Baked Crispy Sweet and Sour Chicken

This is an example of a meal that Solin would create to include in your personalized meal plan.

Baked Crispy Sweet and Sour Chicken

YOUR SOLIN GENERATED RECIPE

Baked Crispy Sweet and Sour Chicken

A vibrant twist on a classic favorite, featuring tender, marinated chicken coated in a light, crispy almond flour crust and glazed with a tangy sweet and sour sauce. Each bite balances juicy protein with a burst of citrus and tropical accents, making it a delightful meal for any time of day.

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NUTRITION

647kcal
Protein
57.3g
Fat
24.5g
Carbs
51.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (~142g)

1/4 cup Almond Flour (~28g)

1 large Egg (~50g)

1/4 cup Orange Juice (~66g)

1/4 cup Pineapple Chunks (~82g)

1/2 medium Red Bell Pepper (~60g)

1 tbsp Cornstarch (~8g)

1 tsp Rice Vinegar (~5g)

1 tsp Honey (~7g)

2 cloves Garlic

1 tsp Fresh Ginger

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PREPARATION

  • 1

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

  • 2

    Cut the chicken breast into bite-sized pieces and season lightly with salt and pepper.

  • 3

    In a small bowl, whisk the egg. In another bowl, combine almond flour with a pinch of salt and pepper.

  • 4

    Dip each chicken piece in the beaten egg and then coat evenly with almond flour.

  • 5

    Place the coated chicken pieces on the prepared baking sheet in a single layer.

  • 6

    Bake for 18-20 minutes or until the chicken is cooked through and the coating is crispy.

  • 7

    Meanwhile, prepare the sweet and sour sauce by combining orange juice, pineapple chunks, red bell pepper slices, minced garlic, grated fresh ginger, rice vinegar, honey, and cornstarch in a small saucepan.

  • 8

    Bring the sauce to a gentle simmer over medium heat, stirring frequently, until it thickens slightly, about 3-5 minutes.

  • 9

    Once the chicken is baked, drizzle the sweet and sour sauce over the chicken pieces or serve it on the side for dipping.

  • 10

    Serve warm and enjoy this balanced, flavorful dish.

Baked Crispy Sweet and Sour Chicken

This is an example of a meal that Solin would create to include in your personalized meal plan.

Baked Crispy Sweet and Sour Chicken

YOUR SOLIN GENERATED RECIPE

Baked Crispy Sweet and Sour Chicken

A vibrant twist on a classic favorite, featuring tender, marinated chicken coated in a light, crispy almond flour crust and glazed with a tangy sweet and sour sauce. Each bite balances juicy protein with a burst of citrus and tropical accents, making it a delightful meal for any time of day.

NUTRITION

647kcal
Protein
57.3g
Fat
24.5g
Carbs
51.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (~142g)

1/4 cup Almond Flour (~28g)

1 large Egg (~50g)

1/4 cup Orange Juice (~66g)

1/4 cup Pineapple Chunks (~82g)

1/2 medium Red Bell Pepper (~60g)

1 tbsp Cornstarch (~8g)

1 tsp Rice Vinegar (~5g)

1 tsp Honey (~7g)

2 cloves Garlic

1 tsp Fresh Ginger

PREPARATION

  • 1

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

  • 2

    Cut the chicken breast into bite-sized pieces and season lightly with salt and pepper.

  • 3

    In a small bowl, whisk the egg. In another bowl, combine almond flour with a pinch of salt and pepper.

  • 4

    Dip each chicken piece in the beaten egg and then coat evenly with almond flour.

  • 5

    Place the coated chicken pieces on the prepared baking sheet in a single layer.

  • 6

    Bake for 18-20 minutes or until the chicken is cooked through and the coating is crispy.

  • 7

    Meanwhile, prepare the sweet and sour sauce by combining orange juice, pineapple chunks, red bell pepper slices, minced garlic, grated fresh ginger, rice vinegar, honey, and cornstarch in a small saucepan.

  • 8

    Bring the sauce to a gentle simmer over medium heat, stirring frequently, until it thickens slightly, about 3-5 minutes.

  • 9

    Once the chicken is baked, drizzle the sweet and sour sauce over the chicken pieces or serve it on the side for dipping.

  • 10

    Serve warm and enjoy this balanced, flavorful dish.