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 vibrant twist on classic sweet and sour chicken, featuring tender strips of chicken breast enrobed in a light, crispy panko coating. Baked to perfection and paired with sweet pineapple and crisp bell peppers, this dish offers a delightful balance of tangy and savory flavors, perfect for a satisfying meal.

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NUTRITION

405kcal
Protein
38.4g
Fat
5.4g
Carbs
49g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1/4 cup Panko Breadcrumbs

1/2 cup Pineapple Chunks

1/2 cup Red Bell Pepper

2 tablespoons Sweet and Sour Sauce

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Thinly slice the chicken breast into strips for quicker, even cooking.

  • 3

    Lightly coat the chicken strips in panko breadcrumbs. For extra crunch, you can lightly spray the chicken with a bit of olive oil.

  • 4

    Arrange the coated chicken on a baking sheet lined with parchment paper.

  • 5

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

  • 6

    While the chicken bakes, dice the red bell pepper and prepare the pineapple chunks.

  • 7

    Remove the chicken once done and place in a bowl. Drizzle with the sweet and sour sauce and gently toss to coat evenly.

  • 8

    Mix in the bell peppers and pineapple chunks, ensuring they are well combined with the chicken.

  • 9

    Serve warm and enjoy the crispy, tangy flavors of this healthy twist on sweet and sour chicken.

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 vibrant twist on classic sweet and sour chicken, featuring tender strips of chicken breast enrobed in a light, crispy panko coating. Baked to perfection and paired with sweet pineapple and crisp bell peppers, this dish offers a delightful balance of tangy and savory flavors, perfect for a satisfying meal.

NUTRITION

405kcal
Protein
38.4g
Fat
5.4g
Carbs
49g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1/4 cup Panko Breadcrumbs

1/2 cup Pineapple Chunks

1/2 cup Red Bell Pepper

2 tablespoons Sweet and Sour Sauce

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Thinly slice the chicken breast into strips for quicker, even cooking.

  • 3

    Lightly coat the chicken strips in panko breadcrumbs. For extra crunch, you can lightly spray the chicken with a bit of olive oil.

  • 4

    Arrange the coated chicken on a baking sheet lined with parchment paper.

  • 5

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

  • 6

    While the chicken bakes, dice the red bell pepper and prepare the pineapple chunks.

  • 7

    Remove the chicken once done and place in a bowl. Drizzle with the sweet and sour sauce and gently toss to coat evenly.

  • 8

    Mix in the bell peppers and pineapple chunks, ensuring they are well combined with the chicken.

  • 9

    Serve warm and enjoy the crispy, tangy flavors of this healthy twist on sweet and sour chicken.