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 wholesome twist on sweet and sour chicken featuring tender, lean chicken breast lightly coated in almond flour, baked to a crispy finish, and finished with a vibrant, homemade sweet and sour sauce bursting with pineapple and red bell pepper flavors.

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NUTRITION

371kcal
Protein
51.1g
Fat
12.3g
Carbs
12.3g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

2 tablespoons Almond Flour

1 large Egg White

1/4 cup Pineapple Chunks

1/4 cup Red Bell Pepper

1 tablespoon White Vinegar

1 teaspoon Low Sodium Soy Sauce

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PREPARATION

  • 1

    Preheat your oven to 400°F and line a baking sheet with parchment paper.

  • 2

    In a shallow bowl, whisk the egg white until slightly frothy. In another bowl, place the almond flour.

  • 3

    Pat the chicken breast dry with paper towels. Dip each piece of chicken into the egg white, then dredge in almond flour to form a light coating.

  • 4

    Place the coated chicken on the prepared baking sheet. Bake in the preheated oven for 20-25 minutes or until the chicken is fully cooked and the coating is crisp.

  • 5

    Meanwhile, in a small saucepan, combine the pineapple chunks, red bell pepper, white vinegar, and low sodium soy sauce. Simmer over medium heat for about 5 minutes, stirring occasionally, until the flavors meld and the sauce slightly thickens.

  • 6

    Once the chicken is done, remove from the oven and drizzle with the warm sweet and sour sauce. Serve immediately and enjoy your balanced, flavorful 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 wholesome twist on sweet and sour chicken featuring tender, lean chicken breast lightly coated in almond flour, baked to a crispy finish, and finished with a vibrant, homemade sweet and sour sauce bursting with pineapple and red bell pepper flavors.

NUTRITION

371kcal
Protein
51.1g
Fat
12.3g
Carbs
12.3g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

2 tablespoons Almond Flour

1 large Egg White

1/4 cup Pineapple Chunks

1/4 cup Red Bell Pepper

1 tablespoon White Vinegar

1 teaspoon Low Sodium Soy Sauce

PREPARATION

  • 1

    Preheat your oven to 400°F and line a baking sheet with parchment paper.

  • 2

    In a shallow bowl, whisk the egg white until slightly frothy. In another bowl, place the almond flour.

  • 3

    Pat the chicken breast dry with paper towels. Dip each piece of chicken into the egg white, then dredge in almond flour to form a light coating.

  • 4

    Place the coated chicken on the prepared baking sheet. Bake in the preheated oven for 20-25 minutes or until the chicken is fully cooked and the coating is crisp.

  • 5

    Meanwhile, in a small saucepan, combine the pineapple chunks, red bell pepper, white vinegar, and low sodium soy sauce. Simmer over medium heat for about 5 minutes, stirring occasionally, until the flavors meld and the sauce slightly thickens.

  • 6

    Once the chicken is done, remove from the oven and drizzle with the warm sweet and sour sauce. Serve immediately and enjoy your balanced, flavorful meal.