Baked Crispy 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.

Baked Crispy Sweet and Sour Chicken with Roasted Bell Peppers

YOUR SOLIN GENERATED RECIPE

Baked Crispy Sweet and Sour Chicken with Roasted Bell Peppers

Enjoy a flavorful twist on a classic favorite with tender, oven-baked chicken coated in a crispy panko layer, smothered in a tangy sweet and sour glaze, and served alongside perfectly roasted bell peppers. This dish balances tangy, sweet, and savory notes while keeping things light and nutritious.

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NUTRITION

381kcal
Protein
44.0g
Fat
8.6g
Carbs
31.7g

SERVINGS

1 serving

INGREDIENTS

200g Chicken Breast

1/4 cup Panko Bread Crumbs

1 medium Red Bell Pepper

1/4 cup Pineapple Juice

1 Tbsp Rice Vinegar

1 tsp Honey

1 clove Garlic

1 tsp Olive Oil

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easier cleanup.

  • 2

    In a shallow dish, season the chicken breast with salt and pepper. Dredge the chicken lightly in the panko bread crumbs, ensuring an even coating. For extra crispiness, lightly press the crumbs onto the chicken.

  • 3

    Place the breaded chicken breast on one side of the baking sheet.

  • 4

    Slice the red bell pepper into strips and toss them with olive oil, a pinch of salt, and pepper. Spread them out on the other side of the baking sheet.

  • 5

    In a small bowl, mix together pineapple juice, rice vinegar, honey, and a finely minced garlic clove. This will serve as your sweet and sour glaze.

  • 6

    Bake the chicken and bell peppers in the preheated oven for 20-25 minutes, turning the chicken halfway through. The chicken should be cooked through and the bell peppers tender and slightly charred at the edges.

  • 7

    During the last 5 minutes of baking, brush the sweet and sour glaze over the chicken for a sticky, flavorful finish.

  • 8

    Once done, remove from the oven and let the chicken rest for a couple of minutes before slicing. Serve with the roasted bell peppers on the side and enjoy!

Baked Crispy 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.

Baked Crispy Sweet and Sour Chicken with Roasted Bell Peppers

YOUR SOLIN GENERATED RECIPE

Baked Crispy Sweet and Sour Chicken with Roasted Bell Peppers

Enjoy a flavorful twist on a classic favorite with tender, oven-baked chicken coated in a crispy panko layer, smothered in a tangy sweet and sour glaze, and served alongside perfectly roasted bell peppers. This dish balances tangy, sweet, and savory notes while keeping things light and nutritious.

NUTRITION

381kcal
Protein
44.0g
Fat
8.6g
Carbs
31.7g

SERVINGS

1 serving

INGREDIENTS

200g Chicken Breast

1/4 cup Panko Bread Crumbs

1 medium Red Bell Pepper

1/4 cup Pineapple Juice

1 Tbsp Rice Vinegar

1 tsp Honey

1 clove Garlic

1 tsp Olive Oil

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easier cleanup.

  • 2

    In a shallow dish, season the chicken breast with salt and pepper. Dredge the chicken lightly in the panko bread crumbs, ensuring an even coating. For extra crispiness, lightly press the crumbs onto the chicken.

  • 3

    Place the breaded chicken breast on one side of the baking sheet.

  • 4

    Slice the red bell pepper into strips and toss them with olive oil, a pinch of salt, and pepper. Spread them out on the other side of the baking sheet.

  • 5

    In a small bowl, mix together pineapple juice, rice vinegar, honey, and a finely minced garlic clove. This will serve as your sweet and sour glaze.

  • 6

    Bake the chicken and bell peppers in the preheated oven for 20-25 minutes, turning the chicken halfway through. The chicken should be cooked through and the bell peppers tender and slightly charred at the edges.

  • 7

    During the last 5 minutes of baking, brush the sweet and sour glaze over the chicken for a sticky, flavorful finish.

  • 8

    Once done, remove from the oven and let the chicken rest for a couple of minutes before slicing. Serve with the roasted bell peppers on the side and enjoy!