Crispy Baked Sweet and Sour Chicken with Roasted Bell Peppers

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

YOUR SOLIN GENERATED RECIPE

Crispy Baked Sweet and Sour Chicken with Roasted Bell Peppers

Enjoy a vibrant and satisfying plate of crispy baked chicken infused with a tangy sweet and sour glaze, perfectly paired with roasted red and yellow bell peppers. This dish delivers a delightful balance of savory and slightly sweet flavors, with a crunchy exterior and tender interior, making it a wholesome option for any meal.

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NUTRITION

470kcal
Protein
39.3g
Fat
22.1g
Carbs
30g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (~140g)

1/4 cup Almond Flour (~28g)

2 tbsp Low-Sugar Sweet and Sour Sauce (~30g)

1 medium Red Bell Pepper (~150g)

1 medium Yellow Bell Pepper (~150g)

1 tsp Olive Oil (~4.5g)

1 tsp Garlic Powder (~2.8g)

1 pinch Salt

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

  • 2

    In a small bowl, mix the almond flour, garlic powder, and a pinch of salt.

  • 3

    Pat the chicken breast dry. Brush lightly with olive oil, then coat evenly with the almond flour mixture.

  • 4

    Place the coated chicken on one side of the baking sheet. Drizzle 1 tablespoon of the low-sugar sweet and sour sauce over the chicken.

  • 5

    Cut the red and yellow bell peppers into strips and toss lightly with a drizzle of olive oil and an extra pinch of salt.

  • 6

    Arrange the bell peppers on the baking sheet next to the chicken. Drizzle the remaining tablespoon of sauce over the bell peppers.

  • 7

    Bake in the preheated oven for 20-25 minutes, or until the chicken is cooked through and the almond flour coating is crispy. The bell peppers should be tender and slightly charred on the edges.

  • 8

    Remove from the oven, let rest for a couple of minutes, then serve your crispy baked sweet and sour chicken with roasted bell peppers.

Crispy Baked Sweet and Sour Chicken with Roasted Bell Peppers

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

YOUR SOLIN GENERATED RECIPE

Crispy Baked Sweet and Sour Chicken with Roasted Bell Peppers

Enjoy a vibrant and satisfying plate of crispy baked chicken infused with a tangy sweet and sour glaze, perfectly paired with roasted red and yellow bell peppers. This dish delivers a delightful balance of savory and slightly sweet flavors, with a crunchy exterior and tender interior, making it a wholesome option for any meal.

NUTRITION

470kcal
Protein
39.3g
Fat
22.1g
Carbs
30g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (~140g)

1/4 cup Almond Flour (~28g)

2 tbsp Low-Sugar Sweet and Sour Sauce (~30g)

1 medium Red Bell Pepper (~150g)

1 medium Yellow Bell Pepper (~150g)

1 tsp Olive Oil (~4.5g)

1 tsp Garlic Powder (~2.8g)

1 pinch Salt

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

  • 2

    In a small bowl, mix the almond flour, garlic powder, and a pinch of salt.

  • 3

    Pat the chicken breast dry. Brush lightly with olive oil, then coat evenly with the almond flour mixture.

  • 4

    Place the coated chicken on one side of the baking sheet. Drizzle 1 tablespoon of the low-sugar sweet and sour sauce over the chicken.

  • 5

    Cut the red and yellow bell peppers into strips and toss lightly with a drizzle of olive oil and an extra pinch of salt.

  • 6

    Arrange the bell peppers on the baking sheet next to the chicken. Drizzle the remaining tablespoon of sauce over the bell peppers.

  • 7

    Bake in the preheated oven for 20-25 minutes, or until the chicken is cooked through and the almond flour coating is crispy. The bell peppers should be tender and slightly charred on the edges.

  • 8

    Remove from the oven, let rest for a couple of minutes, then serve your crispy baked sweet and sour chicken with roasted bell peppers.