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 healthier twist on a takeout favorite with tender, crispy chicken coated in a light almond flour mixture, finished off with a tangy, sweet and sour pineapple sauce. Each bite delivers a satisfying crunch paired with bursts of vibrant flavors from red bell peppers, onions, and a hint of garlic, making this dish both hearty and refreshing.

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NUTRITION

391kcal
Protein
48.2g
Fat
12.3g
Carbs
20.6g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Chicken Breast (128g)

2 tbsp Almond Flour (16g)

1 large Egg White (33g)

1/4 cup Pineapple Chunks (41g)

1/4 cup Chopped Red Bell Pepper (38g)

1/4 cup Diced Onion (40g)

1 tsp Honey (7g)

1 tsp Rice Vinegar

1 Garlic Clove

Salt and Pepper to taste

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PREPARATION

  • 1

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

  • 2

    In a shallow bowl, combine the almond flour, salt, and pepper. In a separate bowl, lightly beat the egg white.

  • 3

    Dip the chicken breast first into the egg white, then coat evenly with the almond flour mixture.

  • 4

    Place the coated chicken on the baking sheet and bake for about 18-20 minutes until the chicken is cooked through and the coating is crispy.

  • 5

    Meanwhile, in a small saucepan over medium heat, combine the pineapple chunks, chopped red bell pepper, diced onion, minced garlic, honey, and rice vinegar. Allow the mixture to simmer for 5-7 minutes, stirring occasionally until slightly thickened.

  • 6

    Once the chicken is done, slice it and drizzle with the sweet and sour sauce. Serve immediately and enjoy your healthier take on a classic favorite.

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 healthier twist on a takeout favorite with tender, crispy chicken coated in a light almond flour mixture, finished off with a tangy, sweet and sour pineapple sauce. Each bite delivers a satisfying crunch paired with bursts of vibrant flavors from red bell peppers, onions, and a hint of garlic, making this dish both hearty and refreshing.

NUTRITION

391kcal
Protein
48.2g
Fat
12.3g
Carbs
20.6g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Chicken Breast (128g)

2 tbsp Almond Flour (16g)

1 large Egg White (33g)

1/4 cup Pineapple Chunks (41g)

1/4 cup Chopped Red Bell Pepper (38g)

1/4 cup Diced Onion (40g)

1 tsp Honey (7g)

1 tsp Rice Vinegar

1 Garlic Clove

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    In a shallow bowl, combine the almond flour, salt, and pepper. In a separate bowl, lightly beat the egg white.

  • 3

    Dip the chicken breast first into the egg white, then coat evenly with the almond flour mixture.

  • 4

    Place the coated chicken on the baking sheet and bake for about 18-20 minutes until the chicken is cooked through and the coating is crispy.

  • 5

    Meanwhile, in a small saucepan over medium heat, combine the pineapple chunks, chopped red bell pepper, diced onion, minced garlic, honey, and rice vinegar. Allow the mixture to simmer for 5-7 minutes, stirring occasionally until slightly thickened.

  • 6

    Once the chicken is done, slice it and drizzle with the sweet and sour sauce. Serve immediately and enjoy your healthier take on a classic favorite.