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 healthier twist on a classic takeout favorite with tender, oven-baked chicken coated in a light, crispy crust and tossed in a tangy sweet and sour sauce, accented with vibrant bell peppers and juicy pineapple. This dish delivers satisfying crunch and a burst of flavor in every bite.

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NUTRITION

366kcal
Protein
35.7g
Fat
4.3g
Carbs
42.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/4 cup Rice Flour

1/2 medium Red Bell Pepper

1/2 cup Pineapple Chunks

1 tbsp Low Sodium Soy Sauce

1 tbsp Apple Cider Vinegar

1 clove Garlic

1 tsp Ginger

Cooking Spray

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PREPARATION

  • 1

    Preheat your oven to 425°F and line a baking sheet with parchment paper. Lightly coat the sheet with cooking spray.

  • 2

    Pat the chicken breast dry. In a shallow bowl, mix the rice flour with a pinch of salt and pepper. Dredge the chicken evenly in the flour, shaking off any excess.

  • 3

    Place the coated chicken on the prepared baking sheet and lightly spray the top with cooking spray to help crisp the coating.

  • 4

    Bake the chicken for 20-25 minutes, flipping halfway through, until the internal temperature reaches 165°F and the coating is crisp.

  • 5

    While the chicken bakes, prepare the sweet and sour sauce. In a small saucepan over medium heat, combine low sodium soy sauce, apple cider vinegar, minced garlic, grated ginger, pineapple chunks (with a little juice), and sliced bell pepper. Simmer for 5-7 minutes until the sauce reduces slightly and the flavors meld.

  • 6

    Once the chicken is done, slice it into strips and gently toss with the reduced sweet and sour sauce.

  • 7

    Serve immediately, enjoying the balance of tangy, sweet, and savory flavors with a crispy texture in 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 healthier twist on a classic takeout favorite with tender, oven-baked chicken coated in a light, crispy crust and tossed in a tangy sweet and sour sauce, accented with vibrant bell peppers and juicy pineapple. This dish delivers satisfying crunch and a burst of flavor in every bite.

NUTRITION

366kcal
Protein
35.7g
Fat
4.3g
Carbs
42.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/4 cup Rice Flour

1/2 medium Red Bell Pepper

1/2 cup Pineapple Chunks

1 tbsp Low Sodium Soy Sauce

1 tbsp Apple Cider Vinegar

1 clove Garlic

1 tsp Ginger

Cooking Spray

PREPARATION

  • 1

    Preheat your oven to 425°F and line a baking sheet with parchment paper. Lightly coat the sheet with cooking spray.

  • 2

    Pat the chicken breast dry. In a shallow bowl, mix the rice flour with a pinch of salt and pepper. Dredge the chicken evenly in the flour, shaking off any excess.

  • 3

    Place the coated chicken on the prepared baking sheet and lightly spray the top with cooking spray to help crisp the coating.

  • 4

    Bake the chicken for 20-25 minutes, flipping halfway through, until the internal temperature reaches 165°F and the coating is crisp.

  • 5

    While the chicken bakes, prepare the sweet and sour sauce. In a small saucepan over medium heat, combine low sodium soy sauce, apple cider vinegar, minced garlic, grated ginger, pineapple chunks (with a little juice), and sliced bell pepper. Simmer for 5-7 minutes until the sauce reduces slightly and the flavors meld.

  • 6

    Once the chicken is done, slice it into strips and gently toss with the reduced sweet and sour sauce.

  • 7

    Serve immediately, enjoying the balance of tangy, sweet, and savory flavors with a crispy texture in every bite.