a classic takeout favorite! Tender chicken breast is coated in a crunchy almond flour and egg mixture before being baked to perfection, then drizzled with a homemade sweet and sour sauce and complemented by colorful bell pepper slices. The result is a dish that’s both delightfully crispy and bursting with tangy flavors.

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NUTRITION

508kcal
Protein
53g
Fat
24.2g
Carbs
18.1g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (142g)

1/4 cup Almond Flour (28g)

1 large Egg (50g)

1 tbsp Pineapple Juice

1 tsp Low-Sodium Soy Sauce

1 tsp Apple Cider Vinegar

1 tsp Honey

1/2 cup Red Bell Pepper slices (75g)

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    Pat the chicken breast dry and place it between two sheets of plastic wrap. Pound it gently to an even thickness.

  • 3

    In a shallow bowl, combine the almond flour. In another bowl, beat the egg.

  • 4

    Dip the chicken breast first in the egg, then coat evenly with almond flour.

  • 5

    Place the coated chicken on the prepared baking sheet and lightly spray with cooking spray if desired.

  • 6

    Bake the chicken for 20-25 minutes or until cooked through and the coating is golden and crispy.

  • 7

    While the chicken bakes, in a small saucepan, combine pineapple juice, low-sodium soy sauce, apple cider vinegar, and honey. Warm over medium heat, stirring frequently until slightly thickened into a sweet and sour sauce.

  • 8

    Remove the chicken from the oven and drizzle the sauce evenly over the top. Scatter the red bell pepper slices around the chicken for added color and crunch.

  • 9

    Let the dish rest for a couple of minutes before serving, ensuring the sauce is well absorbed and the flavors meld together.

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 light yet satisfying twist on a classic takeout favorite! Tender chicken breast is coated in a crunchy almond flour and egg mixture before being baked to perfection, then drizzled with a homemade sweet and sour sauce and complemented by colorful bell pepper slices. The result is a dish that’s both delightfully crispy and bursting with tangy flavors.

NUTRITION

508kcal
Protein
53g
Fat
24.2g
Carbs
18.1g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (142g)

1/4 cup Almond Flour (28g)

1 large Egg (50g)

1 tbsp Pineapple Juice

1 tsp Low-Sodium Soy Sauce

1 tsp Apple Cider Vinegar

1 tsp Honey

1/2 cup Red Bell Pepper slices (75g)

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    Pat the chicken breast dry and place it between two sheets of plastic wrap. Pound it gently to an even thickness.

  • 3

    In a shallow bowl, combine the almond flour. In another bowl, beat the egg.

  • 4

    Dip the chicken breast first in the egg, then coat evenly with almond flour.

  • 5

    Place the coated chicken on the prepared baking sheet and lightly spray with cooking spray if desired.

  • 6

    Bake the chicken for 20-25 minutes or until cooked through and the coating is golden and crispy.

  • 7

    While the chicken bakes, in a small saucepan, combine pineapple juice, low-sodium soy sauce, apple cider vinegar, and honey. Warm over medium heat, stirring frequently until slightly thickened into a sweet and sour sauce.

  • 8

    Remove the chicken from the oven and drizzle the sauce evenly over the top. Scatter the red bell pepper slices around the chicken for added color and crunch.

  • 9

    Let the dish rest for a couple of minutes before serving, ensuring the sauce is well absorbed and the flavors meld together.