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 vibrant twist on a classic with tender baked chicken breast coated in a light crunchy panko crust, drizzled with a tangy, homemade sweet and sour sauce, and garnished with crisp bell pepper and onion slices. This dish delivers a delightful balance of savory and sweet flavors with a satisfying crunch.

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NUTRITION

335kcal
Protein
45.2g
Fat
5.2g
Carbs
23.8g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

2 large Egg Whites

1/4 cup Panko Bread Crumbs

1/4 cup Pineapple Juice (Unsweetened)

1 tbsp Low Sodium Soy Sauce

1 tsp Rice Vinegar

1/4 cup sliced Bell Pepper

1/4 cup sliced Onion

Salt, Pepper, and Garlic Powder to taste

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PREPARATION

  • 1

    Preheat the oven to 425°F and line a baking sheet with parchment paper.

  • 2

    In a shallow bowl, whisk the egg whites with a pinch of salt, pepper, and garlic powder.

  • 3

    Dip the chicken breast pieces into the egg whites, then coat evenly with panko bread crumbs.

  • 4

    Place the coated chicken on the prepared baking sheet and lightly spray with cooking spray if desired.

  • 5

    Bake the chicken for 15-18 minutes or until the internal temperature reaches 165°F and the coating is crisp.

  • 6

    While the chicken is baking, prepare the sweet and sour sauce by combining pineapple juice, low sodium soy sauce, and rice vinegar. Optionally, warm the sauce in a small saucepan over low heat to meld flavors.

  • 7

    Once baked, drizzle the sauce over the crispy chicken and top with fresh bell pepper and onion slices.

  • 8

    Serve immediately and enjoy the balance of tangy sauce and crispy, succulent chicken.

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 vibrant twist on a classic with tender baked chicken breast coated in a light crunchy panko crust, drizzled with a tangy, homemade sweet and sour sauce, and garnished with crisp bell pepper and onion slices. This dish delivers a delightful balance of savory and sweet flavors with a satisfying crunch.

NUTRITION

335kcal
Protein
45.2g
Fat
5.2g
Carbs
23.8g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

2 large Egg Whites

1/4 cup Panko Bread Crumbs

1/4 cup Pineapple Juice (Unsweetened)

1 tbsp Low Sodium Soy Sauce

1 tsp Rice Vinegar

1/4 cup sliced Bell Pepper

1/4 cup sliced Onion

Salt, Pepper, and Garlic Powder to taste

PREPARATION

  • 1

    Preheat the oven to 425°F and line a baking sheet with parchment paper.

  • 2

    In a shallow bowl, whisk the egg whites with a pinch of salt, pepper, and garlic powder.

  • 3

    Dip the chicken breast pieces into the egg whites, then coat evenly with panko bread crumbs.

  • 4

    Place the coated chicken on the prepared baking sheet and lightly spray with cooking spray if desired.

  • 5

    Bake the chicken for 15-18 minutes or until the internal temperature reaches 165°F and the coating is crisp.

  • 6

    While the chicken is baking, prepare the sweet and sour sauce by combining pineapple juice, low sodium soy sauce, and rice vinegar. Optionally, warm the sauce in a small saucepan over low heat to meld flavors.

  • 7

    Once baked, drizzle the sauce over the crispy chicken and top with fresh bell pepper and onion slices.

  • 8

    Serve immediately and enjoy the balance of tangy sauce and crispy, succulent chicken.