Crispy Baked Sweet and Sour Chicken with Roasted Vegetables

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 Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Baked Sweet and Sour Chicken with Roasted Vegetables

Enjoy a vibrant and tangy twist on classic chicken, featuring a crispy baked coating enhanced with a light sweet and sour glaze, paired with a medley of roasted vegetables for a balanced, flavorful meal. The dish delivers a satisfying crunch and a burst of citrusy sweetness, perfect for a wholesome dinner.

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NUTRITION

324kcal
Protein
38.5g
Fat
10.8g
Carbs
18.8g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 tbsp Pineapple Juice

1 tsp Rice Vinegar

1 tsp Honey

1 tsp Low-Sodium Soy Sauce

2 tbsp Almond Flour

½ medium Bell Pepper

½ medium Zucchini

1 small Red Onion

1 tsp Olive Oil

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    In a small bowl, whisk together pineapple juice, rice vinegar, honey, and soy sauce to form the sweet and sour glaze.

  • 3

    Place the chicken breast on a cutting board and pat dry. Brush the glaze over the chicken, then sprinkle almond flour evenly on both sides to create a crispy coating.

  • 4

    Arrange the glazed chicken on a baking sheet lined with parchment paper.

  • 5

    Chop the bell pepper, zucchini, and red onion into bite-sized pieces. Toss them in a bowl with olive oil, salt, and pepper to taste.

  • 6

    Spread the vegetables on another baking sheet.

  • 7

    Bake the chicken for 20-25 minutes or until cooked through and lightly crispy. Roast the vegetables alongside or in a separate oven tray for 15-20 minutes until tender and slightly charred.

  • 8

    Serve the chicken with a generous side of roasted vegetables, enjoying the balance of tangy sweet flavors and savory crispness.

Crispy Baked Sweet and Sour Chicken with Roasted Vegetables

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 Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Baked Sweet and Sour Chicken with Roasted Vegetables

Enjoy a vibrant and tangy twist on classic chicken, featuring a crispy baked coating enhanced with a light sweet and sour glaze, paired with a medley of roasted vegetables for a balanced, flavorful meal. The dish delivers a satisfying crunch and a burst of citrusy sweetness, perfect for a wholesome dinner.

NUTRITION

324kcal
Protein
38.5g
Fat
10.8g
Carbs
18.8g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 tbsp Pineapple Juice

1 tsp Rice Vinegar

1 tsp Honey

1 tsp Low-Sodium Soy Sauce

2 tbsp Almond Flour

½ medium Bell Pepper

½ medium Zucchini

1 small Red Onion

1 tsp Olive Oil

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    In a small bowl, whisk together pineapple juice, rice vinegar, honey, and soy sauce to form the sweet and sour glaze.

  • 3

    Place the chicken breast on a cutting board and pat dry. Brush the glaze over the chicken, then sprinkle almond flour evenly on both sides to create a crispy coating.

  • 4

    Arrange the glazed chicken on a baking sheet lined with parchment paper.

  • 5

    Chop the bell pepper, zucchini, and red onion into bite-sized pieces. Toss them in a bowl with olive oil, salt, and pepper to taste.

  • 6

    Spread the vegetables on another baking sheet.

  • 7

    Bake the chicken for 20-25 minutes or until cooked through and lightly crispy. Roast the vegetables alongside or in a separate oven tray for 15-20 minutes until tender and slightly charred.

  • 8

    Serve the chicken with a generous side of roasted vegetables, enjoying the balance of tangy sweet flavors and savory crispness.