Crispy Baked Sweet and Sour Chicken

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

Crispy Baked Sweet and Sour Chicken

YOUR SOLIN GENERATED RECIPE

Crispy Baked Sweet and Sour Chicken

A tangy twist on a classic favorite, featuring lightly breaded chicken baked to a perfect crisp and drizzled with a vibrant sweet and sour glaze. The balance of savory and fruity notes makes this dish both comforting and exciting, a lively choice for any meal of the day.

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NUTRITION

390kcal
Protein
43.6g
Fat
5.2g
Carbs
42.3g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/4 cup Whole Wheat Breadcrumbs

1 large Egg White

1/4 cup Pineapple Juice (Unsweetened)

2 tbsp Low-Sugar Ketchup

2 tsp Rice Vinegar

Salt & Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Pound the chicken breast slightly for even thickness and season with salt and pepper.

  • 3

    In a shallow bowl, combine the whole wheat breadcrumbs with a pinch of salt and pepper.

  • 4

    In another bowl, whisk the egg white until slightly frothy.

  • 5

    Dip the chicken breast into the egg white, then coat evenly with the breadcrumbs, pressing gently to adhere.

  • 6

    Place the breaded chicken on the prepared baking sheet.

  • 7

    In a small saucepan, combine the pineapple juice, low-sugar ketchup, and rice vinegar. Warm over medium heat, stirring occasionally until the mixture slightly thickens to form a glaze.

  • 8

    Brush the glaze generously over the chicken breast.

  • 9

    Bake in the preheated oven for 20-25 minutes, or until the chicken is cooked through and the coating is crisp.

  • 10

    Remove from the oven, let rest for a few minutes, and then serve with any remaining glaze drizzled on top.

Crispy Baked Sweet and Sour Chicken

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

Crispy Baked Sweet and Sour Chicken

YOUR SOLIN GENERATED RECIPE

Crispy Baked Sweet and Sour Chicken

A tangy twist on a classic favorite, featuring lightly breaded chicken baked to a perfect crisp and drizzled with a vibrant sweet and sour glaze. The balance of savory and fruity notes makes this dish both comforting and exciting, a lively choice for any meal of the day.

NUTRITION

390kcal
Protein
43.6g
Fat
5.2g
Carbs
42.3g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/4 cup Whole Wheat Breadcrumbs

1 large Egg White

1/4 cup Pineapple Juice (Unsweetened)

2 tbsp Low-Sugar Ketchup

2 tsp Rice Vinegar

Salt & Pepper to taste

PREPARATION

  • 1

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

  • 2

    Pound the chicken breast slightly for even thickness and season with salt and pepper.

  • 3

    In a shallow bowl, combine the whole wheat breadcrumbs with a pinch of salt and pepper.

  • 4

    In another bowl, whisk the egg white until slightly frothy.

  • 5

    Dip the chicken breast into the egg white, then coat evenly with the breadcrumbs, pressing gently to adhere.

  • 6

    Place the breaded chicken on the prepared baking sheet.

  • 7

    In a small saucepan, combine the pineapple juice, low-sugar ketchup, and rice vinegar. Warm over medium heat, stirring occasionally until the mixture slightly thickens to form a glaze.

  • 8

    Brush the glaze generously over the chicken breast.

  • 9

    Bake in the preheated oven for 20-25 minutes, or until the chicken is cooked through and the coating is crisp.

  • 10

    Remove from the oven, let rest for a few minutes, and then serve with any remaining glaze drizzled on top.