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 lighter twist on sweet and sour chicken with a crispy baked coating. Tender chicken breast is lightly dusted in cornstarch for a crisp exterior and then baked to perfection. The tangy, sweet sauce featuring pineapple chunks, red bell pepper, and a blend of soy, honey, and vinegar perfectly complements the savory chicken without overwhelming your calorie goals.

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NUTRITION

340kcal
Protein
36.7g
Fat
8.5g
Carbs
26.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (~170g)

1 tbsp Cornstarch (~8g)

1/2 cup Pineapple Chunks (~82g)

1/2 cup Sliced Red Bell Pepper (~46g)

1 tbsp Low-Sodium Soy Sauce (~16g)

1 tsp Honey (~7g)

1 tbsp White Vinegar (~15g)

1 tsp Sesame Oil (~5g)

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PREPARATION

  • 1

    Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.

  • 2

    Cut the chicken breast into bite-sized pieces and pat dry with paper towels.

  • 3

    In a bowl, toss the chicken pieces with cornstarch until they are evenly coated.

  • 4

    Place the coated chicken pieces on the prepared baking sheet and bake for 18-20 minutes until lightly crispy and cooked through.

  • 5

    While the chicken bakes, prepare the sweet and sour sauce by mixing together pineapple chunks, red bell pepper slices, low-sodium soy sauce, honey, white vinegar, and sesame oil in a small saucepan.

  • 6

    Heat the sauce over medium heat for 3-4 minutes, stirring frequently until slightly thickened.

  • 7

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

  • 8

    Toss gently to coat evenly 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 lighter twist on sweet and sour chicken with a crispy baked coating. Tender chicken breast is lightly dusted in cornstarch for a crisp exterior and then baked to perfection. The tangy, sweet sauce featuring pineapple chunks, red bell pepper, and a blend of soy, honey, and vinegar perfectly complements the savory chicken without overwhelming your calorie goals.

NUTRITION

340kcal
Protein
36.7g
Fat
8.5g
Carbs
26.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (~170g)

1 tbsp Cornstarch (~8g)

1/2 cup Pineapple Chunks (~82g)

1/2 cup Sliced Red Bell Pepper (~46g)

1 tbsp Low-Sodium Soy Sauce (~16g)

1 tsp Honey (~7g)

1 tbsp White Vinegar (~15g)

1 tsp Sesame Oil (~5g)

PREPARATION

  • 1

    Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.

  • 2

    Cut the chicken breast into bite-sized pieces and pat dry with paper towels.

  • 3

    In a bowl, toss the chicken pieces with cornstarch until they are evenly coated.

  • 4

    Place the coated chicken pieces on the prepared baking sheet and bake for 18-20 minutes until lightly crispy and cooked through.

  • 5

    While the chicken bakes, prepare the sweet and sour sauce by mixing together pineapple chunks, red bell pepper slices, low-sodium soy sauce, honey, white vinegar, and sesame oil in a small saucepan.

  • 6

    Heat the sauce over medium heat for 3-4 minutes, stirring frequently until slightly thickened.

  • 7

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

  • 8

    Toss gently to coat evenly and serve immediately.