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

A vibrant dish featuring lightly crispy almond flour-coated chicken paired with tender roasted red bell peppers and drizzled in a tangy sweet and sour sauce. Enjoy a balanced bite with a perfect mix of protein, natural sweetness, and a crispy crunch that makes this meal both satisfying and nutritious.

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NUTRITION

406kcal
Protein
41.6g
Fat
18.1g
Carbs
23.2g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1/4 cup Almond Flour

1 large Egg White

1 medium Red Bell Pepper

1 serving Sweet and Sour Sauce

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PREPARATION

  • 1

    Preheat the oven to 400°F. Line a baking sheet with parchment paper.

  • 2

    Prepare the coating station by whisking the egg white in a shallow dish. In another dish, place the almond flour.

  • 3

    Pat the chicken breast dry and dip each piece in the egg white, then dredge thoroughly in the almond flour to coat evenly.

  • 4

    Place the coated chicken on the prepared baking sheet. Arrange sliced red bell pepper (cut into strips or chunks) around the chicken.

  • 5

    Bake in the preheated oven for about 20-25 minutes, or until the chicken is cooked through and the coating turns a light crisp, and the bell peppers are tender and slightly charred at the edges.

  • 6

    While the dish is in the oven, prepare the sweet and sour sauce by mixing pineapple juice, a dash of rice vinegar, and a teaspoon of honey (adjust seasoning to taste).

  • 7

    Once baked, remove the chicken and roasted bell peppers from the oven, and drizzle the sweet and sour sauce over the chicken and peppers. Serve immediately.

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

A vibrant dish featuring lightly crispy almond flour-coated chicken paired with tender roasted red bell peppers and drizzled in a tangy sweet and sour sauce. Enjoy a balanced bite with a perfect mix of protein, natural sweetness, and a crispy crunch that makes this meal both satisfying and nutritious.

NUTRITION

406kcal
Protein
41.6g
Fat
18.1g
Carbs
23.2g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1/4 cup Almond Flour

1 large Egg White

1 medium Red Bell Pepper

1 serving Sweet and Sour Sauce

PREPARATION

  • 1

    Preheat the oven to 400°F. Line a baking sheet with parchment paper.

  • 2

    Prepare the coating station by whisking the egg white in a shallow dish. In another dish, place the almond flour.

  • 3

    Pat the chicken breast dry and dip each piece in the egg white, then dredge thoroughly in the almond flour to coat evenly.

  • 4

    Place the coated chicken on the prepared baking sheet. Arrange sliced red bell pepper (cut into strips or chunks) around the chicken.

  • 5

    Bake in the preheated oven for about 20-25 minutes, or until the chicken is cooked through and the coating turns a light crisp, and the bell peppers are tender and slightly charred at the edges.

  • 6

    While the dish is in the oven, prepare the sweet and sour sauce by mixing pineapple juice, a dash of rice vinegar, and a teaspoon of honey (adjust seasoning to taste).

  • 7

    Once baked, remove the chicken and roasted bell peppers from the oven, and drizzle the sweet and sour sauce over the chicken and peppers. Serve immediately.