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 satisfying twist on classic sweet and sour chicken, where tender chicken breast is lightly breaded with almond flour and baked to a crispy finish. Paired with a tangy homemade sweet and sour sauce featuring pineapple and vinegar, this dish delivers a harmonious balance of sweet, tangy, and savory flavors while keeping calories and protein in check.

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NUTRITION

355kcal
Protein
42.4g
Fat
11.3g
Carbs
21.3g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

2 tbsp Almond Flour

2 large Egg Whites

1/4 cup Pineapple Chunks

1 tsp Rice Vinegar

1 tsp Honey

1/4 cup Red Bell Pepper

Salt and Black Pepper to taste

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PREPARATION

  • 1

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

  • 2

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

  • 3

    Place the almond flour in a shallow bowl. In a separate shallow bowl, whisk the egg whites until slightly frothy.

  • 4

    Dip each chicken piece first into the egg whites then coat evenly with the almond flour.

  • 5

    Arrange the coated chicken pieces on the baking sheet and bake for 15-18 minutes until the chicken is cooked through and the coating is crisp.

  • 6

    While the chicken is baking, prepare the sweet and sour sauce. In a small saucepan over medium heat, combine the pineapple chunks, rice vinegar, and honey. Simmer for 3-4 minutes until slightly reduced and well-blended.

  • 7

    Once the chicken is done, drizzle the warm sweet and sour sauce over the chicken and gently toss to coat.

  • 8

    Plate the chicken with a scattering of fresh red bell pepper slices for added crunch and color. 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 satisfying twist on classic sweet and sour chicken, where tender chicken breast is lightly breaded with almond flour and baked to a crispy finish. Paired with a tangy homemade sweet and sour sauce featuring pineapple and vinegar, this dish delivers a harmonious balance of sweet, tangy, and savory flavors while keeping calories and protein in check.

NUTRITION

355kcal
Protein
42.4g
Fat
11.3g
Carbs
21.3g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

2 tbsp Almond Flour

2 large Egg Whites

1/4 cup Pineapple Chunks

1 tsp Rice Vinegar

1 tsp Honey

1/4 cup Red Bell Pepper

Salt and Black Pepper to taste

PREPARATION

  • 1

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

  • 2

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

  • 3

    Place the almond flour in a shallow bowl. In a separate shallow bowl, whisk the egg whites until slightly frothy.

  • 4

    Dip each chicken piece first into the egg whites then coat evenly with the almond flour.

  • 5

    Arrange the coated chicken pieces on the baking sheet and bake for 15-18 minutes until the chicken is cooked through and the coating is crisp.

  • 6

    While the chicken is baking, prepare the sweet and sour sauce. In a small saucepan over medium heat, combine the pineapple chunks, rice vinegar, and honey. Simmer for 3-4 minutes until slightly reduced and well-blended.

  • 7

    Once the chicken is done, drizzle the warm sweet and sour sauce over the chicken and gently toss to coat.

  • 8

    Plate the chicken with a scattering of fresh red bell pepper slices for added crunch and color. Serve immediately.