Crispy Sweet & 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 Sweet & Sour Chicken with Roasted Bell Peppers

YOUR SOLIN GENERATED RECIPE

Crispy Sweet & Sour Chicken with Roasted Bell Peppers

Enjoy a satisfying dish that features crispy, baked chicken coated in a light coconut flour crust, paired with vibrant roasted bell peppers and a tangy, homemade sweet and sour sauce. This dish delights with a balance of textures and flavors – the crunch of the chicken, the soft sweetness of the roasted peppers, and the zesty, fruity sauce that ties it all together.

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NUTRITION

365kcal
Protein
42.3g
Fat
5.7g
Carbs
36.3g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 tbsp Coconut Flour

1 large Egg White

1 medium Red Bell Pepper

1/4 cup Pineapple Juice

1 tsp Honey

1 tbsp Rice Vinegar

1 clove Garlic

1 tsp Fresh Ginger

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PREPARATION

  • 1

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

  • 2

    Slice the red bell pepper into strips, lightly drizzle with a splash of rice vinegar if desired, and place on one side of the baking sheet.

  • 3

    In a shallow bowl, combine the coconut flour. In another small bowl, whisk the egg white until slightly frothy.

  • 4

    Dip the chicken breast (flattened slightly if needed for even cooking) into the egg white, then coat evenly with the coconut flour.

  • 5

    Place the coated chicken breast on the baking sheet next to the bell peppers.

  • 6

    Roast in the oven for about 20-25 minutes until the chicken is cooked through and has a crispy exterior, tossing the bell peppers halfway through for even roasting.

  • 7

    While the chicken and peppers roast, prepare the sweet and sour sauce by combining the pineapple juice, honey, rice vinegar, minced garlic, and grated fresh ginger in a small saucepan. Simmer over low heat for 3-5 minutes until slightly thickened, stirring occasionally.

  • 8

    Once the chicken and peppers are roasted, slice the chicken and drizzle the sweet and sour sauce over the top. Serve immediately.

Crispy Sweet & 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 Sweet & Sour Chicken with Roasted Bell Peppers

YOUR SOLIN GENERATED RECIPE

Crispy Sweet & Sour Chicken with Roasted Bell Peppers

Enjoy a satisfying dish that features crispy, baked chicken coated in a light coconut flour crust, paired with vibrant roasted bell peppers and a tangy, homemade sweet and sour sauce. This dish delights with a balance of textures and flavors – the crunch of the chicken, the soft sweetness of the roasted peppers, and the zesty, fruity sauce that ties it all together.

NUTRITION

365kcal
Protein
42.3g
Fat
5.7g
Carbs
36.3g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 tbsp Coconut Flour

1 large Egg White

1 medium Red Bell Pepper

1/4 cup Pineapple Juice

1 tsp Honey

1 tbsp Rice Vinegar

1 clove Garlic

1 tsp Fresh Ginger

PREPARATION

  • 1

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

  • 2

    Slice the red bell pepper into strips, lightly drizzle with a splash of rice vinegar if desired, and place on one side of the baking sheet.

  • 3

    In a shallow bowl, combine the coconut flour. In another small bowl, whisk the egg white until slightly frothy.

  • 4

    Dip the chicken breast (flattened slightly if needed for even cooking) into the egg white, then coat evenly with the coconut flour.

  • 5

    Place the coated chicken breast on the baking sheet next to the bell peppers.

  • 6

    Roast in the oven for about 20-25 minutes until the chicken is cooked through and has a crispy exterior, tossing the bell peppers halfway through for even roasting.

  • 7

    While the chicken and peppers roast, prepare the sweet and sour sauce by combining the pineapple juice, honey, rice vinegar, minced garlic, and grated fresh ginger in a small saucepan. Simmer over low heat for 3-5 minutes until slightly thickened, stirring occasionally.

  • 8

    Once the chicken and peppers are roasted, slice the chicken and drizzle the sweet and sour sauce over the top. Serve immediately.