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 takeout favorite with tender, crispy-baked chicken coated in a crunchy almond flour mix, paired with vibrant red bell peppers and pineapple chunks, all tossed in a tangy sweet and sour sauce. This dish offers satisfying textures and a harmonious balance of savory and sweet flavors.

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NUTRITION

466kcal
Protein
45.9g
Fat
16g
Carbs
31.6g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/4 cup Almond Flour

1 Egg White

1/2 cup Red Bell Pepper

1/3 cup Pineapple Chunks

1/4 cup Sweet and Sour Sauce

1 tsp Grated Ginger

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.

  • 2

    Slice the chicken breast into bite-sized pieces and season lightly with salt and pepper (optional).

  • 3

    In a shallow bowl, whisk together the egg white and grated ginger.

  • 4

    In another bowl, place the almond flour. Dip each chicken piece first in the egg white mixture, then coat evenly with the almond flour.

  • 5

    Arrange the coated chicken pieces on the baking sheet in a single layer.

  • 6

    Bake for 18-20 minutes, or until the chicken is cooked through and the coating turns crisp.

  • 7

    While the chicken bakes, combine the red bell pepper, pineapple chunks, and sweet and sour sauce in a small saucepan. Warm over low heat for 5 minutes, stirring occasionally.

  • 8

    Once the chicken is ready, toss it with the warm sweet and sour vegetable mixture until evenly coated.

  • 9

    Serve immediately and enjoy a balanced, flavorful meal.

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 takeout favorite with tender, crispy-baked chicken coated in a crunchy almond flour mix, paired with vibrant red bell peppers and pineapple chunks, all tossed in a tangy sweet and sour sauce. This dish offers satisfying textures and a harmonious balance of savory and sweet flavors.

NUTRITION

466kcal
Protein
45.9g
Fat
16g
Carbs
31.6g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/4 cup Almond Flour

1 Egg White

1/2 cup Red Bell Pepper

1/3 cup Pineapple Chunks

1/4 cup Sweet and Sour Sauce

1 tsp Grated Ginger

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.

  • 2

    Slice the chicken breast into bite-sized pieces and season lightly with salt and pepper (optional).

  • 3

    In a shallow bowl, whisk together the egg white and grated ginger.

  • 4

    In another bowl, place the almond flour. Dip each chicken piece first in the egg white mixture, then coat evenly with the almond flour.

  • 5

    Arrange the coated chicken pieces on the baking sheet in a single layer.

  • 6

    Bake for 18-20 minutes, or until the chicken is cooked through and the coating turns crisp.

  • 7

    While the chicken bakes, combine the red bell pepper, pineapple chunks, and sweet and sour sauce in a small saucepan. Warm over low heat for 5 minutes, stirring occasionally.

  • 8

    Once the chicken is ready, toss it with the warm sweet and sour vegetable mixture until evenly coated.

  • 9

    Serve immediately and enjoy a balanced, flavorful meal.