YOUR SOLIN GENERATED RECIPE
Crispy Sweet and Sour Chicken with Roasted Vegetables
Savor the vibrant flavors of our Crispy Sweet and Sour Chicken paired with a medley of roasted vegetables. Tender chicken breast is lightly coated in a delicate almond flour and egg white mixture, baked to achieve a satisfying crisp, and then tossed in a tangy, homemade sweet and sour sauce. Complemented by a colorful array of roasted bell pepper, zucchini, carrot, and red onion, this dish delivers a perfect balance of savory and tangy notes with a hint of natural sweetness.
INGREDIENTS
5 ounces Chicken Breast
2 large Egg Whites
2 tablespoons Almond Flour
2 tablespoons Sweet and Sour Sauce
1 cup Mixed Roasted Vegetables
1.5 teaspoons Olive Oil
PREPARATION
Preheat the oven to 425°F.
Slice the chicken breast into uniform strips or bite-sized pieces for even cooking.
In a shallow bowl, whisk together the egg whites. In another shallow dish, spread the almond flour.
Dip the chicken pieces first in the egg whites, then lightly coat them with almond flour.
Place the coated chicken pieces on a baking sheet lined with parchment paper. Bake in the preheated oven for about 15-18 minutes or until the chicken is cooked through and lightly crisp.
While the chicken bakes, prepare the vegetables by cutting red bell pepper, zucchini, carrot, and red onion into bite-sized pieces. Toss them with olive oil, salt, and pepper.
Spread the vegetables on another baking sheet and roast in the oven for about 15 minutes until tender and slightly caramelized.
Once both the chicken and vegetables are ready, warm the sweet and sour sauce in a small saucepan over low heat for 1-2 minutes.
Combine the crispy chicken with the roasted vegetables in a serving bowl and drizzle the warm sweet and sour sauce over the top before serving.