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 vibrant twist on a classic with our Crispy Baked Sweet and Sour Chicken. Tender chicken breast is lightly breaded and baked to crispy perfection, then tossed with colorful red bell peppers and juicy pineapple chunks in a tangy, low-sugar sauce. This dish delivers a balanced blend of savory and sweet flavors with a satisfying crunch in every bite.

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NUTRITION

366kcal
Protein
42g
Fat
9.3g
Carbs
24.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 large Egg White

2 tbsp Panko Breadcrumbs

1/2 medium Red Bell Pepper

1/3 cup Pineapple Chunks

1 tbsp Low-Sodium Soy Sauce

1 tsp Cornstarch

1 tsp Olive Oil

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PREPARATION

  • 1

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

  • 2

    Cut the chicken breast into bite-sized pieces or strips for even cooking.

  • 3

    In a bowl, whisk together the egg white and add the panko breadcrumbs, coating the chicken pieces evenly. Lightly season with a pinch of salt and pepper if desired.

  • 4

    Place the coated chicken on the baking sheet and drizzle with olive oil.

  • 5

    Bake in the preheated oven for 15-18 minutes, until the chicken is cooked through and the coating turns golden and crispy.

  • 6

    While the chicken bakes, prepare the sauce: In a small saucepan, combine the low-sodium soy sauce, cornstarch, and a splash of water. Stir over medium heat until the mixture thickens slightly.

  • 7

    In the last 5 minutes of baking, add the red bell pepper slices and pineapple chunks to the baking sheet to heat them through without overcooking.

  • 8

    Once all components are ready, toss the baked chicken and vegetables with the sweet and sour sauce until well coated.

  • 9

    Serve immediately and enjoy your balanced, flavorful Crispy Baked Sweet and Sour Chicken.

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 vibrant twist on a classic with our Crispy Baked Sweet and Sour Chicken. Tender chicken breast is lightly breaded and baked to crispy perfection, then tossed with colorful red bell peppers and juicy pineapple chunks in a tangy, low-sugar sauce. This dish delivers a balanced blend of savory and sweet flavors with a satisfying crunch in every bite.

NUTRITION

366kcal
Protein
42g
Fat
9.3g
Carbs
24.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 large Egg White

2 tbsp Panko Breadcrumbs

1/2 medium Red Bell Pepper

1/3 cup Pineapple Chunks

1 tbsp Low-Sodium Soy Sauce

1 tsp Cornstarch

1 tsp Olive Oil

PREPARATION

  • 1

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

  • 2

    Cut the chicken breast into bite-sized pieces or strips for even cooking.

  • 3

    In a bowl, whisk together the egg white and add the panko breadcrumbs, coating the chicken pieces evenly. Lightly season with a pinch of salt and pepper if desired.

  • 4

    Place the coated chicken on the baking sheet and drizzle with olive oil.

  • 5

    Bake in the preheated oven for 15-18 minutes, until the chicken is cooked through and the coating turns golden and crispy.

  • 6

    While the chicken bakes, prepare the sauce: In a small saucepan, combine the low-sodium soy sauce, cornstarch, and a splash of water. Stir over medium heat until the mixture thickens slightly.

  • 7

    In the last 5 minutes of baking, add the red bell pepper slices and pineapple chunks to the baking sheet to heat them through without overcooking.

  • 8

    Once all components are ready, toss the baked chicken and vegetables with the sweet and sour sauce until well coated.

  • 9

    Serve immediately and enjoy your balanced, flavorful Crispy Baked Sweet and Sour Chicken.