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

Enjoy a vibrant plate featuring crispy, panko-coated chicken breast bathed in a tangy sweet and sour sauce, complemented by a medley of roasted broccoli and red bell pepper. The dish delivers a delightful balance of textures and flavors—from the crunch of the coating to the succulent, savory chicken and the refreshing sweetness of pineapple-infused sauce.

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NUTRITION

505kcal
Protein
50.9g
Fat
10.5g
Carbs
52.9g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (170 g)

20 g Panko Breadcrumbs

2 Egg Whites (66 g)

1 cup chopped Broccoli (156 g)

1 medium Red Bell Pepper (119 g)

0.5 cup Pineapple Chunks (82 g)

1 tbsp Rice Vinegar (15 g)

1 tbsp Low Sodium Soy Sauce (10 g)

1 tsp Honey (7 g)

1 tbsp Tomato Paste (16 g)

1 tsp Olive Oil (5 g)

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PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Using a shallow dish, lightly beat the egg whites. In a separate dish, place the panko breadcrumbs.

  • 3

    Dip the chicken breast into the egg whites, ensuring an even coating, then dredge it in the panko breadcrumbs.

  • 4

    Heat a non-stick skillet over medium heat and lightly spray or wipe with a little olive oil. Sear the chicken for about 2 minutes on each side until the coating is crispy and golden.

  • 5

    While the chicken is searing, toss the chopped broccoli and sliced red bell pepper in olive oil, salt, and pepper. Spread them on a baking sheet and roast in the oven for 12-15 minutes or until tender and slightly charred.

  • 6

    In a small saucepan over medium heat, combine pineapple chunks, rice vinegar, soy sauce, honey, and tomato paste. Bring to a simmer and let the sauce reduce slightly for 3-4 minutes.

  • 7

    Once the chicken is done searing, drizzle the sweet and sour sauce over the chicken or lightly coat in the pan.

  • 8

    Serve the crispy sweet and sour chicken alongside the roasted vegetables, and drizzle any extra sauce over the top.

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

Enjoy a vibrant plate featuring crispy, panko-coated chicken breast bathed in a tangy sweet and sour sauce, complemented by a medley of roasted broccoli and red bell pepper. The dish delivers a delightful balance of textures and flavors—from the crunch of the coating to the succulent, savory chicken and the refreshing sweetness of pineapple-infused sauce.

NUTRITION

505kcal
Protein
50.9g
Fat
10.5g
Carbs
52.9g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (170 g)

20 g Panko Breadcrumbs

2 Egg Whites (66 g)

1 cup chopped Broccoli (156 g)

1 medium Red Bell Pepper (119 g)

0.5 cup Pineapple Chunks (82 g)

1 tbsp Rice Vinegar (15 g)

1 tbsp Low Sodium Soy Sauce (10 g)

1 tsp Honey (7 g)

1 tbsp Tomato Paste (16 g)

1 tsp Olive Oil (5 g)

PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Using a shallow dish, lightly beat the egg whites. In a separate dish, place the panko breadcrumbs.

  • 3

    Dip the chicken breast into the egg whites, ensuring an even coating, then dredge it in the panko breadcrumbs.

  • 4

    Heat a non-stick skillet over medium heat and lightly spray or wipe with a little olive oil. Sear the chicken for about 2 minutes on each side until the coating is crispy and golden.

  • 5

    While the chicken is searing, toss the chopped broccoli and sliced red bell pepper in olive oil, salt, and pepper. Spread them on a baking sheet and roast in the oven for 12-15 minutes or until tender and slightly charred.

  • 6

    In a small saucepan over medium heat, combine pineapple chunks, rice vinegar, soy sauce, honey, and tomato paste. Bring to a simmer and let the sauce reduce slightly for 3-4 minutes.

  • 7

    Once the chicken is done searing, drizzle the sweet and sour sauce over the chicken or lightly coat in the pan.

  • 8

    Serve the crispy sweet and sour chicken alongside the roasted vegetables, and drizzle any extra sauce over the top.