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

Enjoy a delightful fusion of sweet and tangy flavors with tender baked chicken, perfectly coated in a crispy whole wheat breadcrumb crust and complemented by vibrant, roasted bell peppers. This dish offers a balanced profile of protein and carbs without heavy fats, making it a perfect, satisfying meal for any time of the day.

Try 7 days free, then $12.99 / mo.

NUTRITION

441kcal
Protein
42.5g
Fat
10.6g
Carbs
42.4g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1 medium Red Bell Pepper

1 medium Yellow Bell Pepper

1/3 cup Whole Wheat Breadcrumbs

2 tablespoons Pineapple Juice

1 tablespoon Low-Sodium Soy Sauce

1 teaspoon Rice Vinegar

2 cloves Garlic

1 teaspoon Fresh Ginger

2 teaspoons Olive Oil

Salt and Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

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

  • 2

    Cut the chicken breast into bite-sized pieces. In a bowl, combine pineapple juice, low-sodium soy sauce, rice vinegar, minced garlic, and grated ginger to create a sweet and sour marinade.

  • 3

    Add the chicken pieces to the marinade, stirring to ensure they are well coated. Let the chicken marinate for at least 15 minutes.

  • 4

    In a separate shallow dish, place the whole wheat breadcrumbs. Remove the chicken pieces from the marinade and gently toss them in the breadcrumbs until evenly coated.

  • 5

    Slice the red and yellow bell peppers into strips. Drizzle them with olive oil and season with a pinch of salt and pepper.

  • 6

    Arrange the breadcrumb-coated chicken pieces and bell pepper strips on the prepared baking sheet in a single layer.

  • 7

    Bake in the preheated oven for 20-25 minutes, or until the chicken is fully cooked and the peppers are tender. For extra crispiness, broil for an additional 2-3 minutes at the end.

  • 8

    Remove from the oven and serve immediately, enjoying the balancing sweet and sour flavors paired with the roasted bell peppers.

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

Enjoy a delightful fusion of sweet and tangy flavors with tender baked chicken, perfectly coated in a crispy whole wheat breadcrumb crust and complemented by vibrant, roasted bell peppers. This dish offers a balanced profile of protein and carbs without heavy fats, making it a perfect, satisfying meal for any time of the day.

NUTRITION

441kcal
Protein
42.5g
Fat
10.6g
Carbs
42.4g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1 medium Red Bell Pepper

1 medium Yellow Bell Pepper

1/3 cup Whole Wheat Breadcrumbs

2 tablespoons Pineapple Juice

1 tablespoon Low-Sodium Soy Sauce

1 teaspoon Rice Vinegar

2 cloves Garlic

1 teaspoon Fresh Ginger

2 teaspoons 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

    Cut the chicken breast into bite-sized pieces. In a bowl, combine pineapple juice, low-sodium soy sauce, rice vinegar, minced garlic, and grated ginger to create a sweet and sour marinade.

  • 3

    Add the chicken pieces to the marinade, stirring to ensure they are well coated. Let the chicken marinate for at least 15 minutes.

  • 4

    In a separate shallow dish, place the whole wheat breadcrumbs. Remove the chicken pieces from the marinade and gently toss them in the breadcrumbs until evenly coated.

  • 5

    Slice the red and yellow bell peppers into strips. Drizzle them with olive oil and season with a pinch of salt and pepper.

  • 6

    Arrange the breadcrumb-coated chicken pieces and bell pepper strips on the prepared baking sheet in a single layer.

  • 7

    Bake in the preheated oven for 20-25 minutes, or until the chicken is fully cooked and the peppers are tender. For extra crispiness, broil for an additional 2-3 minutes at the end.

  • 8

    Remove from the oven and serve immediately, enjoying the balancing sweet and sour flavors paired with the roasted bell peppers.