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, flavor-packed dish featuring golden baked chicken coated in a crunchy almond flour crust, drizzled with a tangy-sweet sauce made with pineapple and a touch of honey, paired with a medley of roasted seasonal vegetables. This meal delivers a satisfying crunch and a perfect balance of sweet and savory notes, ideal for a wholesome dinner.

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NUTRITION

498kcal
Protein
48.5g
Fat
20.7g
Carbs
40.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/4 cup Almond Flour

1 large Egg White

1 cup Mixed Roasted Vegetables

1/4 cup Pineapple Chunks

1 tbsp Rice Vinegar

1 tsp Honey

1 tsp Low Sodium Soy Sauce

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PREPARATION

  • 1

    Preheat your oven to 425°F. Line a baking sheet with parchment paper.

  • 2

    In a shallow bowl, mix the almond flour with a pinch of salt and pepper. In a separate bowl, lightly whisk the egg white.

  • 3

    Dip the chicken breast in the egg white, ensuring it is well-coated, then dredge it in the almond flour mixture, pressing lightly to adhere.

  • 4

    Place the coated chicken on the prepared baking sheet and bake for 20-25 minutes until the chicken is cooked through and the coating is crispy. Turn the chicken halfway for even crispiness.

  • 5

    While the chicken bakes, prepare the sweet and sour sauce by combining the pineapple chunks, rice vinegar, honey, and soy sauce in a small saucepan. Heat gently for 3-4 minutes until slightly thickened.

  • 6

    In another pan, toss the mixed vegetables with a little olive oil, salt, and pepper, then roast them in the oven or on a stovetop until tender and slightly charred, about 15 minutes.

  • 7

    Once the chicken is done, drizzle it with the warm sweet and sour sauce and serve alongside the 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

Enjoy a vibrant, flavor-packed dish featuring golden baked chicken coated in a crunchy almond flour crust, drizzled with a tangy-sweet sauce made with pineapple and a touch of honey, paired with a medley of roasted seasonal vegetables. This meal delivers a satisfying crunch and a perfect balance of sweet and savory notes, ideal for a wholesome dinner.

NUTRITION

498kcal
Protein
48.5g
Fat
20.7g
Carbs
40.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/4 cup Almond Flour

1 large Egg White

1 cup Mixed Roasted Vegetables

1/4 cup Pineapple Chunks

1 tbsp Rice Vinegar

1 tsp Honey

1 tsp Low Sodium Soy Sauce

PREPARATION

  • 1

    Preheat your oven to 425°F. Line a baking sheet with parchment paper.

  • 2

    In a shallow bowl, mix the almond flour with a pinch of salt and pepper. In a separate bowl, lightly whisk the egg white.

  • 3

    Dip the chicken breast in the egg white, ensuring it is well-coated, then dredge it in the almond flour mixture, pressing lightly to adhere.

  • 4

    Place the coated chicken on the prepared baking sheet and bake for 20-25 minutes until the chicken is cooked through and the coating is crispy. Turn the chicken halfway for even crispiness.

  • 5

    While the chicken bakes, prepare the sweet and sour sauce by combining the pineapple chunks, rice vinegar, honey, and soy sauce in a small saucepan. Heat gently for 3-4 minutes until slightly thickened.

  • 6

    In another pan, toss the mixed vegetables with a little olive oil, salt, and pepper, then roast them in the oven or on a stovetop until tender and slightly charred, about 15 minutes.

  • 7

    Once the chicken is done, drizzle it with the warm sweet and sour sauce and serve alongside the roasted vegetables.