Crispy Baked Sweet-Sour Chicken with Bell Peppers

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Baked Sweet-Sour Chicken with Bell Peppers

YOUR SOLIN GENERATED RECIPE

Crispy Baked Sweet-Sour Chicken with Bell Peppers

Enjoy a delicious twist on a classic takeout dish that's light yet satisfying. Tender chicken is coated in a crispy almond flour crust and baked to perfection, then tossed with sautéed bell peppers in a tangy sweet-sour sauce for a balanced, flavor-packed meal.

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NUTRITION

440kcal
Protein
39.6g
Fat
16.5g
Carbs
37.1g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1 medium Red Bell Pepper

1/4 cup Pineapple Juice

1/2 tablespoon Honey

1 tablespoon Rice Vinegar

1/4 cup Almond Flour

1 teaspoon Cornstarch

1 teaspoon Garlic Powder

1/2 teaspoon Ginger Powder

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 small bowl, combine almond flour, cornstarch, garlic powder, ginger powder, salt, and pepper.

  • 3

    Pat the chicken breast dry and lightly coat it with the dry almond flour mixture. Ensure an even coating for a crispy texture.

  • 4

    Place the coated chicken on the prepared baking sheet. Bake for 18-20 minutes until the chicken is cooked through and the coating is crisp.

  • 5

    While the chicken is baking, slice the red bell pepper into thin strips.

  • 6

    In a small saucepan over medium heat, combine pineapple juice, honey, and rice vinegar. Bring the mixture to a gentle simmer and let it reduce slightly, about 3-4 minutes.

  • 7

    Add the sliced bell peppers into the saucepan and toss to coat thoroughly with the sweet-sour sauce. Sauté for 2-3 minutes until the peppers are tender yet crisp.

  • 8

    Once the chicken is ready, slice it into strips and serve it with the glazed bell peppers. Drizzle any extra sauce over the top for added flavor.

Crispy Baked Sweet-Sour Chicken with Bell Peppers

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Baked Sweet-Sour Chicken with Bell Peppers

YOUR SOLIN GENERATED RECIPE

Crispy Baked Sweet-Sour Chicken with Bell Peppers

Enjoy a delicious twist on a classic takeout dish that's light yet satisfying. Tender chicken is coated in a crispy almond flour crust and baked to perfection, then tossed with sautéed bell peppers in a tangy sweet-sour sauce for a balanced, flavor-packed meal.

NUTRITION

440kcal
Protein
39.6g
Fat
16.5g
Carbs
37.1g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1 medium Red Bell Pepper

1/4 cup Pineapple Juice

1/2 tablespoon Honey

1 tablespoon Rice Vinegar

1/4 cup Almond Flour

1 teaspoon Cornstarch

1 teaspoon Garlic Powder

1/2 teaspoon Ginger Powder

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    In a small bowl, combine almond flour, cornstarch, garlic powder, ginger powder, salt, and pepper.

  • 3

    Pat the chicken breast dry and lightly coat it with the dry almond flour mixture. Ensure an even coating for a crispy texture.

  • 4

    Place the coated chicken on the prepared baking sheet. Bake for 18-20 minutes until the chicken is cooked through and the coating is crisp.

  • 5

    While the chicken is baking, slice the red bell pepper into thin strips.

  • 6

    In a small saucepan over medium heat, combine pineapple juice, honey, and rice vinegar. Bring the mixture to a gentle simmer and let it reduce slightly, about 3-4 minutes.

  • 7

    Add the sliced bell peppers into the saucepan and toss to coat thoroughly with the sweet-sour sauce. Sauté for 2-3 minutes until the peppers are tender yet crisp.

  • 8

    Once the chicken is ready, slice it into strips and serve it with the glazed bell peppers. Drizzle any extra sauce over the top for added flavor.