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 lighter twist on a classic favorite with crispy baked chicken coated in a delicate, crunchy crust and tossed with vibrant bell peppers, onions, and pineapple in a tangy sweet and sour sauce. This dish offers a delightful balance of textures and flavors that are both satisfying and nutritious.

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NUTRITION

409kcal
Protein
41.3g
Fat
5g
Carbs
44.6g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1 tablespoon Cornstarch

1/4 cup Panko Breadcrumbs

1 large Egg White

1/2 medium Red Bell Pepper

1/2 medium Green Bell Pepper

1/4 small Onion

1/4 cup Pineapple Chunks

2 tablespoons Pineapple Juice

1 tablespoon Low-Sodium Soy Sauce

1 tablespoon Rice Vinegar

1 clove Garlic, minced

1 teaspoon Fresh Ginger, minced

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PREPARATION

  • 1

    Preheat your oven to 425°F and line a baking sheet with parchment paper. Lightly spray the parchment with olive oil if desired.

  • 2

    Cut the chicken breast into bite-sized pieces. In a bowl, whisk together the egg white, cornstarch, and panko breadcrumbs until well combined.

  • 3

    Toss the chicken pieces in the breadcrumb mixture until evenly coated.

  • 4

    Spread the coated chicken evenly on the baking sheet and bake for 15-18 minutes or until the chicken is cooked through and crispy, flipping halfway through baking.

  • 5

    While the chicken bakes, prepare the sweet and sour sauce. In a small saucepan over medium heat, combine pineapple juice, low-sodium soy sauce, rice vinegar, minced garlic, and fresh ginger. Allow the mixture to simmer for about 3-4 minutes.

  • 6

    In a separate pan, lightly sauté the sliced red and green bell peppers, diced onion, and pineapple chunks for 2-3 minutes until just tender but still crisp.

  • 7

    Once the chicken is done, transfer it to a large bowl and drizzle with the warm sweet and sour sauce. Gently toss to combine.

  • 8

    Fold in the sautéed vegetables and pineapple chunks, ensuring everything is well distributed.

  • 9

    Serve immediately, enjoying the burst of tangy, savory, and slightly sweet flavors with every bite.

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 lighter twist on a classic favorite with crispy baked chicken coated in a delicate, crunchy crust and tossed with vibrant bell peppers, onions, and pineapple in a tangy sweet and sour sauce. This dish offers a delightful balance of textures and flavors that are both satisfying and nutritious.

NUTRITION

409kcal
Protein
41.3g
Fat
5g
Carbs
44.6g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1 tablespoon Cornstarch

1/4 cup Panko Breadcrumbs

1 large Egg White

1/2 medium Red Bell Pepper

1/2 medium Green Bell Pepper

1/4 small Onion

1/4 cup Pineapple Chunks

2 tablespoons Pineapple Juice

1 tablespoon Low-Sodium Soy Sauce

1 tablespoon Rice Vinegar

1 clove Garlic, minced

1 teaspoon Fresh Ginger, minced

PREPARATION

  • 1

    Preheat your oven to 425°F and line a baking sheet with parchment paper. Lightly spray the parchment with olive oil if desired.

  • 2

    Cut the chicken breast into bite-sized pieces. In a bowl, whisk together the egg white, cornstarch, and panko breadcrumbs until well combined.

  • 3

    Toss the chicken pieces in the breadcrumb mixture until evenly coated.

  • 4

    Spread the coated chicken evenly on the baking sheet and bake for 15-18 minutes or until the chicken is cooked through and crispy, flipping halfway through baking.

  • 5

    While the chicken bakes, prepare the sweet and sour sauce. In a small saucepan over medium heat, combine pineapple juice, low-sodium soy sauce, rice vinegar, minced garlic, and fresh ginger. Allow the mixture to simmer for about 3-4 minutes.

  • 6

    In a separate pan, lightly sauté the sliced red and green bell peppers, diced onion, and pineapple chunks for 2-3 minutes until just tender but still crisp.

  • 7

    Once the chicken is done, transfer it to a large bowl and drizzle with the warm sweet and sour sauce. Gently toss to combine.

  • 8

    Fold in the sautéed vegetables and pineapple chunks, ensuring everything is well distributed.

  • 9

    Serve immediately, enjoying the burst of tangy, savory, and slightly sweet flavors with every bite.