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 delicious twist on classic sweet and sour chicken! Tender, juicy chicken breasts are lightly coated in a crisp, baked cornstarch crust and tossed in a vibrant sweet and sour sauce featuring crisp red bell pepper, tangy pineapple, and a hint of onion. This guilt-free dish delivers an exciting balance of savory, sweet, and tangy flavors with a satisfying crunch.

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NUTRITION

437kcal
Protein
55.1g
Fat
10.8g
Carbs
27.3g

SERVINGS

1 serving

INGREDIENTS

170g Chicken Breast

1 tbsp Cornstarch

1/2 medium Red Bell Pepper

1/3 cup Pineapple Chunks

1/4 small Yellow Onion

1 tbsp Low-Sodium Soy Sauce

1 tbsp Rice Vinegar

1 tsp Honey

1 tsp Olive Oil

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PREPARATION

  • 1

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

  • 2

    Cut the chicken breast into bite-sized pieces and lightly coat them in cornstarch, shaking off any excess.

  • 3

    Place the chicken pieces on the prepared baking sheet. Drizzle with olive oil evenly.

  • 4

    Bake the chicken for 18-20 minutes until the pieces are golden and crispy, turning once halfway through cooking.

  • 5

    Meanwhile, in a small saucepan over medium heat, combine the low-sodium soy sauce, rice vinegar, and honey. Stir in the chopped red bell pepper, pineapple chunks, and finely diced onion. Let the sauce simmer for 3-4 minutes until the vegetables soften slightly and the flavors meld.

  • 6

    Remove the chicken from the oven and transfer it to a serving bowl. Pour the warm sweet and sour sauce over the crispy chicken and toss gently to coat.

  • 7

    Serve immediately while hot, enjoying the contrast of crunchy chicken with a tangy, sweet sauce.

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 delicious twist on classic sweet and sour chicken! Tender, juicy chicken breasts are lightly coated in a crisp, baked cornstarch crust and tossed in a vibrant sweet and sour sauce featuring crisp red bell pepper, tangy pineapple, and a hint of onion. This guilt-free dish delivers an exciting balance of savory, sweet, and tangy flavors with a satisfying crunch.

NUTRITION

437kcal
Protein
55.1g
Fat
10.8g
Carbs
27.3g

SERVINGS

1 serving

INGREDIENTS

170g Chicken Breast

1 tbsp Cornstarch

1/2 medium Red Bell Pepper

1/3 cup Pineapple Chunks

1/4 small Yellow Onion

1 tbsp Low-Sodium Soy Sauce

1 tbsp Rice Vinegar

1 tsp Honey

1 tsp Olive Oil

PREPARATION

  • 1

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

  • 2

    Cut the chicken breast into bite-sized pieces and lightly coat them in cornstarch, shaking off any excess.

  • 3

    Place the chicken pieces on the prepared baking sheet. Drizzle with olive oil evenly.

  • 4

    Bake the chicken for 18-20 minutes until the pieces are golden and crispy, turning once halfway through cooking.

  • 5

    Meanwhile, in a small saucepan over medium heat, combine the low-sodium soy sauce, rice vinegar, and honey. Stir in the chopped red bell pepper, pineapple chunks, and finely diced onion. Let the sauce simmer for 3-4 minutes until the vegetables soften slightly and the flavors meld.

  • 6

    Remove the chicken from the oven and transfer it to a serving bowl. Pour the warm sweet and sour sauce over the crispy chicken and toss gently to coat.

  • 7

    Serve immediately while hot, enjoying the contrast of crunchy chicken with a tangy, sweet sauce.