Crispy Baked Sweet and Sour Chicken

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Baked Sweet and Sour Chicken

YOUR SOLIN GENERATED RECIPE

Crispy Baked Sweet and Sour Chicken

Enjoy a vibrant twist on classic chicken with a crispy almond flour coating, enveloped in a tangy sweet and sour glaze accented with bell pepper and pineapple. This dish brings an enticing balance of savory and fruity notes with a satisfying crunch.

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NUTRITION

360kcal
Protein
35.5g
Fat
15.2g
Carbs
24.6g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1/4 cup Almond Flour

1 large Egg White

2 tablespoons Homemade Sweet and Sour Sauce

1/2 cup Red Bell Pepper, sliced

1/4 cup Pineapple Chunks

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PREPARATION

  • 1

    Preheat your oven to 425°F and line a baking tray with parchment paper.

  • 2

    Pat the chicken breast dry and season lightly with salt and pepper if desired.

  • 3

    In a shallow bowl, combine the almond flour. In a separate bowl, whisk the egg white until frothy.

  • 4

    Dip each chicken breast piece first in the egg white, then coat evenly with almond flour.

  • 5

    Place the coated chicken on the prepared baking tray and bake for 18-20 minutes, or until the internal temperature reaches 165°F and the coating turns crispy.

  • 6

    Meanwhile, in a small saucepan, warm the Homemade Sweet and Sour Sauce over low heat. Toss in the red bell pepper slices and pineapple chunks, allowing the flavors to meld for 3-4 minutes.

  • 7

    Once the chicken is baked, spoon a generous amount of the warm sweet and sour mixture over the top.

  • 8

    Serve immediately and enjoy your flavorful, crispy baked sweet and sour chicken.

Crispy Baked Sweet and Sour Chicken

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Baked Sweet and Sour Chicken

YOUR SOLIN GENERATED RECIPE

Crispy Baked Sweet and Sour Chicken

Enjoy a vibrant twist on classic chicken with a crispy almond flour coating, enveloped in a tangy sweet and sour glaze accented with bell pepper and pineapple. This dish brings an enticing balance of savory and fruity notes with a satisfying crunch.

NUTRITION

360kcal
Protein
35.5g
Fat
15.2g
Carbs
24.6g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1/4 cup Almond Flour

1 large Egg White

2 tablespoons Homemade Sweet and Sour Sauce

1/2 cup Red Bell Pepper, sliced

1/4 cup Pineapple Chunks

PREPARATION

  • 1

    Preheat your oven to 425°F and line a baking tray with parchment paper.

  • 2

    Pat the chicken breast dry and season lightly with salt and pepper if desired.

  • 3

    In a shallow bowl, combine the almond flour. In a separate bowl, whisk the egg white until frothy.

  • 4

    Dip each chicken breast piece first in the egg white, then coat evenly with almond flour.

  • 5

    Place the coated chicken on the prepared baking tray and bake for 18-20 minutes, or until the internal temperature reaches 165°F and the coating turns crispy.

  • 6

    Meanwhile, in a small saucepan, warm the Homemade Sweet and Sour Sauce over low heat. Toss in the red bell pepper slices and pineapple chunks, allowing the flavors to meld for 3-4 minutes.

  • 7

    Once the chicken is baked, spoon a generous amount of the warm sweet and sour mixture over the top.

  • 8

    Serve immediately and enjoy your flavorful, crispy baked sweet and sour chicken.