NUTRITION

SERVINGS

INGREDIENTS

6 oz Chicken Breast

1/4 cup Panko Bread Crumbs

2 large Egg Whites

2 tbsp Pineapple Juice

1 tsp Rice Vinegar

1 tsp Honey

2 cloves Minced Garlic

1 tsp Grated Ginger

1 tsp Olive Oil

Salt and Pepper to taste

PREPARATION

• 1

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

• 2

  Slice the chicken breast into bite-sized strips or small pieces, then season lightly with salt and pepper.

• 3

  In a shallow bowl, mix the panko bread crumbs with a pinch of salt and pepper.

• 4

  In another bowl, whisk the egg whites until slightly frothy.

• 5

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

• 6

  Place the coated chicken pieces onto the prepared baking sheet and lightly drizzle with olive oil.

• 7

  Bake in the preheated oven for 15-18 minutes, flipping halfway through, until the coating is crisp and the chicken is cooked through.

• 8

  Meanwhile, prepare the sweet and sour sauce by combining pineapple juice, rice vinegar, honey, minced garlic, and grated ginger in a small saucepan. Heat gently over low-medium heat until the mixture simmers briefly and the flavors meld. Adjust seasoning if necessary.

• 9

  Once the chicken is done, drizzle the warm sweet and sour sauce over the crispy chicken pieces or serve it on the side as a dip.

• 10

  Serve immediately and enjoy your balanced, delicious dish.