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 delightful twist on classic sweet and sour chicken with this baked version. Tender chicken breast is coated with a light, crispy panko crust and tossed in a vibrant, tangy sauce made with fresh pineapple and red bell peppers, offering a balanced mix of savory and sweet flavors.

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NUTRITION

361kcal
Protein
33.3g
Fat
16.6g
Carbs
20g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/4 cup Panko Breadcrumbs

1 large Egg White

1/4 cup Pineapple Chunks

1/4 cup Red Bell Pepper

1 tbsp Low-Sodium Soy Sauce

1 tsp Rice Vinegar

1 clove Garlic, minced

1 tsp Fresh Ginger, grated

1 tbsp Olive Oil

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Pat the chicken breast dry. In a shallow bowl, lightly beat the egg white.

  • 3

    Dip the chicken breast into the egg white ensuring it is evenly coated, then dredge it in panko breadcrumbs until well covered.

  • 4

    Place the breaded chicken on a baking sheet lined with parchment paper.

  • 5

    Bake the chicken for about 18-20 minutes or until it reaches an internal temperature of 165°F and the coating is crispy.

  • 6

    While the chicken bakes, in a small saucepan over medium heat, combine the low-sodium soy sauce, rice vinegar, minced garlic, grated ginger, pineapple chunks, and red bell pepper. Allow the mixture to simmer gently for 3-4 minutes until slightly thickened.

  • 7

    Once the chicken is baked, drizzle with olive oil and pour the warm sweet and sour sauce over it.

  • 8

    Serve immediately while hot for a crispy, tangy 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 delightful twist on classic sweet and sour chicken with this baked version. Tender chicken breast is coated with a light, crispy panko crust and tossed in a vibrant, tangy sauce made with fresh pineapple and red bell peppers, offering a balanced mix of savory and sweet flavors.

NUTRITION

361kcal
Protein
33.3g
Fat
16.6g
Carbs
20g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/4 cup Panko Breadcrumbs

1 large Egg White

1/4 cup Pineapple Chunks

1/4 cup Red Bell Pepper

1 tbsp Low-Sodium Soy Sauce

1 tsp Rice Vinegar

1 clove Garlic, minced

1 tsp Fresh Ginger, grated

1 tbsp Olive Oil

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Pat the chicken breast dry. In a shallow bowl, lightly beat the egg white.

  • 3

    Dip the chicken breast into the egg white ensuring it is evenly coated, then dredge it in panko breadcrumbs until well covered.

  • 4

    Place the breaded chicken on a baking sheet lined with parchment paper.

  • 5

    Bake the chicken for about 18-20 minutes or until it reaches an internal temperature of 165°F and the coating is crispy.

  • 6

    While the chicken bakes, in a small saucepan over medium heat, combine the low-sodium soy sauce, rice vinegar, minced garlic, grated ginger, pineapple chunks, and red bell pepper. Allow the mixture to simmer gently for 3-4 minutes until slightly thickened.

  • 7

    Once the chicken is baked, drizzle with olive oil and pour the warm sweet and sour sauce over it.

  • 8

    Serve immediately while hot for a crispy, tangy meal.