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 delightful fusion of tangy sweet and sour flavors with a crispy, baked chicken coating and perfectly roasted vegetables. This dish features tender chicken breast enveloped in a light panko crust, glazed with a homemade sweet and sour sauce, and accompanied by vibrant roasted bell pepper and broccoli.

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NUTRITION

441kcal
Protein
38g
Fat
9.8g
Carbs
48.1g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/4 cup Panko Breadcrumbs

1/4 cup Pineapple Chunks

1 tbsp Rice Vinegar

1 tsp Brown Sugar

1/2 medium Red Bell Pepper

1/2 cup Broccoli Florets

1 tsp Olive Oil

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PREPARATION

  • 1

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

  • 2

    In a small bowl, combine the pineapple chunks, rice vinegar, and brown sugar to create the sweet and sour glaze. Stir well and set aside.

  • 3

    Place the chicken breast on a cutting board and pat dry. Coat the chicken lightly with the panko breadcrumbs on all sides, pressing gently to adhere.

  • 4

    Place the breaded chicken on one side of the prepared baking sheet. Spoon a generous amount of the sweet and sour glaze over the chicken.

  • 5

    In a separate bowl, toss the halved red bell pepper and broccoli florets with olive oil, salt, and pepper if desired.

  • 6

    Arrange the vegetables on the baking sheet alongside the chicken.

  • 7

    Bake for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender with slight browning.

  • 8

    Remove from the oven and let rest for a few minutes before serving. Enjoy your crispy baked sweet and sour chicken with roasted vegetables!

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 delightful fusion of tangy sweet and sour flavors with a crispy, baked chicken coating and perfectly roasted vegetables. This dish features tender chicken breast enveloped in a light panko crust, glazed with a homemade sweet and sour sauce, and accompanied by vibrant roasted bell pepper and broccoli.

NUTRITION

441kcal
Protein
38g
Fat
9.8g
Carbs
48.1g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/4 cup Panko Breadcrumbs

1/4 cup Pineapple Chunks

1 tbsp Rice Vinegar

1 tsp Brown Sugar

1/2 medium Red Bell Pepper

1/2 cup Broccoli Florets

1 tsp Olive Oil

PREPARATION

  • 1

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

  • 2

    In a small bowl, combine the pineapple chunks, rice vinegar, and brown sugar to create the sweet and sour glaze. Stir well and set aside.

  • 3

    Place the chicken breast on a cutting board and pat dry. Coat the chicken lightly with the panko breadcrumbs on all sides, pressing gently to adhere.

  • 4

    Place the breaded chicken on one side of the prepared baking sheet. Spoon a generous amount of the sweet and sour glaze over the chicken.

  • 5

    In a separate bowl, toss the halved red bell pepper and broccoli florets with olive oil, salt, and pepper if desired.

  • 6

    Arrange the vegetables on the baking sheet alongside the chicken.

  • 7

    Bake for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender with slight browning.

  • 8

    Remove from the oven and let rest for a few minutes before serving. Enjoy your crispy baked sweet and sour chicken with roasted vegetables!