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 this crispy baked Sweet and Sour Chicken that balances a crunchy, whole wheat breadcrumb coating on tender chicken breast with a tangy yet slightly sweet sauce bursting with pineapple and red bell pepper flavors. Perfectly baked for a heartwarming dinner that fits your protein and calorie goals.

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NUTRITION

368kcal
Protein
46.3g
Fat
5.2g
Carbs
36.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/4 cup Whole Wheat Breadcrumbs

1/2 cup Pineapple Chunks

1/2 medium Red Bell Pepper

1 tbsp Rice Vinegar

1 tbsp Low-Sodium Soy Sauce

1 clove Garlic

1 tsp Fresh Ginger

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Pound the chicken breast lightly to ensure even thickness. Pat dry and season lightly with salt and pepper if desired.

  • 3

    Dredge the chicken in whole wheat breadcrumbs, pressing gently to adhere a thin, even coating.

  • 4

    Place the breaded chicken on a parchment-lined baking sheet and bake for 20-25 minutes, or until the chicken is cooked through and the coating is crisp.

  • 5

    While the chicken bakes, prepare the sweet and sour sauce. In a small saucepan, combine the pineapple chunks, rice vinegar, low-sodium soy sauce, minced garlic, and grated fresh ginger. Warm over low heat and lightly mash the pineapple chunks to release their juice, creating a chunky sauce. Simmer for about 5 minutes.

  • 6

    Thinly slice the red bell pepper and add to the sauce, stirring to combine.

  • 7

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

  • 8

    Serve warm and enjoy the perfect balance of crispy chicken with a tangy, fruity sauce.

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 this crispy baked Sweet and Sour Chicken that balances a crunchy, whole wheat breadcrumb coating on tender chicken breast with a tangy yet slightly sweet sauce bursting with pineapple and red bell pepper flavors. Perfectly baked for a heartwarming dinner that fits your protein and calorie goals.

NUTRITION

368kcal
Protein
46.3g
Fat
5.2g
Carbs
36.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/4 cup Whole Wheat Breadcrumbs

1/2 cup Pineapple Chunks

1/2 medium Red Bell Pepper

1 tbsp Rice Vinegar

1 tbsp Low-Sodium Soy Sauce

1 clove Garlic

1 tsp Fresh Ginger

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Pound the chicken breast lightly to ensure even thickness. Pat dry and season lightly with salt and pepper if desired.

  • 3

    Dredge the chicken in whole wheat breadcrumbs, pressing gently to adhere a thin, even coating.

  • 4

    Place the breaded chicken on a parchment-lined baking sheet and bake for 20-25 minutes, or until the chicken is cooked through and the coating is crisp.

  • 5

    While the chicken bakes, prepare the sweet and sour sauce. In a small saucepan, combine the pineapple chunks, rice vinegar, low-sodium soy sauce, minced garlic, and grated fresh ginger. Warm over low heat and lightly mash the pineapple chunks to release their juice, creating a chunky sauce. Simmer for about 5 minutes.

  • 6

    Thinly slice the red bell pepper and add to the sauce, stirring to combine.

  • 7

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

  • 8

    Serve warm and enjoy the perfect balance of crispy chicken with a tangy, fruity sauce.