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 bright twist on a classic with tender chicken breast lightly coated in almond flour and egg, baked to a crisp finish. Paired with a tangy-sweet pineapple and bell pepper sauce, this dish offers a satisfying mix of textures and flavors that keep your meal light, balanced, and delicious.

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NUTRITION

401kcal
Protein
42.2g
Fat
15.9g
Carbs
24.8g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 large Egg

2 tbsp Almond Flour

1/2 cup Red Bell Pepper (diced)

1/2 cup Pineapple Chunks

1 tsp Low Sodium Soy Sauce

1 tsp Honey

1 tsp Apple Cider Vinegar

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PREPARATION

  • 1

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

  • 2

    Slice the chicken breast into bite-sized pieces to ensure even cooking.

  • 3

    In a bowl, whisk together the egg. In a separate shallow dish, spread out the almond flour.

  • 4

    Dip each chicken piece first into the beaten egg, then coat with almond flour, shaking off any excess.

  • 5

    Place the coated chicken pieces evenly on the prepared baking sheet and lightly spray with olive oil if desired.

  • 6

    Bake the chicken in the preheated oven for 15-18 minutes or until the chicken is golden and cooked through, flipping halfway.

  • 7

    Meanwhile, in a small saucepan, combine the pineapple chunks, diced red bell pepper, low sodium soy sauce, honey, and apple cider vinegar. Heat over medium-low heat and simmer for 5 minutes until the flavors meld and the sauce slightly thickens.

  • 8

    Once the chicken is done, transfer it to a serving bowl and drizzle the sweet and sour sauce over the top.

  • 9

    Garnish with extra pineapple or bell pepper pieces if desired, and serve immediately.

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 bright twist on a classic with tender chicken breast lightly coated in almond flour and egg, baked to a crisp finish. Paired with a tangy-sweet pineapple and bell pepper sauce, this dish offers a satisfying mix of textures and flavors that keep your meal light, balanced, and delicious.

NUTRITION

401kcal
Protein
42.2g
Fat
15.9g
Carbs
24.8g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 large Egg

2 tbsp Almond Flour

1/2 cup Red Bell Pepper (diced)

1/2 cup Pineapple Chunks

1 tsp Low Sodium Soy Sauce

1 tsp Honey

1 tsp Apple Cider Vinegar

PREPARATION

  • 1

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

  • 2

    Slice the chicken breast into bite-sized pieces to ensure even cooking.

  • 3

    In a bowl, whisk together the egg. In a separate shallow dish, spread out the almond flour.

  • 4

    Dip each chicken piece first into the beaten egg, then coat with almond flour, shaking off any excess.

  • 5

    Place the coated chicken pieces evenly on the prepared baking sheet and lightly spray with olive oil if desired.

  • 6

    Bake the chicken in the preheated oven for 15-18 minutes or until the chicken is golden and cooked through, flipping halfway.

  • 7

    Meanwhile, in a small saucepan, combine the pineapple chunks, diced red bell pepper, low sodium soy sauce, honey, and apple cider vinegar. Heat over medium-low heat and simmer for 5 minutes until the flavors meld and the sauce slightly thickens.

  • 8

    Once the chicken is done, transfer it to a serving bowl and drizzle the sweet and sour sauce over the top.

  • 9

    Garnish with extra pineapple or bell pepper pieces if desired, and serve immediately.