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 this twist on a classic with tender, juicy chicken breast coated in a light almond flour crust, perfectly crisped in the oven and paired with a delightful sweet and sour medley of bell pepper and pineapple. A balanced, flavorful dish that brings excitement to every bite.

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NUTRITION

423kcal
Protein
45.6g
Fat
18.3g
Carbs
21.2g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/4 cup Almond Flour

1 large Egg White

1/4 cup Red Bell Pepper (diced)

1/4 cup Pineapple Chunks

1 tbsp Coconut Aminos

1 tsp Rice Vinegar

1 tsp Honey

Salt and Black Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Pat the chicken breast dry and season with salt and black pepper.

  • 3

    In a shallow bowl, whisk the egg white. In another bowl, place the almond flour seasoned with a pinch of salt and pepper.

  • 4

    Dip the chicken breast first in the egg white and then coat evenly with almond flour, ensuring a light but complete coverage.

  • 5

    Place the coated chicken on the prepared baking sheet.

  • 6

    In a small bowl, combine coconut aminos, rice vinegar, and honey to create the sweet and sour sauce.

  • 7

    Scatter diced red bell pepper and pineapple chunks around the chicken on the baking sheet.

  • 8

    Drizzle a portion of the sauce over the vegetables, reserving some to brush on the chicken halfway through baking.

  • 9

    Bake in the preheated oven for 20-25 minutes or until the chicken reaches an internal temperature of 165°F and the coating is crispy.

  • 10

    Remove from oven, brush the chicken with the remaining sauce, and serve immediately with the roasted vegetables.

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 this twist on a classic with tender, juicy chicken breast coated in a light almond flour crust, perfectly crisped in the oven and paired with a delightful sweet and sour medley of bell pepper and pineapple. A balanced, flavorful dish that brings excitement to every bite.

NUTRITION

423kcal
Protein
45.6g
Fat
18.3g
Carbs
21.2g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/4 cup Almond Flour

1 large Egg White

1/4 cup Red Bell Pepper (diced)

1/4 cup Pineapple Chunks

1 tbsp Coconut Aminos

1 tsp Rice Vinegar

1 tsp Honey

Salt and Black Pepper to taste

PREPARATION

  • 1

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

  • 2

    Pat the chicken breast dry and season with salt and black pepper.

  • 3

    In a shallow bowl, whisk the egg white. In another bowl, place the almond flour seasoned with a pinch of salt and pepper.

  • 4

    Dip the chicken breast first in the egg white and then coat evenly with almond flour, ensuring a light but complete coverage.

  • 5

    Place the coated chicken on the prepared baking sheet.

  • 6

    In a small bowl, combine coconut aminos, rice vinegar, and honey to create the sweet and sour sauce.

  • 7

    Scatter diced red bell pepper and pineapple chunks around the chicken on the baking sheet.

  • 8

    Drizzle a portion of the sauce over the vegetables, reserving some to brush on the chicken halfway through baking.

  • 9

    Bake in the preheated oven for 20-25 minutes or until the chicken reaches an internal temperature of 165°F and the coating is crispy.

  • 10

    Remove from oven, brush the chicken with the remaining sauce, and serve immediately with the roasted vegetables.