YOUR SOLIN GENERATED RECIPE
Crispy Baked Sweet and Sour Chicken with Roasted Vegetables
A vibrant, flavor-packed dinner featuring crispy baked chicken encrusted in a light panko coating, glazed with a tangy sweet and sour sauce, and served alongside a medley of perfectly roasted vegetables. The dish balances sweet notes from pineapple with a hint of vinegar, all while keeping the meal lean and nutritious.
INGREDIENTS
4 ounces Chicken Breast
1/4 cup Panko Breadcrumbs
1 large Egg White
1/4 cup Pineapple Juice
1 tsp Rice Vinegar
1 tsp Low-Sugar Sweetener
1/2 cup Red Bell Pepper
1/2 cup Zucchini
1/2 cup Broccoli
1 tsp Olive Oil
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper.
In a shallow bowl, whisk together the egg white. Place the panko breadcrumbs in another shallow bowl.
Dip the chicken breast first into the egg white, then coat evenly with the panko breadcrumbs. Place the breaded chicken on the baking sheet.
Bake the chicken in the preheated oven for 20-25 minutes until it is cooked through and crispy.
While the chicken bakes, prepare the sweet and sour glaze by combining pineapple juice, rice vinegar, and low-sugar sweetener in a small saucepan. Simmer on low heat for 5 minutes until slightly reduced.
In a separate bowl, toss the red bell peppers, zucchini, and broccoli with olive oil, salt, and pepper.
Spread the vegetables on another baking sheet and roast in the oven for 15-20 minutes until tender and lightly charred.
Once the chicken and vegetables are done, drizzle the sweet and sour glaze over the crispy chicken.
Plate the glazed chicken alongside a generous serving of roasted vegetables and serve immediately.