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 coated in almond flour, tossed in a tangy-sweet sauce with fresh pineapple, red bell pepper, and red onion. This dish combines bright flavors and satisfying textures for a balanced, wholesome meal.

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NUTRITION

448kcal
Protein
38.7g
Fat
18.4g
Carbs
35.4g

SERVINGS

1 serving

INGREDIENTS

5 ounces Boneless Skinless Chicken Breast

1/4 cup Almond Flour

1/4 cup Pineapple Chunks (in water)

1/4 cup Red Bell Pepper, sliced

2 tablespoons Red Onion, sliced

1 tablespoon Rice Vinegar

1 teaspoon Honey

1/2 teaspoon Garlic Powder

1/2 teaspoon Ginger Powder

2 sprays Olive Oil Cooking Spray

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PREPARATION

  • 1

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

  • 2

    Pat the chicken breast dry and lightly spray with olive oil cooking spray.

  • 3

    Coat the chicken evenly with almond flour seasoned with garlic powder and ginger powder.

  • 4

    Place the coated chicken on the baking sheet and bake for 18-20 minutes or until the internal temperature reaches 165°F, flipping halfway through for even crispiness.

  • 5

    While the chicken is baking, prepare the sweet and sour sauce. In a small bowl, combine pineapple chunks, rice vinegar, and honey. Lightly mash the pineapple to create a chunky sauce.

  • 6

    Once the chicken is done, remove it from the oven and drizzle the sweet and sour sauce over the top. Garnish with sliced red bell pepper and red onion.

  • 7

    Serve immediately and enjoy your crispy, tangy, baked chicken delight.

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 coated in almond flour, tossed in a tangy-sweet sauce with fresh pineapple, red bell pepper, and red onion. This dish combines bright flavors and satisfying textures for a balanced, wholesome meal.

NUTRITION

448kcal
Protein
38.7g
Fat
18.4g
Carbs
35.4g

SERVINGS

1 serving

INGREDIENTS

5 ounces Boneless Skinless Chicken Breast

1/4 cup Almond Flour

1/4 cup Pineapple Chunks (in water)

1/4 cup Red Bell Pepper, sliced

2 tablespoons Red Onion, sliced

1 tablespoon Rice Vinegar

1 teaspoon Honey

1/2 teaspoon Garlic Powder

1/2 teaspoon Ginger Powder

2 sprays Olive Oil Cooking Spray

PREPARATION

  • 1

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

  • 2

    Pat the chicken breast dry and lightly spray with olive oil cooking spray.

  • 3

    Coat the chicken evenly with almond flour seasoned with garlic powder and ginger powder.

  • 4

    Place the coated chicken on the baking sheet and bake for 18-20 minutes or until the internal temperature reaches 165°F, flipping halfway through for even crispiness.

  • 5

    While the chicken is baking, prepare the sweet and sour sauce. In a small bowl, combine pineapple chunks, rice vinegar, and honey. Lightly mash the pineapple to create a chunky sauce.

  • 6

    Once the chicken is done, remove it from the oven and drizzle the sweet and sour sauce over the top. Garnish with sliced red bell pepper and red onion.

  • 7

    Serve immediately and enjoy your crispy, tangy, baked chicken delight.