Crispy Baked Chicken with Sweet and Sour Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Baked Chicken with Sweet and Sour Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Baked Chicken with Sweet and Sour Vegetables

Enjoy a vibrant twist on a classic baked chicken dish, featuring a crunchy, flavor-packed coating paired with a medley of sweet and tangy vegetables. This meal strikes a satisfying balance between crispy textures and fresh, zesty vegetables, perfect for a wholesome dinner that keeps you within your protein and calorie goals.

Try 7 days free, then $12.99 / mo.

NUTRITION

384kcal
Protein
43.1g
Fat
9.7g
Carbs
30.9g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

0.5 oz Whole Wheat Breadcrumbs

1 large Egg White

0.5 medium Red Bell Pepper

0.5 cup Broccoli

0.25 cup Pineapple Chunks

1 tsp Olive Oil

1 tsp Apple Cider Vinegar

1 tsp Honey

Salt and Black Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat the oven to 400°F and line a baking sheet with parchment paper.

  • 2

    In a shallow bowl, whisk the egg white. In another small dish, place the whole wheat breadcrumbs. Season the breadcrumbs with a pinch of salt and black pepper.

  • 3

    Dip the chicken breast first into the egg white, ensuring it's evenly coated, then dredge in the breadcrumbs to create a crispy layer.

  • 4

    Place the coated chicken on the baking sheet. Drizzle with half the olive oil.

  • 5

    In a medium bowl, combine chopped red bell pepper, broccoli florets, and pineapple chunks. In a small bowl, whisk together apple cider vinegar, honey, the remaining olive oil, and a pinch of salt and pepper. Pour this dressing over the vegetables and toss gently to coat.

  • 6

    Arrange the vegetables around the chicken on the baking sheet.

  • 7

    Bake in the preheated oven for about 20-25 minutes, or until the chicken is thoroughly cooked and the coating is crispy, and the vegetables are tender.

  • 8

    Remove from the oven and allow to rest for a couple of minutes before serving.

Crispy Baked Chicken with Sweet and Sour Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Baked Chicken with Sweet and Sour Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Baked Chicken with Sweet and Sour Vegetables

Enjoy a vibrant twist on a classic baked chicken dish, featuring a crunchy, flavor-packed coating paired with a medley of sweet and tangy vegetables. This meal strikes a satisfying balance between crispy textures and fresh, zesty vegetables, perfect for a wholesome dinner that keeps you within your protein and calorie goals.

NUTRITION

384kcal
Protein
43.1g
Fat
9.7g
Carbs
30.9g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

0.5 oz Whole Wheat Breadcrumbs

1 large Egg White

0.5 medium Red Bell Pepper

0.5 cup Broccoli

0.25 cup Pineapple Chunks

1 tsp Olive Oil

1 tsp Apple Cider Vinegar

1 tsp Honey

Salt and Black Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 400°F and line a baking sheet with parchment paper.

  • 2

    In a shallow bowl, whisk the egg white. In another small dish, place the whole wheat breadcrumbs. Season the breadcrumbs with a pinch of salt and black pepper.

  • 3

    Dip the chicken breast first into the egg white, ensuring it's evenly coated, then dredge in the breadcrumbs to create a crispy layer.

  • 4

    Place the coated chicken on the baking sheet. Drizzle with half the olive oil.

  • 5

    In a medium bowl, combine chopped red bell pepper, broccoli florets, and pineapple chunks. In a small bowl, whisk together apple cider vinegar, honey, the remaining olive oil, and a pinch of salt and pepper. Pour this dressing over the vegetables and toss gently to coat.

  • 6

    Arrange the vegetables around the chicken on the baking sheet.

  • 7

    Bake in the preheated oven for about 20-25 minutes, or until the chicken is thoroughly cooked and the coating is crispy, and the vegetables are tender.

  • 8

    Remove from the oven and allow to rest for a couple of minutes before serving.