YOUR SOLIN GENERATED RECIPE
Crispy Baked Sweet & Sour Chicken with Bell Peppers and Pineapple
Enjoy a vibrant, flavor-packed dish featuring crispy baked chicken breast coated in a light whole wheat breadcrumb crust, perfectly complemented by the tangy-sweet notes of a homemade sweet and sour sauce, fresh bell peppers, and juicy pineapple chunks. This dish is a balanced medley of textures and flavors that feels indulgent yet aligns with your nutritional goals.
INGREDIENTS
5 oz Chicken Breast
1 cup Mixed Bell Peppers
1/2 cup Pineapple Chunks
1/4 cup Whole Wheat Breadcrumbs
2 Tbsp Homemade Sweet and Sour Sauce
Olive Oil Cooking Spray
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper.
Pat the chicken breast dry with paper towels. Lightly coat the chicken with olive oil cooking spray.
Dredge the chicken in whole wheat breadcrumbs, ensuring an even coating on all sides.
Place the breaded chicken on the prepared baking sheet.
Bake the chicken in the preheated oven for 20-25 minutes until the chicken reaches an internal temperature of 165°F and the coating is crispy.
While the chicken bakes, slice the mixed bell peppers and prepare the pineapple chunks if not pre-cut.
In a small bowl, stir together homemade sweet and sour sauce ingredients (if preparing from scratch, combine a small amount of vinegar, a natural sweetener like honey, and a touch of ketchup, thickened with a cornstarch slurry).
Once the chicken is baked, remove from oven and drizzle the sweet and sour sauce over the top.
Top with the sliced bell peppers and pineapple chunks, then serve immediately for a burst of fresh flavor.