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 lighter twist on a classic takeout favorite with tender, crispy baked chicken paired with a tangy sweet and sour sauce, vibrant pineapple, and colorful bell peppers. This dish offers a satisfying crunch with a burst of tangy-sweet flavors, making every bite an exciting fusion of textures and tastes.

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NUTRITION

352kcal
Protein
47.0g
Fat
9.6g
Carbs
21.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 tbsp Cornstarch

1/3 cup Pineapple Chunks

1/4 cup diced Red Bell Pepper

1/4 cup diced Red Onion

1 tbsp Low-Sodium Soy Sauce

1 tbsp Rice Vinegar

1 tsp Olive Oil

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Cut the chicken breast into bite-sized pieces. In a bowl, toss the chicken with cornstarch, ensuring each piece is lightly coated.

  • 3

    Place the coated chicken pieces on a parchment-lined baking sheet. Drizzle with olive oil for added crispiness.

  • 4

    Bake in the preheated oven for 15-18 minutes, flipping halfway through, until the chicken is cooked through and edges start to crisp.

  • 5

    While the chicken bakes, combine the pineapple chunks, diced red bell pepper, and red onion in a small saucepan. Stir in the low-sodium soy sauce and rice vinegar.

  • 6

    Heat the mixture over medium heat for 3-4 minutes until just warmed, creating a light, sweet and sour sauce.

  • 7

    Once the chicken is done, remove it from the oven and toss gently with the warmed sweet and sour sauce.

  • 8

    Serve immediately, garnished with additional pineapple or bell pepper if desired.

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 lighter twist on a classic takeout favorite with tender, crispy baked chicken paired with a tangy sweet and sour sauce, vibrant pineapple, and colorful bell peppers. This dish offers a satisfying crunch with a burst of tangy-sweet flavors, making every bite an exciting fusion of textures and tastes.

NUTRITION

352kcal
Protein
47.0g
Fat
9.6g
Carbs
21.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 tbsp Cornstarch

1/3 cup Pineapple Chunks

1/4 cup diced Red Bell Pepper

1/4 cup diced Red Onion

1 tbsp Low-Sodium Soy Sauce

1 tbsp Rice Vinegar

1 tsp Olive Oil

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Cut the chicken breast into bite-sized pieces. In a bowl, toss the chicken with cornstarch, ensuring each piece is lightly coated.

  • 3

    Place the coated chicken pieces on a parchment-lined baking sheet. Drizzle with olive oil for added crispiness.

  • 4

    Bake in the preheated oven for 15-18 minutes, flipping halfway through, until the chicken is cooked through and edges start to crisp.

  • 5

    While the chicken bakes, combine the pineapple chunks, diced red bell pepper, and red onion in a small saucepan. Stir in the low-sodium soy sauce and rice vinegar.

  • 6

    Heat the mixture over medium heat for 3-4 minutes until just warmed, creating a light, sweet and sour sauce.

  • 7

    Once the chicken is done, remove it from the oven and toss gently with the warmed sweet and sour sauce.

  • 8

    Serve immediately, garnished with additional pineapple or bell pepper if desired.