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

Savor the perfect balance of tangy sweet and sour flavors paired with a delightfully crispy chicken, all baked to perfection and served with vibrant roasted bell peppers. This dish delivers a textural contrast and a burst of flavor, making it a satisfying meal any time of the day.

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NUTRITION

418kcal
Protein
45.9g
Fat
10.9g
Carbs
33.1g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 medium Red Bell Pepper

1/4 cup Panko Breadcrumbs

1/4 cup Pineapple Juice

1 tsp Cornstarch

1 tsp Olive Oil

Salt and Pepper to taste

1 tsp Rice Vinegar

1 tsp Sweetener (optional)

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Slice the red bell pepper into strips and toss with half the olive oil, salt, and pepper. Spread them on a baking sheet and roast for 15-20 minutes until slightly charred and tender.

  • 3

    In a small bowl, whisk together the pineapple juice, rice vinegar, sweetener, and cornstarch until smooth to form your sweet and sour sauce.

  • 4

    Lightly season the chicken breast with salt and pepper. Dredge each piece in panko breadcrumbs until evenly coated.

  • 5

    Place the breaded chicken on a lightly greased baking tray. Drizzle with the remaining olive oil.

  • 6

    Bake the chicken in the preheated oven for about 20-25 minutes, or until the internal temperature reaches 165°F and the coating is crispy.

  • 7

    Remove the chicken from the oven and drizzle with the sweet and sour sauce while still warm, letting the sauce set slightly.

  • 8

    Plate the crispy chicken alongside the roasted bell pepper strips and serve immediately.

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

Savor the perfect balance of tangy sweet and sour flavors paired with a delightfully crispy chicken, all baked to perfection and served with vibrant roasted bell peppers. This dish delivers a textural contrast and a burst of flavor, making it a satisfying meal any time of the day.

NUTRITION

418kcal
Protein
45.9g
Fat
10.9g
Carbs
33.1g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 medium Red Bell Pepper

1/4 cup Panko Breadcrumbs

1/4 cup Pineapple Juice

1 tsp Cornstarch

1 tsp Olive Oil

Salt and Pepper to taste

1 tsp Rice Vinegar

1 tsp Sweetener (optional)

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Slice the red bell pepper into strips and toss with half the olive oil, salt, and pepper. Spread them on a baking sheet and roast for 15-20 minutes until slightly charred and tender.

  • 3

    In a small bowl, whisk together the pineapple juice, rice vinegar, sweetener, and cornstarch until smooth to form your sweet and sour sauce.

  • 4

    Lightly season the chicken breast with salt and pepper. Dredge each piece in panko breadcrumbs until evenly coated.

  • 5

    Place the breaded chicken on a lightly greased baking tray. Drizzle with the remaining olive oil.

  • 6

    Bake the chicken in the preheated oven for about 20-25 minutes, or until the internal temperature reaches 165°F and the coating is crispy.

  • 7

    Remove the chicken from the oven and drizzle with the sweet and sour sauce while still warm, letting the sauce set slightly.

  • 8

    Plate the crispy chicken alongside the roasted bell pepper strips and serve immediately.