Crispy Baked Sweet and Sour Chicken with Roasted Vegetables

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 Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Baked Sweet and Sour Chicken with Roasted Vegetables

Enjoy a vibrant twist on classic sweet and sour chicken, featuring a crispy baked coating paired with a tangy homemade sauce and a medley of roasted vegetables. This dish delivers a harmonious blend of textures and flavors: tender chicken, a light crunchy crust, and the natural sweetness and tang of pineapple balanced with roasted bell peppers and zucchini.

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NUTRITION

386kcal
Protein
39g
Fat
11g
Carbs
23.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/4 cup Panko Breadcrumbs

1 Egg White

1/4 cup Pineapple Chunks

1 tbsp Apple Cider Vinegar

1/2 cup Red Bell Pepper

1/2 cup Zucchini

1 tsp Olive Oil

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    Pat the chicken breast dry and season lightly with salt and pepper.

  • 3

    In a shallow bowl, mix the egg white. In another dish, place the panko breadcrumbs.

  • 4

    Dip the chicken breast into the egg white, ensuring all surfaces are coated, then press into the panko breadcrumbs to create an even, crunchy coating.

  • 5

    Place the coated chicken on the prepared baking sheet.

  • 6

    In a small bowl, combine pineapple chunks and apple cider vinegar to form a sweet and sour sauce.

  • 7

    Drizzle a bit of the sauce over the chicken or serve it on the side for dipping.

  • 8

    Toss the red bell pepper and zucchini with olive oil, salt, and pepper, then spread them on a separate baking tray.

  • 9

    Place both trays in the oven. Roast the vegetables for about 20 minutes and bake the chicken for 18-20 minutes or until the chicken reaches an internal temperature of 165°F (74°C), flipping halfway for even crispiness.

  • 10

    Once cooked, remove from the oven, slice the chicken if desired, and serve alongside the roasted vegetables with extra sweet and sour sauce for dipping.

Crispy Baked Sweet and Sour Chicken with Roasted Vegetables

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 Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Baked Sweet and Sour Chicken with Roasted Vegetables

Enjoy a vibrant twist on classic sweet and sour chicken, featuring a crispy baked coating paired with a tangy homemade sauce and a medley of roasted vegetables. This dish delivers a harmonious blend of textures and flavors: tender chicken, a light crunchy crust, and the natural sweetness and tang of pineapple balanced with roasted bell peppers and zucchini.

NUTRITION

386kcal
Protein
39g
Fat
11g
Carbs
23.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/4 cup Panko Breadcrumbs

1 Egg White

1/4 cup Pineapple Chunks

1 tbsp Apple Cider Vinegar

1/2 cup Red Bell Pepper

1/2 cup Zucchini

1 tsp Olive Oil

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    Pat the chicken breast dry and season lightly with salt and pepper.

  • 3

    In a shallow bowl, mix the egg white. In another dish, place the panko breadcrumbs.

  • 4

    Dip the chicken breast into the egg white, ensuring all surfaces are coated, then press into the panko breadcrumbs to create an even, crunchy coating.

  • 5

    Place the coated chicken on the prepared baking sheet.

  • 6

    In a small bowl, combine pineapple chunks and apple cider vinegar to form a sweet and sour sauce.

  • 7

    Drizzle a bit of the sauce over the chicken or serve it on the side for dipping.

  • 8

    Toss the red bell pepper and zucchini with olive oil, salt, and pepper, then spread them on a separate baking tray.

  • 9

    Place both trays in the oven. Roast the vegetables for about 20 minutes and bake the chicken for 18-20 minutes or until the chicken reaches an internal temperature of 165°F (74°C), flipping halfway for even crispiness.

  • 10

    Once cooked, remove from the oven, slice the chicken if desired, and serve alongside the roasted vegetables with extra sweet and sour sauce for dipping.