Crispy Baked Sweet and Sour Chicken with Roasted Bell Peppers and Pineapple

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 and Pineapple

YOUR SOLIN GENERATED RECIPE

Crispy Baked Sweet and Sour Chicken with Roasted Bell Peppers and Pineapple

Enjoy a vibrant twist on a classic with succulent chicken breast crispy baked in a light panko coating and paired with roasted red bell peppers and tangy pineapple. This dish balances sweet and sour flavors perfectly, creating a satisfying, flavorful meal ideal for dinner.

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NUTRITION

420kcal
Protein
43.5g
Fat
9.9g
Carbs
38.1g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 large Egg

2 Tbsp Panko Breadcrumbs

1 medium Red Bell Pepper

1/2 cup Pineapple Chunks

2 Tbsp Sweet and Sour Sauce

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Trim and pat dry the chicken breast, then lightly pound it to an even thickness if desired.

  • 3

    Beat the egg in a shallow bowl. In another bowl, place the panko breadcrumbs.

  • 4

    Dip each chicken piece in the egg, then coat evenly in the panko breadcrumbs.

  • 5

    Place the coated chicken on a baking tray lined with parchment paper.

  • 6

    Roast in the oven for about 20-25 minutes, flipping halfway through, until the chicken reaches an internal temperature of 165°F and the coating is crispy.

  • 7

    While the chicken bakes, slice the red bell pepper into strips and roast in the oven or on a grill pan until slightly charred and softened.

  • 8

    In a small saucepan, warm the sweet and sour sauce and add the pineapple chunks. Let it simmer for a few minutes to blend the flavors.

  • 9

    Plate the crispy baked chicken alongside the roasted red bell peppers, and drizzle the warm pineapple sweet and sour mixture over the top. Serve immediately.

Crispy Baked Sweet and Sour Chicken with Roasted Bell Peppers and Pineapple

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 and Pineapple

YOUR SOLIN GENERATED RECIPE

Crispy Baked Sweet and Sour Chicken with Roasted Bell Peppers and Pineapple

Enjoy a vibrant twist on a classic with succulent chicken breast crispy baked in a light panko coating and paired with roasted red bell peppers and tangy pineapple. This dish balances sweet and sour flavors perfectly, creating a satisfying, flavorful meal ideal for dinner.

NUTRITION

420kcal
Protein
43.5g
Fat
9.9g
Carbs
38.1g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 large Egg

2 Tbsp Panko Breadcrumbs

1 medium Red Bell Pepper

1/2 cup Pineapple Chunks

2 Tbsp Sweet and Sour Sauce

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Trim and pat dry the chicken breast, then lightly pound it to an even thickness if desired.

  • 3

    Beat the egg in a shallow bowl. In another bowl, place the panko breadcrumbs.

  • 4

    Dip each chicken piece in the egg, then coat evenly in the panko breadcrumbs.

  • 5

    Place the coated chicken on a baking tray lined with parchment paper.

  • 6

    Roast in the oven for about 20-25 minutes, flipping halfway through, until the chicken reaches an internal temperature of 165°F and the coating is crispy.

  • 7

    While the chicken bakes, slice the red bell pepper into strips and roast in the oven or on a grill pan until slightly charred and softened.

  • 8

    In a small saucepan, warm the sweet and sour sauce and add the pineapple chunks. Let it simmer for a few minutes to blend the flavors.

  • 9

    Plate the crispy baked chicken alongside the roasted red bell peppers, and drizzle the warm pineapple sweet and sour mixture over the top. Serve immediately.