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 dish featuring crispy baked chicken coated in a light panko crust, tossed in a tangy sweet and sour sauce, and served with roasted bell peppers and juicy pineapple. This dish offers a balanced blend of savory and fruity flavors, delivering a satisfying crunch and a burst of tropical sweetness in every bite.

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NUTRITION

417kcal
Protein
36.5g
Fat
9.4g
Carbs
47g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (142g)

1 medium Red Bell Pepper (119g)

1/2 cup Pineapple Chunks (82g)

1/4 cup Panko Bread Crumbs (28g)

2 tbsp Sweet and Sour Sauce (30g)

1 tsp Olive Oil (4.5g)

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Pat the chicken breast dry and season lightly with salt and pepper if desired.

  • 3

    Coat the chicken breast with panko breadcrumbs by lightly pressing the crumbs onto the surface so they adhere evenly.

  • 4

    Place the breaded chicken on a baking sheet lined with parchment paper.

  • 5

    In a small bowl, mix the sweet and sour sauce with a drizzle of olive oil.

  • 6

    Brush the sauce mixture over the chicken, ensuring it is evenly covered.

  • 7

    Slice the red bell pepper into strips and arrange them alongside the chicken on the baking sheet.

  • 8

    Scatter the pineapple chunks around the chicken and bell peppers.

  • 9

    Bake in the preheated oven for 20-25 minutes or until the chicken reaches an internal temperature of 165°F and the panko is crispy.

  • 10

    Remove from the oven, let cool slightly, and serve immediately.

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 dish featuring crispy baked chicken coated in a light panko crust, tossed in a tangy sweet and sour sauce, and served with roasted bell peppers and juicy pineapple. This dish offers a balanced blend of savory and fruity flavors, delivering a satisfying crunch and a burst of tropical sweetness in every bite.

NUTRITION

417kcal
Protein
36.5g
Fat
9.4g
Carbs
47g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (142g)

1 medium Red Bell Pepper (119g)

1/2 cup Pineapple Chunks (82g)

1/4 cup Panko Bread Crumbs (28g)

2 tbsp Sweet and Sour Sauce (30g)

1 tsp Olive Oil (4.5g)

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Pat the chicken breast dry and season lightly with salt and pepper if desired.

  • 3

    Coat the chicken breast with panko breadcrumbs by lightly pressing the crumbs onto the surface so they adhere evenly.

  • 4

    Place the breaded chicken on a baking sheet lined with parchment paper.

  • 5

    In a small bowl, mix the sweet and sour sauce with a drizzle of olive oil.

  • 6

    Brush the sauce mixture over the chicken, ensuring it is evenly covered.

  • 7

    Slice the red bell pepper into strips and arrange them alongside the chicken on the baking sheet.

  • 8

    Scatter the pineapple chunks around the chicken and bell peppers.

  • 9

    Bake in the preheated oven for 20-25 minutes or until the chicken reaches an internal temperature of 165°F and the panko is crispy.

  • 10

    Remove from the oven, let cool slightly, and serve immediately.