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 satisfying dinner featuring tender, crispy chicken coated in a lightly crunchy panko crust, tossed in a homemade sweet and sour glaze, and served alongside beautifully roasted bell peppers for a vibrant finish.

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NUTRITION

478kcal
Protein
45g
Fat
10.8g
Carbs
48.6g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (170g)

1 cup chopped Bell Peppers (149g)

1/4 cup Panko Bread Crumbs (30g)

1 large Egg (50g)

1/4 cup Pineapple Juice (60g)

1 tbsp Rice Vinegar

2 tsp Honey

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F. Lightly grease a baking sheet or line with parchment paper.

  • 2

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

  • 3

    In a shallow bowl, beat the egg. In another bowl, add the panko bread crumbs.

  • 4

    Dip each chicken piece first in the egg, then dredge in the panko bread crumbs to evenly coat.

  • 5

    Place the breaded chicken on the prepared baking sheet. Bake for about 20-25 minutes, flipping halfway through, until the chicken is crispy and cooked through.

  • 6

    While the chicken bakes, prepare the roasted bell peppers. Toss chopped bell peppers with a pinch of salt, pepper, and a drizzle of olive oil if desired. Spread them on a separate baking sheet and roast in the oven for 15 minutes until slightly charred and tender.

  • 7

    In a small saucepan over medium heat, combine the pineapple juice, rice vinegar, and honey. Bring to a simmer, stirring occasionally, until the sauce slightly thickens, about 3-5 minutes.

  • 8

    Once the chicken and peppers are done, drizzle a light amount of the sweet and sour sauce over the crispy chicken and serve alongside the roasted bell peppers.

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 satisfying dinner featuring tender, crispy chicken coated in a lightly crunchy panko crust, tossed in a homemade sweet and sour glaze, and served alongside beautifully roasted bell peppers for a vibrant finish.

NUTRITION

478kcal
Protein
45g
Fat
10.8g
Carbs
48.6g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (170g)

1 cup chopped Bell Peppers (149g)

1/4 cup Panko Bread Crumbs (30g)

1 large Egg (50g)

1/4 cup Pineapple Juice (60g)

1 tbsp Rice Vinegar

2 tsp Honey

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F. Lightly grease a baking sheet or line with parchment paper.

  • 2

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

  • 3

    In a shallow bowl, beat the egg. In another bowl, add the panko bread crumbs.

  • 4

    Dip each chicken piece first in the egg, then dredge in the panko bread crumbs to evenly coat.

  • 5

    Place the breaded chicken on the prepared baking sheet. Bake for about 20-25 minutes, flipping halfway through, until the chicken is crispy and cooked through.

  • 6

    While the chicken bakes, prepare the roasted bell peppers. Toss chopped bell peppers with a pinch of salt, pepper, and a drizzle of olive oil if desired. Spread them on a separate baking sheet and roast in the oven for 15 minutes until slightly charred and tender.

  • 7

    In a small saucepan over medium heat, combine the pineapple juice, rice vinegar, and honey. Bring to a simmer, stirring occasionally, until the sauce slightly thickens, about 3-5 minutes.

  • 8

    Once the chicken and peppers are done, drizzle a light amount of the sweet and sour sauce over the crispy chicken and serve alongside the roasted bell peppers.