Name: Crispy Sweet and Sour Chicken with Roasted Bell Peppers and Pineapple
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 oz Chicken Breast; 2 tbsp Almond Flour; 1 large Egg; 1 medium Red Bell Pepper; 1 medium Green Bell Pepper; 1 cup Pineapple Chunks; 0.25 cup Unsweetened Pineapple Juice; 1 tbsp Rice Vinegar; 1 tbsp Low-Sodium Soy Sauce; 1 tsp Fresh Ginger; 2 cloves Garlic; 1 tbsp Olive Oil

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.

YOUR SOLIN GENERATED RECIPE

Crispy Sweet and Sour Chicken with Roasted Bell Peppers and Pineapple

Enjoy a vibrant fusion of flavors where tender, crispy chicken meets the tangy-sweet zest of a homemade sweet and sour sauce, complemented by roasted bell peppers and juicy pineapple. This dish is a delightful dance of textures and aromas that will satisfy your palate.

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NUTRITION

Protein

48.3g

Fat

36.9g

Carbs

74.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

2 tbsp Almond Flour

1 large Egg

1 medium Red Bell Pepper

1 medium Green Bell Pepper

1 cup Pineapple Chunks

0.25 cup Unsweetened Pineapple Juice

1 tbsp Rice Vinegar

1 tbsp Low-Sodium Soy Sauce

1 tsp Fresh Ginger

2 cloves Garlic

1 tbsp Olive Oil

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PREPARATION

1
Preheat the oven to 425°F.
2
Slice the red and green bell peppers into strips and place them on a baking sheet. Drizzle with half of the olive oil and season lightly. Roast in the oven for 15-20 minutes until tender and slightly charred.
3
Cut the chicken breast into bite-sized pieces. In a shallow bowl, whisk together the almond flour and egg to create a light coating mixture.
4
Coat the chicken pieces evenly with the almond flour and egg mixture.
5
Heat the remaining olive oil in a large nonstick skillet over medium-high heat. Add the chicken and cook until golden and crispy on all sides, about 5-7 minutes.
6
In a small saucepan over medium heat, combine the pineapple juice, rice vinegar, soy sauce, fresh ginger, and minced garlic. Allow the mixture to simmer for 2-3 minutes until slightly thickened.
7
Add the pineapple chunks to the sauce, stirring gently to combine.
8
Plate the crispy chicken, arrange the roasted bell peppers on the side, and drizzle the warm sweet and sour pineapple sauce over the chicken. Serve immediately.