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 vibrant twist on a classic dish featuring lightly breaded, crispy baked chicken tossed in a tangy sweet and sour glaze, perfectly paired with roasted bell peppers that add a burst of color and natural sweetness. This dish offers a playful balance of flavors with a comforting crunch and a hint of zesty goodness.

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NUTRITION

377kcal
Protein
37g
Fat
9.3g
Carbs
36.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (170g)

1 cup sliced Red Bell Pepper (92g)

1 cup sliced Yellow Bell Pepper (92g)

1 tbsp Cornstarch (8g)

1 tbsp Low-Sugar Ketchup (17g)

1 tsp Honey (7g)

1 tsp Apple Cider Vinegar (5g)

1 pinch Ginger Powder (0.5g)

1 tsp Olive Oil Spray (4.5g)

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Slice the red and yellow bell peppers into strips, toss with a light spray of olive oil, and spread them evenly on a baking sheet. Roast in the oven for about 15 minutes until tender and slightly caramelized.

  • 3

    While the peppers are roasting, prepare the chicken by patting it dry. In a small bowl, combine the cornstarch with a pinch of salt and pepper. Coat the chicken breast evenly in the cornstarch mixture.

  • 4

    Place the coated chicken on a lined baking tray and lightly spray with olive oil. Bake the chicken in the oven for about 20-25 minutes, or until the internal temperature reaches 165°F, turning halfway through for even crispiness.

  • 5

    In a separate small bowl, mix together the low-sugar ketchup, honey, apple cider vinegar, and ginger powder to form the sweet and sour sauce.

  • 6

    Once the chicken is cooked, slice it into strips and toss gently with the sweet and sour sauce.

  • 7

    Plate the sliced chicken on top of the roasted bell peppers and serve immediately for a satisfying 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 vibrant twist on a classic dish featuring lightly breaded, crispy baked chicken tossed in a tangy sweet and sour glaze, perfectly paired with roasted bell peppers that add a burst of color and natural sweetness. This dish offers a playful balance of flavors with a comforting crunch and a hint of zesty goodness.

NUTRITION

377kcal
Protein
37g
Fat
9.3g
Carbs
36.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (170g)

1 cup sliced Red Bell Pepper (92g)

1 cup sliced Yellow Bell Pepper (92g)

1 tbsp Cornstarch (8g)

1 tbsp Low-Sugar Ketchup (17g)

1 tsp Honey (7g)

1 tsp Apple Cider Vinegar (5g)

1 pinch Ginger Powder (0.5g)

1 tsp Olive Oil Spray (4.5g)

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Slice the red and yellow bell peppers into strips, toss with a light spray of olive oil, and spread them evenly on a baking sheet. Roast in the oven for about 15 minutes until tender and slightly caramelized.

  • 3

    While the peppers are roasting, prepare the chicken by patting it dry. In a small bowl, combine the cornstarch with a pinch of salt and pepper. Coat the chicken breast evenly in the cornstarch mixture.

  • 4

    Place the coated chicken on a lined baking tray and lightly spray with olive oil. Bake the chicken in the oven for about 20-25 minutes, or until the internal temperature reaches 165°F, turning halfway through for even crispiness.

  • 5

    In a separate small bowl, mix together the low-sugar ketchup, honey, apple cider vinegar, and ginger powder to form the sweet and sour sauce.

  • 6

    Once the chicken is cooked, slice it into strips and toss gently with the sweet and sour sauce.

  • 7

    Plate the sliced chicken on top of the roasted bell peppers and serve immediately for a satisfying meal.