Crispy Baked Sweet and Sour Chicken with 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 Bell Peppers

YOUR SOLIN GENERATED RECIPE

Crispy Baked Sweet and Sour Chicken with Bell Peppers

Enjoy a vibrant twist on classic sweet and sour chicken. Tender, lightly breaded chicken breast meets crisp bell peppers in a tangy sauce with a hint of tropical pineapple. Baked to perfection for a satisfying crunch without the deep fried guilt.

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NUTRITION

399kcal
Protein
38.2g
Fat
6.1g
Carbs
48.1g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 medium Red Bell Pepper

1 medium Green Bell Pepper

0.5 cup Pineapple Chunks

0.25 cup Whole Wheat Breadcrumbs

1 tbsp Soy Sauce

1 tsp Rice Vinegar

1 tsp Honey

2 cloves Garlic

1 tsp Ginger

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PREPARATION

  • 1

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

  • 2

    Cut the chicken breast into bite-sized pieces and place them in a bowl.

  • 3

    In a small bowl, whisk together soy sauce, rice vinegar, honey, minced garlic, and grated ginger to create the marinade and sweet and sour sauce.

  • 4

    Pour half of the sauce over the chicken, tossing to coat evenly. Reserve the remaining sauce for later.

  • 5

    Add the whole wheat breadcrumbs to the chicken and gently toss until the pieces are lightly coated.

  • 6

    Chop the red and green bell peppers into strips and combine with pineapple chunks in a separate bowl.

  • 7

    Arrange the breadcrumb-coated chicken pieces on the baking sheet and bake for 18-20 minutes until the chicken is cooked through and crispy.

  • 8

    In the last 5 minutes of baking, scatter the bell peppers and pineapple around the chicken so they heat through.

  • 9

    Remove from the oven, drizzle with the reserved sauce, and serve immediately.

Crispy Baked Sweet and Sour Chicken with 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 Bell Peppers

YOUR SOLIN GENERATED RECIPE

Crispy Baked Sweet and Sour Chicken with Bell Peppers

Enjoy a vibrant twist on classic sweet and sour chicken. Tender, lightly breaded chicken breast meets crisp bell peppers in a tangy sauce with a hint of tropical pineapple. Baked to perfection for a satisfying crunch without the deep fried guilt.

NUTRITION

399kcal
Protein
38.2g
Fat
6.1g
Carbs
48.1g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 medium Red Bell Pepper

1 medium Green Bell Pepper

0.5 cup Pineapple Chunks

0.25 cup Whole Wheat Breadcrumbs

1 tbsp Soy Sauce

1 tsp Rice Vinegar

1 tsp Honey

2 cloves Garlic

1 tsp Ginger

PREPARATION

  • 1

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

  • 2

    Cut the chicken breast into bite-sized pieces and place them in a bowl.

  • 3

    In a small bowl, whisk together soy sauce, rice vinegar, honey, minced garlic, and grated ginger to create the marinade and sweet and sour sauce.

  • 4

    Pour half of the sauce over the chicken, tossing to coat evenly. Reserve the remaining sauce for later.

  • 5

    Add the whole wheat breadcrumbs to the chicken and gently toss until the pieces are lightly coated.

  • 6

    Chop the red and green bell peppers into strips and combine with pineapple chunks in a separate bowl.

  • 7

    Arrange the breadcrumb-coated chicken pieces on the baking sheet and bake for 18-20 minutes until the chicken is cooked through and crispy.

  • 8

    In the last 5 minutes of baking, scatter the bell peppers and pineapple around the chicken so they heat through.

  • 9

    Remove from the oven, drizzle with the reserved sauce, and serve immediately.