Crispy 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 Sweet and Sour Chicken with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Sweet and Sour Chicken with Roasted Vegetables

Savor the vibrant flavors of crispy chicken coated in a light almond flour breading, tossed in a tangy sweet and sour sauce, and paired with a medley of perfectly roasted vegetables. This dish offers a satisfying crunch, a burst of tangy sweetness, and delicate roasted vegetable notes, making it a wholesome and delicious meal.

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NUTRITION

453kcal
Protein
47.7g
Fat
20.1g
Carbs
21g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (170g)

20g Almond Flour

1 large Egg White (33g)

1 cup Mixed Vegetables (approx. 180g)

2 tbsp Pineapple Juice (30g)

1 tsp Tomato Paste (5g)

1 tbsp Rice Vinegar (15g)

0.5 tbsp Olive Oil (7g)

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Cut the chicken breast into bite-sized pieces. Pat dry with paper towels.

  • 3

    In a shallow bowl, combine the almond flour. In a separate bowl, whisk the egg white until frothy.

  • 4

    Dip each chicken piece into the egg white, then coat evenly with the almond flour.

  • 5

    Heat a non-stick skillet over medium-high heat and add half a tablespoon of olive oil. Sear the chicken pieces until lightly golden on all sides, about 2-3 minutes per side.

  • 6

    Arrange the seared chicken on a lined baking sheet.

  • 7

    In a bowl, mix pineapple juice, tomato paste, and rice vinegar to form the sweet and sour sauce. Drizzle this sauce lightly over the chicken.

  • 8

    Toss the mixed vegetables with a drizzle of olive oil, salt, and pepper. Arrange them around the chicken on the baking sheet.

  • 9

    Roast in the oven for 12-15 minutes until the chicken is cooked through and the vegetables are tender.

  • 10

    Serve warm, enjoying the crispy chicken paired with the tangy sweet and sour sauce and roasted vegetables.

Crispy 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 Sweet and Sour Chicken with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Sweet and Sour Chicken with Roasted Vegetables

Savor the vibrant flavors of crispy chicken coated in a light almond flour breading, tossed in a tangy sweet and sour sauce, and paired with a medley of perfectly roasted vegetables. This dish offers a satisfying crunch, a burst of tangy sweetness, and delicate roasted vegetable notes, making it a wholesome and delicious meal.

NUTRITION

453kcal
Protein
47.7g
Fat
20.1g
Carbs
21g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (170g)

20g Almond Flour

1 large Egg White (33g)

1 cup Mixed Vegetables (approx. 180g)

2 tbsp Pineapple Juice (30g)

1 tsp Tomato Paste (5g)

1 tbsp Rice Vinegar (15g)

0.5 tbsp Olive Oil (7g)

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Cut the chicken breast into bite-sized pieces. Pat dry with paper towels.

  • 3

    In a shallow bowl, combine the almond flour. In a separate bowl, whisk the egg white until frothy.

  • 4

    Dip each chicken piece into the egg white, then coat evenly with the almond flour.

  • 5

    Heat a non-stick skillet over medium-high heat and add half a tablespoon of olive oil. Sear the chicken pieces until lightly golden on all sides, about 2-3 minutes per side.

  • 6

    Arrange the seared chicken on a lined baking sheet.

  • 7

    In a bowl, mix pineapple juice, tomato paste, and rice vinegar to form the sweet and sour sauce. Drizzle this sauce lightly over the chicken.

  • 8

    Toss the mixed vegetables with a drizzle of olive oil, salt, and pepper. Arrange them around the chicken on the baking sheet.

  • 9

    Roast in the oven for 12-15 minutes until the chicken is cooked through and the vegetables are tender.

  • 10

    Serve warm, enjoying the crispy chicken paired with the tangy sweet and sour sauce and roasted vegetables.