Crispy 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 Sweet and Sour Chicken with Roasted Bell Peppers

YOUR SOLIN GENERATED RECIPE

Crispy Sweet and Sour Chicken with Roasted Bell Peppers

Enjoy a vibrant dish featuring tender, crispy chicken tossed in a tangy sweet and sour sauce paired with roasted bell peppers. This dish balances a light crisp coating with a bright, flavorful glaze, making it a satisfying meal perfect for any time of day.

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NUTRITION

347kcal
Protein
39.7g
Fat
8.6g
Carbs
31.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 medium Bell Pepper

1 tbsp Cornstarch

1 large Egg White

½ cup Pineapple Chunks (Unsweetened)

1 tbsp Low Sodium Soy Sauce

1 tsp Rice Vinegar

1 tsp Honey

1 tsp Olive Oil

2 cloves Garlic

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PREPARATION

  • 1

    Preheat your oven to 425°F. Begin by slicing the bell pepper into strips and lightly coating with a drizzle of olive oil and a pinch of salt.

  • 2

    In a small bowl, whisk together the egg white and cornstarch. Pat the chicken breast dry and cut it into bite-sized pieces. Toss the chicken pieces in the egg white mixture until fully coated.

  • 3

    Heat a non-stick pan over medium-high heat. Add a light spray or drizzle of olive oil and quickly sear the chicken pieces until they start to turn golden and crispy on the outside, about 2-3 minutes per side.

  • 4

    While the chicken sears, prepare the sweet and sour glaze. In a small saucepan over low heat, combine the pineapple chunks, low sodium soy sauce, rice vinegar, honey, and minced garlic. Simmer for 3-4 minutes until the sauce thickens slightly.

  • 5

    Place the coated bell pepper strips on a baking sheet and roast them in the preheated oven for 10 minutes, until tender and lightly charred.

  • 6

    Combine the crispy chicken with the sweet and sour glaze in a mixing bowl, stirring gently to ensure every piece is glazed.

  • 7

    Plate the glazed chicken alongside the roasted bell peppers. Drizzle any remaining sauce over the top and serve immediately.

Crispy 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 Sweet and Sour Chicken with Roasted Bell Peppers

YOUR SOLIN GENERATED RECIPE

Crispy Sweet and Sour Chicken with Roasted Bell Peppers

Enjoy a vibrant dish featuring tender, crispy chicken tossed in a tangy sweet and sour sauce paired with roasted bell peppers. This dish balances a light crisp coating with a bright, flavorful glaze, making it a satisfying meal perfect for any time of day.

NUTRITION

347kcal
Protein
39.7g
Fat
8.6g
Carbs
31.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 medium Bell Pepper

1 tbsp Cornstarch

1 large Egg White

½ cup Pineapple Chunks (Unsweetened)

1 tbsp Low Sodium Soy Sauce

1 tsp Rice Vinegar

1 tsp Honey

1 tsp Olive Oil

2 cloves Garlic

PREPARATION

  • 1

    Preheat your oven to 425°F. Begin by slicing the bell pepper into strips and lightly coating with a drizzle of olive oil and a pinch of salt.

  • 2

    In a small bowl, whisk together the egg white and cornstarch. Pat the chicken breast dry and cut it into bite-sized pieces. Toss the chicken pieces in the egg white mixture until fully coated.

  • 3

    Heat a non-stick pan over medium-high heat. Add a light spray or drizzle of olive oil and quickly sear the chicken pieces until they start to turn golden and crispy on the outside, about 2-3 minutes per side.

  • 4

    While the chicken sears, prepare the sweet and sour glaze. In a small saucepan over low heat, combine the pineapple chunks, low sodium soy sauce, rice vinegar, honey, and minced garlic. Simmer for 3-4 minutes until the sauce thickens slightly.

  • 5

    Place the coated bell pepper strips on a baking sheet and roast them in the preheated oven for 10 minutes, until tender and lightly charred.

  • 6

    Combine the crispy chicken with the sweet and sour glaze in a mixing bowl, stirring gently to ensure every piece is glazed.

  • 7

    Plate the glazed chicken alongside the roasted bell peppers. Drizzle any remaining sauce over the top and serve immediately.