NUTRITION

SERVINGS

INGREDIENTS

6 oz Chicken Breast

1/4 cup Whole Wheat Breadcrumbs

1 large Egg White

1/4 cup Pineapple Chunks

1/2 medium Red Bell Pepper

1/2 cup Zucchini

1/2 cup Broccoli

1 tsp Olive Oil

PREPARATION

• 1

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

• 2

  Pat the chicken breast dry. In a shallow bowl, whisk the egg white. In another bowl, add the whole wheat breadcrumbs.

• 3

  Dip the chicken breast in the egg white, then coat evenly with breadcrumbs. Place the coated chicken on the prepared baking sheet.

• 4

  Bake the chicken for 20-25 minutes or until it is cooked through and the coating is crispy.

• 5

  While the chicken is baking, preheat a separate baking sheet for vegetables. Toss the zucchini, broccoli, and red bell pepper pieces with olive oil, salt, and pepper.

• 6

  Roast the vegetables in the oven for about 15 minutes or until tender and slightly charred.

• 7

  In a small bowl, combine the pineapple chunks with the remaining red bell pepper to create a sweet and sour topping. Optionally, add a splash of vinegar and a pinch of salt to enhance the flavor.

• 8

  Once the chicken is done, drizzle the sweet and sour mixture over the chicken or serve it on the side along with the roasted vegetables.

• 9

  Plate the chicken with a generous serving of roasted vegetables for a well-balanced meal.