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 delicious twist on classic sweet and sour chicken without deep-frying. Tender chicken breast is coated in a light, crispy crust made from panko breadcrumbs and egg whites, then baked to perfection. The dish is finished with a tangy homemade sweet and sour glaze featuring pineapple chunks, red bell pepper, and a hint of sugar, all served over a side of fluffy brown rice.

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NUTRITION

417kcal
Protein
43.8g
Fat
5.6g
Carbs
48.3g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (142g)

1/4 cup Panko Breadcrumbs (15g)

2 large Egg Whites (66g)

1/4 cup Pineapple Chunks (40g)

1/4 cup Red Bell Pepper (38g)

1 tsp Granulated Sugar (4g)

1 tsp Rice Vinegar (5g)

1/2 tsp Garlic Powder (1.5g)

1 pinch Salt (0.5g)

1/2 cup Cooked Brown Rice (100g)

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PREPARATION

  • 1

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

  • 2

    Cut the chicken breast into bite-sized pieces. Place them in a bowl and season lightly with salt and garlic powder.

  • 3

    In a separate bowl, whisk the egg whites. In another shallow dish, place the panko breadcrumbs.

  • 4

    Dip each piece of chicken first into the egg whites, then coat evenly with panko breadcrumbs.

  • 5

    Arrange the coated chicken pieces on the prepared baking sheet and lightly spray with cooking oil if desired.

  • 6

    Bake in the preheated oven for 18-20 minutes, or until the chicken is cooked through and the coating is crispy.

  • 7

    While the chicken bakes, prepare the sweet and sour glaze. In a small saucepan over medium heat, combine pineapple chunks, red bell pepper, granulated sugar, rice vinegar, and a splash of water. Stir and simmer for 5 minutes until slightly thickened. For a smoother sauce, you can blend the mixture.

  • 8

    Once the chicken is done, toss it in the warm glaze until well coated.

  • 9

    Serve the crispy sweet and sour chicken over a bed of cooked brown rice and enjoy.

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 delicious twist on classic sweet and sour chicken without deep-frying. Tender chicken breast is coated in a light, crispy crust made from panko breadcrumbs and egg whites, then baked to perfection. The dish is finished with a tangy homemade sweet and sour glaze featuring pineapple chunks, red bell pepper, and a hint of sugar, all served over a side of fluffy brown rice.

NUTRITION

417kcal
Protein
43.8g
Fat
5.6g
Carbs
48.3g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (142g)

1/4 cup Panko Breadcrumbs (15g)

2 large Egg Whites (66g)

1/4 cup Pineapple Chunks (40g)

1/4 cup Red Bell Pepper (38g)

1 tsp Granulated Sugar (4g)

1 tsp Rice Vinegar (5g)

1/2 tsp Garlic Powder (1.5g)

1 pinch Salt (0.5g)

1/2 cup Cooked Brown Rice (100g)

PREPARATION

  • 1

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

  • 2

    Cut the chicken breast into bite-sized pieces. Place them in a bowl and season lightly with salt and garlic powder.

  • 3

    In a separate bowl, whisk the egg whites. In another shallow dish, place the panko breadcrumbs.

  • 4

    Dip each piece of chicken first into the egg whites, then coat evenly with panko breadcrumbs.

  • 5

    Arrange the coated chicken pieces on the prepared baking sheet and lightly spray with cooking oil if desired.

  • 6

    Bake in the preheated oven for 18-20 minutes, or until the chicken is cooked through and the coating is crispy.

  • 7

    While the chicken bakes, prepare the sweet and sour glaze. In a small saucepan over medium heat, combine pineapple chunks, red bell pepper, granulated sugar, rice vinegar, and a splash of water. Stir and simmer for 5 minutes until slightly thickened. For a smoother sauce, you can blend the mixture.

  • 8

    Once the chicken is done, toss it in the warm glaze until well coated.

  • 9

    Serve the crispy sweet and sour chicken over a bed of cooked brown rice and enjoy.