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 delightful balance of tangy sweet and sour flavors paired with crispy baked chicken. The chicken is lightly breaded with a mixture of whole wheat flour, egg, and panko breadcrumbs, providing a satisfying crunch without deep frying. Complemented by roasted red bell peppers and a homemade sweet and sour drizzle, this dish delivers a vibrant, healthy meal perfect for a balanced dinner.

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NUTRITION

560kcal
Protein
49.2g
Fat
12g
Carbs
63.3g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 medium Red Bell Pepper

1/4 cup Whole Wheat Flour

1 large Egg

1/3 cup Panko Bread Crumbs

2 tbsp Pineapple Juice

1 tsp Honey

1 tsp Rice Vinegar

Olive Oil Cooking Spray

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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 and lightly toss with a dash of olive oil. Spread the strips on one side of the baking sheet.

  • 3

    In a shallow bowl, place the whole wheat flour. In a second bowl, beat the egg. In a third bowl, add the panko bread crumbs with a sprinkle of salt and pepper if desired.

  • 4

    Pat the chicken breast dry. Dredge each piece first in the flour, then dip into the beaten egg, and finally coat evenly with the panko breadcrumbs.

  • 5

    Place the breaded chicken breast on the baking sheet beside the bell peppers. Lightly spray the chicken with olive oil cooking spray.

  • 6

    Bake in the oven for about 20-25 minutes or until the chicken is cooked through and the coating is crispy, turning once halfway through for even crisping.

  • 7

    While the chicken bakes, combine pineapple juice, honey, and rice vinegar in a small saucepan. Simmer on low heat for 3-4 minutes until slightly thickened, stirring occasionally.

  • 8

    Once done, remove the chicken and roasted bell peppers from the oven. Drizzle the warm sweet and sour sauce over the chicken or serve it on the side.

  • 9

    Plate the crispy chicken alongside the roasted bell peppers and enjoy your flavorful, balanced meal.

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 delightful balance of tangy sweet and sour flavors paired with crispy baked chicken. The chicken is lightly breaded with a mixture of whole wheat flour, egg, and panko breadcrumbs, providing a satisfying crunch without deep frying. Complemented by roasted red bell peppers and a homemade sweet and sour drizzle, this dish delivers a vibrant, healthy meal perfect for a balanced dinner.

NUTRITION

560kcal
Protein
49.2g
Fat
12g
Carbs
63.3g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 medium Red Bell Pepper

1/4 cup Whole Wheat Flour

1 large Egg

1/3 cup Panko Bread Crumbs

2 tbsp Pineapple Juice

1 tsp Honey

1 tsp Rice Vinegar

Olive Oil Cooking Spray

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 and lightly toss with a dash of olive oil. Spread the strips on one side of the baking sheet.

  • 3

    In a shallow bowl, place the whole wheat flour. In a second bowl, beat the egg. In a third bowl, add the panko bread crumbs with a sprinkle of salt and pepper if desired.

  • 4

    Pat the chicken breast dry. Dredge each piece first in the flour, then dip into the beaten egg, and finally coat evenly with the panko breadcrumbs.

  • 5

    Place the breaded chicken breast on the baking sheet beside the bell peppers. Lightly spray the chicken with olive oil cooking spray.

  • 6

    Bake in the oven for about 20-25 minutes or until the chicken is cooked through and the coating is crispy, turning once halfway through for even crisping.

  • 7

    While the chicken bakes, combine pineapple juice, honey, and rice vinegar in a small saucepan. Simmer on low heat for 3-4 minutes until slightly thickened, stirring occasionally.

  • 8

    Once done, remove the chicken and roasted bell peppers from the oven. Drizzle the warm sweet and sour sauce over the chicken or serve it on the side.

  • 9

    Plate the crispy chicken alongside the roasted bell peppers and enjoy your flavorful, balanced meal.