Crispy Baked Sweet and Sour Chicken with Roasted Bell Peppers

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Baked Sweet and Sour Chicken with Roasted Bell Peppers

YOUR SOLIN GENERATED RECIPE

Crispy Baked Sweet and Sour Chicken with Roasted Bell Peppers

Enjoy a vibrant twist on classic sweet and sour chicken featuring tender, baked chicken breast coated in a light, crispy panko crust, then drizzled with a tangy homemade sweet and sour sauce. Roasted bell peppers add a burst of color and flavor, making this dish both delicious and satisfying.

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NUTRITION

363kcal
Protein
43.5g
Fat
5g
Carbs
34.7g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast (approx. 170g)

1/2 cup Panko Bread Crumbs (15g)

1 large Egg White (33g)

2 tablespoons Apricot Preserves (40g)

1 tablespoon Low-Sodium Soy Sauce (16g)

1 teaspoon Rice Vinegar (4.5g)

1 medium Red Bell Pepper (119g)

1 medium Green Bell Pepper (119g)

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.

  • 2

    Cut the chicken breast into even bite-sized pieces. In a bowl, whisk together the egg white to create a binding agent.

  • 3

    Dredge the chicken pieces in the egg white, then coat evenly with panko bread crumbs. Place the coated chicken on the prepared baking sheet.

  • 4

    Bake the chicken for 18-20 minutes, flipping halfway through, until the chicken is cooked through and the coating is golden and crispy.

  • 5

    Meanwhile, slice the red and green bell peppers into strips. Toss them lightly with a drizzle of olive oil, salt, and pepper, then spread on another baking tray.

  • 6

    Roast the bell peppers in the oven for 15 minutes or until they are tender and slightly charred at the edges.

  • 7

    In a small saucepan over medium heat, combine apricot preserves, low-sodium soy sauce, and rice vinegar. Stir and heat until the sauce is warm and slightly thickened, then remove from heat.

  • 8

    Plate the crispy baked chicken and top with the warm sweet and sour sauce. Serve alongside the roasted bell peppers.

  • 9

    Enjoy your vibrant, flavor-packed dish!

Crispy Baked Sweet and Sour Chicken with Roasted Bell Peppers

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Baked Sweet and Sour Chicken with Roasted Bell Peppers

YOUR SOLIN GENERATED RECIPE

Crispy Baked Sweet and Sour Chicken with Roasted Bell Peppers

Enjoy a vibrant twist on classic sweet and sour chicken featuring tender, baked chicken breast coated in a light, crispy panko crust, then drizzled with a tangy homemade sweet and sour sauce. Roasted bell peppers add a burst of color and flavor, making this dish both delicious and satisfying.

NUTRITION

363kcal
Protein
43.5g
Fat
5g
Carbs
34.7g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast (approx. 170g)

1/2 cup Panko Bread Crumbs (15g)

1 large Egg White (33g)

2 tablespoons Apricot Preserves (40g)

1 tablespoon Low-Sodium Soy Sauce (16g)

1 teaspoon Rice Vinegar (4.5g)

1 medium Red Bell Pepper (119g)

1 medium Green Bell Pepper (119g)

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.

  • 2

    Cut the chicken breast into even bite-sized pieces. In a bowl, whisk together the egg white to create a binding agent.

  • 3

    Dredge the chicken pieces in the egg white, then coat evenly with panko bread crumbs. Place the coated chicken on the prepared baking sheet.

  • 4

    Bake the chicken for 18-20 minutes, flipping halfway through, until the chicken is cooked through and the coating is golden and crispy.

  • 5

    Meanwhile, slice the red and green bell peppers into strips. Toss them lightly with a drizzle of olive oil, salt, and pepper, then spread on another baking tray.

  • 6

    Roast the bell peppers in the oven for 15 minutes or until they are tender and slightly charred at the edges.

  • 7

    In a small saucepan over medium heat, combine apricot preserves, low-sodium soy sauce, and rice vinegar. Stir and heat until the sauce is warm and slightly thickened, then remove from heat.

  • 8

    Plate the crispy baked chicken and top with the warm sweet and sour sauce. Serve alongside the roasted bell peppers.

  • 9

    Enjoy your vibrant, flavor-packed dish!