YOUR SOLIN GENERATED RECIPE
Crispy Baked Sweet and Sour Chicken with Roasted Bell Peppers
Enjoy a vibrant twist on classic sweet and sour chicken with a crispy baked coating paired with roasted bell peppers. This dish features tender, juicy chicken breast lightly breaded with whole wheat breadcrumbs, enhanced by a tangy and mildly sweet sauce made with pineapple juice, soy sauce, and a hint of honey. The roasted bell peppers add a burst of color and a subtle smoky flavor, creating a perfect balance of textures and flavors in every bite.
INGREDIENTS
1 piece (150g) Chicken Breast
1/4 cup (30g) Whole Wheat Breadcrumbs
1 large Egg White (33g)
1 medium Red Bell Pepper (120g)
2 tablespoons (30g) Pineapple Juice
1 tablespoon Rice Vinegar
1 teaspoon Honey
1 tablespoon Low-Sodium Soy Sauce
1/2 teaspoon Garlic Powder
1/2 teaspoon Ground Ginger
Salt and Pepper to taste
PREPARATION
Preheat the oven to 425°F.
Slice the red bell pepper into strips and toss with a pinch of salt, pepper, and a little rice vinegar. Arrange on a baking sheet lined with parchment paper.
In a shallow bowl, combine the whole wheat breadcrumbs, garlic powder, ground ginger, and a pinch of salt and pepper.
In another bowl, lightly beat the egg white. Dip the chicken breast first in the egg white, then coat evenly with the breadcrumb mixture.
Place the breaded chicken on a separate parchment-lined baking sheet.
Bake the chicken in the preheated oven for 18-20 minutes or until the internal temperature reaches 165°F.
Meanwhile, roast the bell pepper strips in the oven for 12-15 minutes, turning halfway through, until slightly charred and tender.
In a small saucepan over low heat, combine pineapple juice, low-sodium soy sauce, rice vinegar, and honey. Stir until the sauce slightly thickens, about 3-4 minutes.
Once the chicken and peppers are done, drizzle the sweet and sour sauce over the chicken and serve alongside the roasted bell peppers.