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 light twist on a classic takeout favorite - tender chicken coated in a crisp panko crust, baked to perfection and hugged by a tangy-sweet sauce featuring pineapple and bell pepper. A delicious, balancing meal that satisfies your savory cravings while keeping things lean and clean.

Try 7 days free, then $12.99 / mo.

NUTRITION

362kcal
Protein
44.3g
Fat
6.2g
Carbs
30.2g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/3 cup Panko Bread Crumbs

1 large Egg White

1/2 cup diced Red Bell Pepper

1/4 cup Pineapple Chunks

1 tbsp Low-Sodium Soy Sauce

1 tsp Rice Vinegar

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    Slice the chicken breast into even medallions or strips for quicker, uniform cooking.

  • 3

    In a shallow bowl, lightly beat the egg white. In another plate, spread out the panko breadcrumbs.

  • 4

    Dip each chicken piece first into the egg white and then coat well with the panko breadcrumbs.

  • 5

    Place the breaded chicken pieces on the prepared baking sheet.

  • 6

    Bake for 18-20 minutes, flipping halfway, until the chicken is cooked through and the coating is golden and crispy.

  • 7

    While the chicken bakes, prepare the sweet and sour sauce: In a small saucepan, combine the pineapple chunks, diced red bell pepper, low-sodium soy sauce, and rice vinegar. Warm over medium heat and stir for 3-4 minutes until slightly thickened.

  • 8

    Once the chicken is done, plate it and drizzle with the warm sweet and sour sauce. Serve immediately.

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 light twist on a classic takeout favorite - tender chicken coated in a crisp panko crust, baked to perfection and hugged by a tangy-sweet sauce featuring pineapple and bell pepper. A delicious, balancing meal that satisfies your savory cravings while keeping things lean and clean.

NUTRITION

362kcal
Protein
44.3g
Fat
6.2g
Carbs
30.2g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/3 cup Panko Bread Crumbs

1 large Egg White

1/2 cup diced Red Bell Pepper

1/4 cup Pineapple Chunks

1 tbsp Low-Sodium Soy Sauce

1 tsp Rice Vinegar

PREPARATION

  • 1

    Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    Slice the chicken breast into even medallions or strips for quicker, uniform cooking.

  • 3

    In a shallow bowl, lightly beat the egg white. In another plate, spread out the panko breadcrumbs.

  • 4

    Dip each chicken piece first into the egg white and then coat well with the panko breadcrumbs.

  • 5

    Place the breaded chicken pieces on the prepared baking sheet.

  • 6

    Bake for 18-20 minutes, flipping halfway, until the chicken is cooked through and the coating is golden and crispy.

  • 7

    While the chicken bakes, prepare the sweet and sour sauce: In a small saucepan, combine the pineapple chunks, diced red bell pepper, low-sodium soy sauce, and rice vinegar. Warm over medium heat and stir for 3-4 minutes until slightly thickened.

  • 8

    Once the chicken is done, plate it and drizzle with the warm sweet and sour sauce. Serve immediately.