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 healthful twist on a classic takeout favorite with crispy baked chicken coated in a light almond flour crust, paired with vibrant red bell peppers and onions. This dish is elevated with a tangy-sweet sauce made from pineapple chunks, honey, rice vinegar, and low-sodium soy sauce, delivering a burst of flavor that is both satisfying and balanced.

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NUTRITION

351kcal
Protein
43.6g
Fat
11.4g
Carbs
22.8g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast (170g)

15 grams Almond Flour

75 grams Red Bell Pepper (sliced)

40 grams Yellow Onion (chopped)

40 grams Pineapple Chunks

1 teaspoon Honey (7g)

1 teaspoon Rice Vinegar (5g)

1 teaspoon Low-Sodium Soy Sauce (5g)

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and line a baking tray with parchment paper.

  • 2

    Cut the chicken breast into bite-sized pieces and pat dry with paper towels.

  • 3

    Place the almond flour in a shallow bowl. Lightly toss the chicken pieces in the almond flour until they are evenly coated.

  • 4

    Arrange the coated chicken pieces on the baking tray in a single layer.

  • 5

    Bake for 20-25 minutes, flipping halfway through, until the chicken is cooked through and the coating is crispy.

  • 6

    While the chicken bakes, prepare the sweet and sour sauce. In a small saucepan over medium heat, combine pineapple chunks, honey, rice vinegar, and soy sauce. Simmer for 3-4 minutes until slightly thickened.

  • 7

    In a skillet over medium heat, sauté the sliced red bell pepper and chopped onion for about 3-4 minutes until they soften but retain some crunch.

  • 8

    Once the chicken is done, combine it with the sautéed vegetables and drizzle the warm sweet and sour sauce over the top.

  • 9

    Toss gently to coat the chicken and vegetables evenly, then serve hot.

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 healthful twist on a classic takeout favorite with crispy baked chicken coated in a light almond flour crust, paired with vibrant red bell peppers and onions. This dish is elevated with a tangy-sweet sauce made from pineapple chunks, honey, rice vinegar, and low-sodium soy sauce, delivering a burst of flavor that is both satisfying and balanced.

NUTRITION

351kcal
Protein
43.6g
Fat
11.4g
Carbs
22.8g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast (170g)

15 grams Almond Flour

75 grams Red Bell Pepper (sliced)

40 grams Yellow Onion (chopped)

40 grams Pineapple Chunks

1 teaspoon Honey (7g)

1 teaspoon Rice Vinegar (5g)

1 teaspoon Low-Sodium Soy Sauce (5g)

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and line a baking tray with parchment paper.

  • 2

    Cut the chicken breast into bite-sized pieces and pat dry with paper towels.

  • 3

    Place the almond flour in a shallow bowl. Lightly toss the chicken pieces in the almond flour until they are evenly coated.

  • 4

    Arrange the coated chicken pieces on the baking tray in a single layer.

  • 5

    Bake for 20-25 minutes, flipping halfway through, until the chicken is cooked through and the coating is crispy.

  • 6

    While the chicken bakes, prepare the sweet and sour sauce. In a small saucepan over medium heat, combine pineapple chunks, honey, rice vinegar, and soy sauce. Simmer for 3-4 minutes until slightly thickened.

  • 7

    In a skillet over medium heat, sauté the sliced red bell pepper and chopped onion for about 3-4 minutes until they soften but retain some crunch.

  • 8

    Once the chicken is done, combine it with the sautéed vegetables and drizzle the warm sweet and sour sauce over the top.

  • 9

    Toss gently to coat the chicken and vegetables evenly, then serve hot.