Crispy Baked Sweet and Sour Chicken with Roasted Bell Peppers and Pineapple

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 Bell Peppers and Pineapple

YOUR SOLIN GENERATED RECIPE

Crispy Baked Sweet and Sour Chicken with Roasted Bell Peppers and Pineapple

Enjoy a vibrant dish featuring lightly breaded chicken breast baked to a golden crisp, paired with smoky roasted bell peppers and sweet pineapple chunks, all tossed in a tangy, homemade sweet and sour sauce. The combination of smoky, tangy, and sweet flavors creates an exciting, well-balanced meal that's satisfying and nutritious.

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NUTRITION

360kcal
Protein
36.7g
Fat
8.8g
Carbs
32g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

2 tbsp Almond Flour

1 cup sliced Red Bell Pepper

1/2 cup Pineapple Chunks

2 tbsp Pineapple Juice

1 tsp Rice Vinegar

1 tsp Low-Sugar Ketchup

1 tsp Cornstarch

1 clove Garlic (minced)

Cooking Spray

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.

  • 2

    In a small bowl, combine almond flour with a pinch of salt and pepper. Lightly coat the chicken breast with the almond flour mixture.

  • 3

    Place the coated chicken breast on the prepared baking sheet. Spray lightly with cooking spray.

  • 4

    Bake the chicken for about 18-20 minutes, or until the internal temperature reaches 165°F (74°C).

  • 5

    While the chicken bakes, prepare the sauce. In a small saucepan over medium heat, combine pineapple juice, rice vinegar, low-sugar ketchup, cornstarch, and minced garlic. Stir continuously until the sauce thickens, about 3-4 minutes.

  • 6

    Arrange sliced red bell peppers on another baking sheet, drizzle with a light spray of cooking spray, and roast in the oven for about 10-12 minutes until slightly charred and tender.

  • 7

    Once the chicken is cooked, slice it and toss with the roasted bell peppers and pineapple chunks. Drizzle the warm sweet and sour sauce over the top.

  • 8

    Serve immediately and enjoy the harmonious blend of crispy chicken, sweet pineapple, and tender roasted peppers.

Crispy Baked Sweet and Sour Chicken with Roasted Bell Peppers and Pineapple

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 Bell Peppers and Pineapple

YOUR SOLIN GENERATED RECIPE

Crispy Baked Sweet and Sour Chicken with Roasted Bell Peppers and Pineapple

Enjoy a vibrant dish featuring lightly breaded chicken breast baked to a golden crisp, paired with smoky roasted bell peppers and sweet pineapple chunks, all tossed in a tangy, homemade sweet and sour sauce. The combination of smoky, tangy, and sweet flavors creates an exciting, well-balanced meal that's satisfying and nutritious.

NUTRITION

360kcal
Protein
36.7g
Fat
8.8g
Carbs
32g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

2 tbsp Almond Flour

1 cup sliced Red Bell Pepper

1/2 cup Pineapple Chunks

2 tbsp Pineapple Juice

1 tsp Rice Vinegar

1 tsp Low-Sugar Ketchup

1 tsp Cornstarch

1 clove Garlic (minced)

Cooking Spray

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.

  • 2

    In a small bowl, combine almond flour with a pinch of salt and pepper. Lightly coat the chicken breast with the almond flour mixture.

  • 3

    Place the coated chicken breast on the prepared baking sheet. Spray lightly with cooking spray.

  • 4

    Bake the chicken for about 18-20 minutes, or until the internal temperature reaches 165°F (74°C).

  • 5

    While the chicken bakes, prepare the sauce. In a small saucepan over medium heat, combine pineapple juice, rice vinegar, low-sugar ketchup, cornstarch, and minced garlic. Stir continuously until the sauce thickens, about 3-4 minutes.

  • 6

    Arrange sliced red bell peppers on another baking sheet, drizzle with a light spray of cooking spray, and roast in the oven for about 10-12 minutes until slightly charred and tender.

  • 7

    Once the chicken is cooked, slice it and toss with the roasted bell peppers and pineapple chunks. Drizzle the warm sweet and sour sauce over the top.

  • 8

    Serve immediately and enjoy the harmonious blend of crispy chicken, sweet pineapple, and tender roasted peppers.