Crispy Sweet and Sour Chicken with Roasted Vegetables

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

Crispy Sweet and Sour Chicken with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Sweet and Sour Chicken with Roasted Vegetables

Enjoy a vibrant twist on a classic takeout favorite with lightly crispy chicken tossed in a tangy sweet and sour glaze, paired with an assortment of roasted vegetables bursting with natural sweetness. This balanced dish offers a satisfying crunch, zesty sauce, and a medley of roasted flavors, making it a nutritious choice for a comforting dinner.

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NUTRITION

381kcal
Protein
41.8g
Fat
9.1g
Carbs
36.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

2 tbsp Cornstarch

1 tsp Olive Oil

1/3 cup Sweet and Sour Sauce

1/2 cup Red Bell Pepper, chopped

1/2 cup Zucchini, chopped

1/4 medium Red Onion, sliced

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PREPARATION

  • 1

    Preheat the oven to 425°F for roasting the vegetables.

  • 2

    Cut the chicken breast into bite-sized pieces. Toss the chicken pieces in cornstarch until evenly coated.

  • 3

    Heat olive oil in a non-stick skillet over medium-high heat. Fry the chicken pieces until they are crispy and golden on all sides, about 5-7 minutes. Remove and set aside.

  • 4

    In a small saucepan, warm the sweet and sour sauce over low heat. Once heated, pour the sauce over the crispy chicken, stirring to coat evenly.

  • 5

    Meanwhile, place the red bell pepper, zucchini, and red onion on a baking sheet. Lightly drizzle with olive oil, season with salt and pepper, and roast in the preheated oven for about 10-12 minutes until the vegetables are tender and slightly caramelized.

  • 6

    Plate a serving of roasted vegetables and top with the sweet and sour chicken. Serve immediately and enjoy your balanced meal.

Crispy Sweet and Sour Chicken with Roasted Vegetables

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

Crispy Sweet and Sour Chicken with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Sweet and Sour Chicken with Roasted Vegetables

Enjoy a vibrant twist on a classic takeout favorite with lightly crispy chicken tossed in a tangy sweet and sour glaze, paired with an assortment of roasted vegetables bursting with natural sweetness. This balanced dish offers a satisfying crunch, zesty sauce, and a medley of roasted flavors, making it a nutritious choice for a comforting dinner.

NUTRITION

381kcal
Protein
41.8g
Fat
9.1g
Carbs
36.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

2 tbsp Cornstarch

1 tsp Olive Oil

1/3 cup Sweet and Sour Sauce

1/2 cup Red Bell Pepper, chopped

1/2 cup Zucchini, chopped

1/4 medium Red Onion, sliced

PREPARATION

  • 1

    Preheat the oven to 425°F for roasting the vegetables.

  • 2

    Cut the chicken breast into bite-sized pieces. Toss the chicken pieces in cornstarch until evenly coated.

  • 3

    Heat olive oil in a non-stick skillet over medium-high heat. Fry the chicken pieces until they are crispy and golden on all sides, about 5-7 minutes. Remove and set aside.

  • 4

    In a small saucepan, warm the sweet and sour sauce over low heat. Once heated, pour the sauce over the crispy chicken, stirring to coat evenly.

  • 5

    Meanwhile, place the red bell pepper, zucchini, and red onion on a baking sheet. Lightly drizzle with olive oil, season with salt and pepper, and roast in the preheated oven for about 10-12 minutes until the vegetables are tender and slightly caramelized.

  • 6

    Plate a serving of roasted vegetables and top with the sweet and sour chicken. Serve immediately and enjoy your balanced meal.