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 classic favorite with tender, baked chicken coated in a crispy, golden panko crust, drizzled with a tangy-sweet sauce featuring pineapple and bell pepper. This dish delivers a delightful harmony of flavors and textures while keeping calories and protein in balance.

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NUTRITION

369kcal
Protein
40.9g
Fat
5.1g
Carbs
37.2g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 tbsp Cornstarch

1 large Egg White

1/4 cup Panko Breadcrumbs

2 tbsp Pineapple Juice

1 tsp Rice Vinegar

1 tsp Honey

1 tbsp Ketchup

1/4 cup Mixed Bell Pepper & Red Onion

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PREPARATION

  • 1

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

  • 2

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

  • 3

    In a bowl, toss the chicken pieces with cornstarch until lightly coated.

  • 4

    Whisk the egg white in a separate bowl. Dip each chicken piece into the egg white, then roll in the panko breadcrumbs to evenly coat.

  • 5

    Place the coated chicken pieces on the prepared baking sheet.

  • 6

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

  • 7

    Meanwhile, prepare the sweet and sour sauce by combining pineapple juice, rice vinegar, honey, and ketchup in a small saucepan with the mixed bell pepper and red onion. Simmer over medium heat for about 5 minutes until slightly thickened.

  • 8

    Once the chicken is done, drizzle the sauce over the crispy chicken pieces or serve on the side as a dip.

  • 9

    Garnish with additional chopped peppers if desired and serve warm.

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 classic favorite with tender, baked chicken coated in a crispy, golden panko crust, drizzled with a tangy-sweet sauce featuring pineapple and bell pepper. This dish delivers a delightful harmony of flavors and textures while keeping calories and protein in balance.

NUTRITION

369kcal
Protein
40.9g
Fat
5.1g
Carbs
37.2g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 tbsp Cornstarch

1 large Egg White

1/4 cup Panko Breadcrumbs

2 tbsp Pineapple Juice

1 tsp Rice Vinegar

1 tsp Honey

1 tbsp Ketchup

1/4 cup Mixed Bell Pepper & Red Onion

PREPARATION

  • 1

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

  • 2

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

  • 3

    In a bowl, toss the chicken pieces with cornstarch until lightly coated.

  • 4

    Whisk the egg white in a separate bowl. Dip each chicken piece into the egg white, then roll in the panko breadcrumbs to evenly coat.

  • 5

    Place the coated chicken pieces on the prepared baking sheet.

  • 6

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

  • 7

    Meanwhile, prepare the sweet and sour sauce by combining pineapple juice, rice vinegar, honey, and ketchup in a small saucepan with the mixed bell pepper and red onion. Simmer over medium heat for about 5 minutes until slightly thickened.

  • 8

    Once the chicken is done, drizzle the sauce over the crispy chicken pieces or serve on the side as a dip.

  • 9

    Garnish with additional chopped peppers if desired and serve warm.