YOUR SOLIN GENERATED RECIPE
Crispy Sweet & Sour Chicken with Roasted Bell Peppers
Enjoy a vibrant plate of crispy chicken tossed in a tangy sweet & sour sauce, paired with roasted bell peppers. The succulent chicken is coated in a light almond flour crust for crunch, while the colorful bell peppers add a burst of roasted sweetness and natural flavor. A perfect balance of textures and flavors suited for a satisfying dinner.
INGREDIENTS
150 grams Chicken Breast
100 grams Mixed Red & Yellow Bell Peppers
30 grams Almond Flour
1 large Egg
50 grams Pineapple
1 teaspoon Apple Cider Vinegar
1 teaspoon Garlic Powder
1 teaspoon Ginger Powder
Salt & Pepper to taste
PREPARATION
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Slice the bell peppers into strips, toss them lightly with a pinch of salt, and roast in the oven for about 15 minutes until tender and slightly charred.
While the peppers roast, prepare the chicken by patting it dry and cutting it into bite-sized pieces.
Set up a coating station by whisking the egg in a shallow bowl and placing almond flour mixed with garlic powder, ginger powder, salt, and pepper in another bowl.
Dip each chicken piece into the egg, then dredge in the almond flour mixture to coat evenly.
Heat a non-stick skillet over medium heat and cook the chicken pieces until they are golden and crispy on all sides, about 4-5 minutes per side.
In a small saucepan, combine the pineapple and apple cider vinegar to create a sweet and tangy sauce. Bring to a gentle simmer for 2-3 minutes.
Drain any excess oil from the chicken, drizzle the sweet and sour sauce over, and toss to coat evenly.
Serve the crispy sweet & sour chicken hot alongside the roasted bell peppers for a balanced and flavorful meal.