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 plate featuring crispy baked chicken coated in a light breadcrumb and egg white crust, glazed with a tangy sweet and sour sauce, and served alongside a medley of oven-roasted bell peppers, zucchini, and carrots. A balanced dish with a delightful mix of textures and flavors, perfect for a nourishing dinner.

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NUTRITION

336kcal
Protein
39.8g
Fat
3g
Carbs
35.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

2 tbsp Sweet and Sour Sauce

1/2 cup sliced Red Bell Pepper

1/2 cup sliced Zucchini

1/2 cup chopped Carrot

1/4 cup Panko Breadcrumbs

1 large Egg White

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    In a small bowl, whisk the egg white until frothy. In another shallow dish, spread the panko breadcrumbs.

  • 3

    Dip the chicken breast first in the egg white to coat, then press firmly into the panko breadcrumbs to ensure an even coating.

  • 4

    Place the coated chicken on a lightly greased baking sheet. Drizzle 1 tablespoon of sweet and sour sauce over the top of the chicken.

  • 5

    Arrange the sliced red bell pepper, zucchini, and chopped carrot around the chicken on the baking sheet.

  • 6

    Lightly drizzle the remaining sweet and sour sauce over the vegetables.

  • 7

    Bake in the preheated oven for about 20-25 minutes, or until the chicken is cooked through and the vegetables are tender.

  • 8

    For extra crispiness, you can broil for an additional 2-3 minutes at the end, keeping a close eye to prevent burning.

  • 9

    Serve hot, enjoying the tangy glaze and the mix of roasted vegetables alongside the crispy chicken.

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 plate featuring crispy baked chicken coated in a light breadcrumb and egg white crust, glazed with a tangy sweet and sour sauce, and served alongside a medley of oven-roasted bell peppers, zucchini, and carrots. A balanced dish with a delightful mix of textures and flavors, perfect for a nourishing dinner.

NUTRITION

336kcal
Protein
39.8g
Fat
3g
Carbs
35.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

2 tbsp Sweet and Sour Sauce

1/2 cup sliced Red Bell Pepper

1/2 cup sliced Zucchini

1/2 cup chopped Carrot

1/4 cup Panko Breadcrumbs

1 large Egg White

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    In a small bowl, whisk the egg white until frothy. In another shallow dish, spread the panko breadcrumbs.

  • 3

    Dip the chicken breast first in the egg white to coat, then press firmly into the panko breadcrumbs to ensure an even coating.

  • 4

    Place the coated chicken on a lightly greased baking sheet. Drizzle 1 tablespoon of sweet and sour sauce over the top of the chicken.

  • 5

    Arrange the sliced red bell pepper, zucchini, and chopped carrot around the chicken on the baking sheet.

  • 6

    Lightly drizzle the remaining sweet and sour sauce over the vegetables.

  • 7

    Bake in the preheated oven for about 20-25 minutes, or until the chicken is cooked through and the vegetables are tender.

  • 8

    For extra crispiness, you can broil for an additional 2-3 minutes at the end, keeping a close eye to prevent burning.

  • 9

    Serve hot, enjoying the tangy glaze and the mix of roasted vegetables alongside the crispy chicken.