NUTRITION

SERVINGS

INGREDIENTS

6 oz Chicken Breast

1 large Egg White

1/3 cup Panko Breadcrumbs

1 tbsp Cornstarch

1/2 cup Red Bell Pepper slices

1/2 cup Pineapple Chunks

2 tbsp Pineapple Juice

1 tbsp Rice Vinegar

1 tsp Tamari Sauce

1 tsp Honey

PREPARATION

• 1

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

• 2

  Slice the Chicken Breast into bite-sized strips, pat dry, and season lightly with salt and pepper if desired.

• 3

  In a bowl, whisk together the egg white. In another shallow dish, combine panko breadcrumbs and cornstarch.

• 4

  Dip each chicken piece first in the egg white, then coat evenly in the breadcrumb mixture.

• 5

  Place the coated chicken pieces on the baking sheet. Bake for 15-18 minutes, turning halfway, until the chicken is cooked through and the coating is crisp.

• 6

  While the chicken bakes, prepare the sweet and sour sauce. In a small saucepan, combine pineapple juice, rice vinegar, tamari sauce, and honey. Warm over low heat until the mixture is slightly thickened, about 3-4 minutes.

• 7

  In a skillet, lightly toss the red bell pepper slices and pineapple chunks for 2 minutes until just softened.

• 8

  Once the chicken is done, transfer it to a serving bowl. Drizzle the warm sweet and sour sauce over the chicken and garnish with the sautéed bell pepper and pineapple.

• 9

  Serve immediately and enjoy your crispy baked sweet and sour chicken.