Crispy Sweet and Sour Chicken with Roasted Vegetables

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

Crispy Sweet and Sour Chicken with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Sweet and Sour Chicken with Roasted Vegetables

Enjoy a vibrant twist on classic sweet and sour chicken paired with perfectly roasted vegetables. Tender, crispy chicken pieces are lightly coated and tossed in a tangy, fruity sauce, then served alongside caramelized broccoli and carrots for a satisfying, balanced meal.

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NUTRITION

415kcal
Protein
43g
Fat
9.0g
Carbs
38.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 tbsp Cornstarch

1 large Egg White

1 tsp Vegetable Oil

½ cup Pineapple Chunks

½ medium Red Bell Pepper

¼ medium Red Onion

1 tbsp Low-Sodium Soy Sauce

1 tbsp Rice Vinegar

1 tsp Brown Sugar

1 clove Garlic

1 tsp Fresh Ginger

½ cup Broccoli

½ cup Carrots

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PREPARATION

  • 1

    Cut the chicken breast into bite-sized pieces. In a bowl, toss the chicken with cornstarch and the egg white until evenly coated.

  • 2

    Heat the vegetable oil in a non-stick skillet over medium-high heat. Fry the chicken pieces until golden and crispy, about 4-5 minutes per side. Remove from the pan and set aside.

  • 3

    In the same skillet, add minced garlic, grated ginger, chopped red onion, and sliced red bell pepper. Sauté for 2-3 minutes until the vegetables start to soften.

  • 4

    Add pineapple chunks, low-sodium soy sauce, rice vinegar, and brown sugar to the skillet. Stir well and let the sauce simmer for 2 minutes until slightly thickened.

  • 5

    Return the crispy chicken to the skillet, tossing to coat evenly with the sweet and sour sauce. Allow everything to heat through for another 2 minutes.

  • 6

    For the roasted vegetables, preheat your oven to 400°F. Toss broccoli and carrots with a light drizzle of oil, salt, and pepper. Spread them out on a baking sheet and roast for 15-20 minutes until tender and slightly caramelized.

  • 7

    Plate the sweet and sour chicken alongside the roasted vegetables. Enjoy your balanced, flavorful meal!

Crispy Sweet and Sour Chicken with Roasted Vegetables

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

Crispy Sweet and Sour Chicken with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Sweet and Sour Chicken with Roasted Vegetables

Enjoy a vibrant twist on classic sweet and sour chicken paired with perfectly roasted vegetables. Tender, crispy chicken pieces are lightly coated and tossed in a tangy, fruity sauce, then served alongside caramelized broccoli and carrots for a satisfying, balanced meal.

NUTRITION

415kcal
Protein
43g
Fat
9.0g
Carbs
38.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 tbsp Cornstarch

1 large Egg White

1 tsp Vegetable Oil

½ cup Pineapple Chunks

½ medium Red Bell Pepper

¼ medium Red Onion

1 tbsp Low-Sodium Soy Sauce

1 tbsp Rice Vinegar

1 tsp Brown Sugar

1 clove Garlic

1 tsp Fresh Ginger

½ cup Broccoli

½ cup Carrots

PREPARATION

  • 1

    Cut the chicken breast into bite-sized pieces. In a bowl, toss the chicken with cornstarch and the egg white until evenly coated.

  • 2

    Heat the vegetable oil in a non-stick skillet over medium-high heat. Fry the chicken pieces until golden and crispy, about 4-5 minutes per side. Remove from the pan and set aside.

  • 3

    In the same skillet, add minced garlic, grated ginger, chopped red onion, and sliced red bell pepper. Sauté for 2-3 minutes until the vegetables start to soften.

  • 4

    Add pineapple chunks, low-sodium soy sauce, rice vinegar, and brown sugar to the skillet. Stir well and let the sauce simmer for 2 minutes until slightly thickened.

  • 5

    Return the crispy chicken to the skillet, tossing to coat evenly with the sweet and sour sauce. Allow everything to heat through for another 2 minutes.

  • 6

    For the roasted vegetables, preheat your oven to 400°F. Toss broccoli and carrots with a light drizzle of oil, salt, and pepper. Spread them out on a baking sheet and roast for 15-20 minutes until tender and slightly caramelized.

  • 7

    Plate the sweet and sour chicken alongside the roasted vegetables. Enjoy your balanced, flavorful meal!