Crispy Baked Sweet and Sour Chicken with Roasted 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 Roasted Bell Peppers

YOUR SOLIN GENERATED RECIPE

Crispy Baked Sweet and Sour Chicken with Roasted Bell Peppers

Enjoy a vibrant twist on classic sweet and sour chicken, featuring lightly crispy baked chicken breast enveloped in a tangy, sweet sauce, paired with beautifully roasted bell peppers. This dish brings together a delightful balance of savory and fruity notes, offering a satisfying meal that’s both nutritious and flavor-packed.

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NUTRITION

342kcal
Protein
34.9g
Fat
8.3g
Carbs
30.1g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (141g)

1 cup Mixed Bell Peppers (150g)

1/4 cup Pineapple Chunks (41g)

1 tbsp Cornstarch (8g)

1 tbsp Low-Sodium Soy Sauce (16g)

1 tbsp Rice Vinegar (15g)

1 tsp Honey (7g)

1 tsp Olive Oil Spray (4.5g)

2 cloves Garlic, minced (6g)

1 tsp Fresh Ginger, grated (2g)

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PREPARATION

  • 1

    Preheat your oven to 425°F and line a baking sheet with parchment paper.

  • 2

    In a bowl, combine the cornstarch with a pinch of salt and pepper. Lightly toss the chicken breast pieces in the cornstarch mixture for a crispy coating.

  • 3

    Place the chicken on the prepared baking sheet and lightly spray with olive oil spray.

  • 4

    Bake the chicken in the preheated oven for about 15-18 minutes, or until the chicken is cooked through and lightly crispy.

  • 5

    While the chicken is baking, prepare the sweet and sour sauce. In a small saucepan, combine the low-sodium soy sauce, rice vinegar, honey, pineapple chunks, minced garlic, and grated ginger. Bring to a simmer over medium heat, letting the flavors meld for about 3-4 minutes.

  • 6

    Slice the mixed bell peppers into strips and place them on another baking sheet. Drizzle a tiny bit of olive oil spray and roast in the oven alongside the chicken for 10-12 minutes until tender and slightly charred.

  • 7

    Once everything is done, plate the crispy baked chicken, pour a light drizzle of the sweet and sour sauce over the top, and serve alongside the roasted bell peppers.

  • 8

    Enjoy your balanced, flavorful meal!

Crispy Baked Sweet and Sour Chicken with Roasted 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 Roasted Bell Peppers

YOUR SOLIN GENERATED RECIPE

Crispy Baked Sweet and Sour Chicken with Roasted Bell Peppers

Enjoy a vibrant twist on classic sweet and sour chicken, featuring lightly crispy baked chicken breast enveloped in a tangy, sweet sauce, paired with beautifully roasted bell peppers. This dish brings together a delightful balance of savory and fruity notes, offering a satisfying meal that’s both nutritious and flavor-packed.

NUTRITION

342kcal
Protein
34.9g
Fat
8.3g
Carbs
30.1g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (141g)

1 cup Mixed Bell Peppers (150g)

1/4 cup Pineapple Chunks (41g)

1 tbsp Cornstarch (8g)

1 tbsp Low-Sodium Soy Sauce (16g)

1 tbsp Rice Vinegar (15g)

1 tsp Honey (7g)

1 tsp Olive Oil Spray (4.5g)

2 cloves Garlic, minced (6g)

1 tsp Fresh Ginger, grated (2g)

PREPARATION

  • 1

    Preheat your oven to 425°F and line a baking sheet with parchment paper.

  • 2

    In a bowl, combine the cornstarch with a pinch of salt and pepper. Lightly toss the chicken breast pieces in the cornstarch mixture for a crispy coating.

  • 3

    Place the chicken on the prepared baking sheet and lightly spray with olive oil spray.

  • 4

    Bake the chicken in the preheated oven for about 15-18 minutes, or until the chicken is cooked through and lightly crispy.

  • 5

    While the chicken is baking, prepare the sweet and sour sauce. In a small saucepan, combine the low-sodium soy sauce, rice vinegar, honey, pineapple chunks, minced garlic, and grated ginger. Bring to a simmer over medium heat, letting the flavors meld for about 3-4 minutes.

  • 6

    Slice the mixed bell peppers into strips and place them on another baking sheet. Drizzle a tiny bit of olive oil spray and roast in the oven alongside the chicken for 10-12 minutes until tender and slightly charred.

  • 7

    Once everything is done, plate the crispy baked chicken, pour a light drizzle of the sweet and sour sauce over the top, and serve alongside the roasted bell peppers.

  • 8

    Enjoy your balanced, flavorful meal!