Crispy Sweet and Sour Chicken with Roasted Bell Peppers and Pineapple

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

Crispy Sweet and Sour Chicken with Roasted Bell Peppers and Pineapple

YOUR SOLIN GENERATED RECIPE

Crispy Sweet and Sour Chicken with Roasted Bell Peppers and Pineapple

Enjoy a vibrant fusion dinner featuring tender, juicy chicken breasts lightly coated in a crisp almond flour batter, oven-roasted bell peppers bursting with color, and sweet pineapple chunks drizzled with a homemade sweet and sour glaze. This balanced dish delivers a delightful mix of tangy, sweet, and savory flavors while meeting your nutritional goals.

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NUTRITION

483kcal
Protein
43.5g
Fat
20.7g
Carbs
30.6g

SERVINGS

1 serving

INGREDIENTS

150 grams Chicken Breast

1/4 cup Almond Flour

1 large Egg

1 medium Red Bell Pepper

1/2 cup Pineapple Chunks

1 tablespoon Homemade Sweet and Sour Sauce

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PREPARATION

  • 1

    Preheat the oven to 425°F (220°C).

  • 2

    Slice the red bell pepper into strips and place them on a baking sheet. Drizzle lightly with cooking spray or a small amount of oil and season with salt and pepper. Roast in the oven for about 15-20 minutes until tender and slightly charred.

  • 3

    While the peppers roast, prepare the chicken. In a shallow bowl, beat the egg. In another bowl, add the almond flour. Dip the chicken breast into the egg, then dredge in the almond flour until well coated.

  • 4

    Place the coated chicken on a lightly greased baking sheet. Bake in the preheated oven for 20-25 minutes, or until the chicken is cooked through and the coating is crisp. Optionally, turn the chicken halfway through cooking for even crispiness.

  • 5

    In a small saucepan, gently warm the homemade sweet and sour sauce if needed by combining a tablespoon of honey, a dash of rice vinegar, and a spoonful of ketchup; adjust to taste.

  • 6

    Once the chicken and bell peppers are done, slice the chicken into strips. Arrange the chicken on a serving plate, top with roasted bell pepper strips and pineapple chunks, and drizzle the sweet and sour sauce over the dish.

  • 7

    Serve warm and enjoy your balanced, flavorful meal!

Crispy Sweet and Sour Chicken with Roasted Bell Peppers and Pineapple

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

Crispy Sweet and Sour Chicken with Roasted Bell Peppers and Pineapple

YOUR SOLIN GENERATED RECIPE

Crispy Sweet and Sour Chicken with Roasted Bell Peppers and Pineapple

Enjoy a vibrant fusion dinner featuring tender, juicy chicken breasts lightly coated in a crisp almond flour batter, oven-roasted bell peppers bursting with color, and sweet pineapple chunks drizzled with a homemade sweet and sour glaze. This balanced dish delivers a delightful mix of tangy, sweet, and savory flavors while meeting your nutritional goals.

NUTRITION

483kcal
Protein
43.5g
Fat
20.7g
Carbs
30.6g

SERVINGS

1 serving

INGREDIENTS

150 grams Chicken Breast

1/4 cup Almond Flour

1 large Egg

1 medium Red Bell Pepper

1/2 cup Pineapple Chunks

1 tablespoon Homemade Sweet and Sour Sauce

PREPARATION

  • 1

    Preheat the oven to 425°F (220°C).

  • 2

    Slice the red bell pepper into strips and place them on a baking sheet. Drizzle lightly with cooking spray or a small amount of oil and season with salt and pepper. Roast in the oven for about 15-20 minutes until tender and slightly charred.

  • 3

    While the peppers roast, prepare the chicken. In a shallow bowl, beat the egg. In another bowl, add the almond flour. Dip the chicken breast into the egg, then dredge in the almond flour until well coated.

  • 4

    Place the coated chicken on a lightly greased baking sheet. Bake in the preheated oven for 20-25 minutes, or until the chicken is cooked through and the coating is crisp. Optionally, turn the chicken halfway through cooking for even crispiness.

  • 5

    In a small saucepan, gently warm the homemade sweet and sour sauce if needed by combining a tablespoon of honey, a dash of rice vinegar, and a spoonful of ketchup; adjust to taste.

  • 6

    Once the chicken and bell peppers are done, slice the chicken into strips. Arrange the chicken on a serving plate, top with roasted bell pepper strips and pineapple chunks, and drizzle the sweet and sour sauce over the dish.

  • 7

    Serve warm and enjoy your balanced, flavorful meal!