Crispy Sweet and Sour Chicken with Roasted Veggies

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

Crispy Sweet and Sour Chicken with Roasted Veggies

YOUR SOLIN GENERATED RECIPE

Crispy Sweet and Sour Chicken with Roasted Veggies

Enjoy a vibrant balance of crispy chicken coated in a light, cornstarch crisp and tossed with a tangy sweet and sour sauce, paired with a colorful medley of roasted vegetables. This dish delivers a satisfying crunch, bright flavors, and a nourishing mix of protein and veggies for a fulfilling meal.

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NUTRITION

334kcal
Protein
35.3g
Fat
4.2g
Carbs
39g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 tbsp Cornstarch

1 cup Broccoli Florets

1 medium Carrot

1 medium Bell Pepper

1/4 cup Pineapple Chunks

1 tsp Honey

1 tbsp Rice Vinegar

Salt and Pepper to taste

Olive Oil Cooking Spray

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Cut the chicken breast into bite-sized pieces. Season lightly with salt and pepper.

  • 3

    Coat the chicken pieces in cornstarch, shaking off any excess.

  • 4

    Place the coated chicken on a baking sheet sprayed with olive oil cooking spray.

  • 5

    Roast the chicken in the oven for about 15-18 minutes until crispy and cooked through.

  • 6

    Meanwhile, chop broccoli florets, carrot, and bell pepper into even pieces. Toss with a light spray of olive oil, salt, and pepper.

  • 7

    Spread the vegetables on a separate baking sheet and roast for 12-15 minutes until tender and slightly charred.

  • 8

    In a small saucepan over medium heat, combine pineapple chunks, honey, and rice vinegar to create a sweet and sour sauce. Simmer for 3-4 minutes until slightly thickened.

  • 9

    Once the chicken and veggies are cooked, toss the chicken with the sweet and sour sauce or serve the sauce on the side as a dip.

  • 10

    Plate the crispy sweet and sour chicken alongside the roasted veggies, and enjoy your balanced meal.

Crispy Sweet and Sour Chicken with Roasted Veggies

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

Crispy Sweet and Sour Chicken with Roasted Veggies

YOUR SOLIN GENERATED RECIPE

Crispy Sweet and Sour Chicken with Roasted Veggies

Enjoy a vibrant balance of crispy chicken coated in a light, cornstarch crisp and tossed with a tangy sweet and sour sauce, paired with a colorful medley of roasted vegetables. This dish delivers a satisfying crunch, bright flavors, and a nourishing mix of protein and veggies for a fulfilling meal.

NUTRITION

334kcal
Protein
35.3g
Fat
4.2g
Carbs
39g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 tbsp Cornstarch

1 cup Broccoli Florets

1 medium Carrot

1 medium Bell Pepper

1/4 cup Pineapple Chunks

1 tsp Honey

1 tbsp Rice Vinegar

Salt and Pepper to taste

Olive Oil Cooking Spray

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Cut the chicken breast into bite-sized pieces. Season lightly with salt and pepper.

  • 3

    Coat the chicken pieces in cornstarch, shaking off any excess.

  • 4

    Place the coated chicken on a baking sheet sprayed with olive oil cooking spray.

  • 5

    Roast the chicken in the oven for about 15-18 minutes until crispy and cooked through.

  • 6

    Meanwhile, chop broccoli florets, carrot, and bell pepper into even pieces. Toss with a light spray of olive oil, salt, and pepper.

  • 7

    Spread the vegetables on a separate baking sheet and roast for 12-15 minutes until tender and slightly charred.

  • 8

    In a small saucepan over medium heat, combine pineapple chunks, honey, and rice vinegar to create a sweet and sour sauce. Simmer for 3-4 minutes until slightly thickened.

  • 9

    Once the chicken and veggies are cooked, toss the chicken with the sweet and sour sauce or serve the sauce on the side as a dip.

  • 10

    Plate the crispy sweet and sour chicken alongside the roasted veggies, and enjoy your balanced meal.