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 modern twist on a classic takeout favorite with this Crispy Baked Sweet and Sour Chicken. The lean chicken breast is coated in a light almond flour crust and baked to crisp perfection, then tossed in a tangy and subtly sweet sauce featuring pineapple chunks and red bell pepper. A dish that offers a balance of savory, tangy, and sweet flavors, perfect for a satisfying meal any time of day.

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NUTRITION

521kcal
Protein
48.9g
Fat
23.0g
Carbs
32.3g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/4 cup Almond Flour

1 large Egg

1/2 cup Pineapple Chunks

1/2 cup Red Bell Pepper

1 tbsp Rice Vinegar

1 tsp Honey

1 tbsp Tomato Paste

2 cloves Garlic

1 tsp Fresh Ginger

Salt & Black Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F and line a baking sheet with parchment paper.

  • 2

    In a shallow bowl, whisk the egg with a pinch of salt and pepper. In another dish, spread the almond flour.

  • 3

    Dip the chicken breast into the egg wash, then coat evenly with almond flour. Place the coated chicken on the prepared baking sheet.

  • 4

    In a small saucepan over medium heat, combine the tomato paste, rice vinegar, honey, minced garlic, and grated fresh ginger. Stir until mixed well to form the sweet and sour sauce.

  • 5

    Bake the chicken for 20-25 minutes or until its internal temperature reaches 165°F. In the last 5 minutes of baking, add the pineapple chunks and red bell pepper onto the pan, allowing them to warm and slightly caramelize.

  • 6

    Once done, drizzle the sweet and sour sauce over the chicken and vegetables, then 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 a modern twist on a classic takeout favorite with this Crispy Baked Sweet and Sour Chicken. The lean chicken breast is coated in a light almond flour crust and baked to crisp perfection, then tossed in a tangy and subtly sweet sauce featuring pineapple chunks and red bell pepper. A dish that offers a balance of savory, tangy, and sweet flavors, perfect for a satisfying meal any time of day.

NUTRITION

521kcal
Protein
48.9g
Fat
23.0g
Carbs
32.3g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/4 cup Almond Flour

1 large Egg

1/2 cup Pineapple Chunks

1/2 cup Red Bell Pepper

1 tbsp Rice Vinegar

1 tsp Honey

1 tbsp Tomato Paste

2 cloves Garlic

1 tsp Fresh Ginger

Salt & Black Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F and line a baking sheet with parchment paper.

  • 2

    In a shallow bowl, whisk the egg with a pinch of salt and pepper. In another dish, spread the almond flour.

  • 3

    Dip the chicken breast into the egg wash, then coat evenly with almond flour. Place the coated chicken on the prepared baking sheet.

  • 4

    In a small saucepan over medium heat, combine the tomato paste, rice vinegar, honey, minced garlic, and grated fresh ginger. Stir until mixed well to form the sweet and sour sauce.

  • 5

    Bake the chicken for 20-25 minutes or until its internal temperature reaches 165°F. In the last 5 minutes of baking, add the pineapple chunks and red bell pepper onto the pan, allowing them to warm and slightly caramelize.

  • 6

    Once done, drizzle the sweet and sour sauce over the chicken and vegetables, then serve immediately.