Crispy Baked Sweet and Sour Chicken with Roasted Bell Peppers and Pineapple

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 and Pineapple

YOUR SOLIN GENERATED RECIPE

Crispy Baked Sweet and Sour Chicken with Roasted Bell Peppers and Pineapple

Enjoy a vibrant, savory, and tangy dish featuring crispy baked chicken breast coated in a light panko mixture, paired with roasted bell peppers and juicy pineapple chunks smothered in a homemade sweet and sour sauce. This dish delivers a balanced burst of flavors with a crunchy texture and a delightful medley of sweet, tart, and savory notes.

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NUTRITION

425kcal
Protein
49.4g
Fat
6.2g
Carbs
43.1g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 medium Bell Pepper

1/2 cup Pineapple Chunks

1/4 cup Panko Bread Crumbs

1 large Egg White

2 tbsp Pineapple Juice

1 tsp Low-Sodium Soy Sauce

1 tsp Honey

1 tsp Rice Vinegar

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PREPARATION

  • 1

    Preheat the oven to 425°F. Line a baking sheet with parchment paper.

  • 2

    In a shallow bowl, combine the panko bread crumbs with the egg white. Season lightly with a pinch of salt and pepper if desired.

  • 3

    Coat the chicken breast evenly with the panko mixture.

  • 4

    Place the coated chicken on one side of the baking sheet.

  • 5

    On the other side of the sheet, spread out sliced bell pepper and sprinkle over the pineapple chunks.

  • 6

    In a small bowl, whisk together the pineapple juice, low-sodium soy sauce, honey, and rice vinegar to form the sweet and sour sauce.

  • 7

    Drizzle a portion of the sauce over the chicken and reserve some for topping the roasted vegetables.

  • 8

    Bake in the preheated oven for 18-20 minutes, or until the chicken is cooked through and the coating is crispy, stirring the vegetables halfway through for even roasting.

  • 9

    Once cooked, drizzle the remaining sauce over the chicken and vegetables before serving.

Crispy Baked Sweet and Sour Chicken with Roasted Bell Peppers and Pineapple

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 and Pineapple

YOUR SOLIN GENERATED RECIPE

Crispy Baked Sweet and Sour Chicken with Roasted Bell Peppers and Pineapple

Enjoy a vibrant, savory, and tangy dish featuring crispy baked chicken breast coated in a light panko mixture, paired with roasted bell peppers and juicy pineapple chunks smothered in a homemade sweet and sour sauce. This dish delivers a balanced burst of flavors with a crunchy texture and a delightful medley of sweet, tart, and savory notes.

NUTRITION

425kcal
Protein
49.4g
Fat
6.2g
Carbs
43.1g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 medium Bell Pepper

1/2 cup Pineapple Chunks

1/4 cup Panko Bread Crumbs

1 large Egg White

2 tbsp Pineapple Juice

1 tsp Low-Sodium Soy Sauce

1 tsp Honey

1 tsp Rice Vinegar

PREPARATION

  • 1

    Preheat the oven to 425°F. Line a baking sheet with parchment paper.

  • 2

    In a shallow bowl, combine the panko bread crumbs with the egg white. Season lightly with a pinch of salt and pepper if desired.

  • 3

    Coat the chicken breast evenly with the panko mixture.

  • 4

    Place the coated chicken on one side of the baking sheet.

  • 5

    On the other side of the sheet, spread out sliced bell pepper and sprinkle over the pineapple chunks.

  • 6

    In a small bowl, whisk together the pineapple juice, low-sodium soy sauce, honey, and rice vinegar to form the sweet and sour sauce.

  • 7

    Drizzle a portion of the sauce over the chicken and reserve some for topping the roasted vegetables.

  • 8

    Bake in the preheated oven for 18-20 minutes, or until the chicken is cooked through and the coating is crispy, stirring the vegetables halfway through for even roasting.

  • 9

    Once cooked, drizzle the remaining sauce over the chicken and vegetables before serving.