YOUR SOLIN GENERATED RECIPE
Crispy Baked Sweet & Sour Chicken with Roasted Bell Peppers
Enjoy a delightful twist on classic sweet and sour with tender, crispy baked chicken paired with the natural sweetness of roasted bell peppers. This dish is perfectly balanced as a hearty lunch or dinner option, offering satisfying flavors, a crunchy texture, and a vibrant medley of roasted vegetables without the extra calories from frying.
INGREDIENTS
4 ounces Chicken Breast
1 medium Red Bell Pepper
1/4 cup Panko Bread Crumbs
1 large Egg White
2 tablespoons Homemade Sweet & Sour Sauce
1/2 teaspoon Garlic Powder
Salt and Black Pepper to taste
PREPARATION
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Slice the red bell pepper into strips and toss with a little salt, pepper, and a drizzle of any preferred cooking spray if desired.
In a shallow bowl, combine the panko bread crumbs and garlic powder. Season with a pinch of salt and pepper.
In another bowl, lightly beat the egg white.
Dip the chicken breast pieces into the egg white, then coat evenly with the panko mixture.
Place the breaded chicken on the prepared baking sheet and arrange the bell pepper strips around it.
Bake in the preheated oven for 18-22 minutes or until the chicken is cooked through and the coating is crispy. Turn the bell peppers halfway through for even roasting.
In the last 5 minutes of baking, drizzle the homemade sweet & sour sauce over the chicken, allowing it to heat and adhere to the crispy coating.
Remove from the oven and let the dish rest for a couple of minutes before serving.