Name: Crispy Baked Chicken with Sweet and Sour Sauce and Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz Chicken Breast; 1/4 cup Panko Breadcrumbs; 1 cup Mixed Vegetables (Bell Pepper, Zucchini, Red Onion); 2 tbsp Pineapple Juice; 1 tbsp Rice Vinegar; 1 tsp Low-Sugar Ketchup; 1 tsp Olive Oil; 1 clove Garlic (minced); 1 tsp Fresh Ginger (minced); Pinch of Red Pepper Flakes

Crispy Baked Chicken with Sweet and Sour Sauce and Roasted Vegetables

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

YOUR SOLIN GENERATED RECIPE

Crispy Baked Chicken with Sweet and Sour Sauce and Roasted Vegetables

Enjoy a delicious, balanced meal featuring tender, juicy chicken breast with a light, crispy panko crust, drizzled in a tangy-sweet homemade sauce. Paired with a colorful medley of roasted vegetables, this dish is a perfect blend of texture and flavor, ideal for a wholesome breakfast, lunch, or dinner.

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NUTRITION

Protein

58.2g

Fat

13g

Carbs

40.1g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/4 cup Panko Breadcrumbs

1 cup Mixed Vegetables (Bell Pepper, Zucchini, Red Onion)

2 tbsp Pineapple Juice

1 tbsp Rice Vinegar

1 tsp Low-Sugar Ketchup

1 tsp Olive Oil

1 clove Garlic (minced)

1 tsp Fresh Ginger (minced)

Pinch of Red Pepper Flakes

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PREPARATION

1
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2
In a shallow bowl, combine the panko breadcrumbs with a pinch of red pepper flakes.
3
Lightly pat the chicken breast dry and season with salt and pepper if desired. Press the chicken into the breadcrumb mixture to coat it evenly.
4
Place the coated chicken breast on the prepared baking sheet. Bake for 20-25 minutes until the chicken is cooked through and the coating is crispy.
5
While the chicken bakes, prepare the sweet and sour sauce. In a small saucepan, combine the pineapple juice, rice vinegar, low-sugar ketchup, minced garlic, and minced ginger. Simmer over low heat for 3-4 minutes until slightly thickened.
6
Toss the mixed vegetables with olive oil, salt, and pepper. Spread them on another baking sheet and roast in the oven for about 15 minutes, or until tender and slightly charred at the edges.
7
Once everything is cooked, plate the crispy baked chicken alongside the roasted vegetables and drizzle the warm sweet and sour sauce over the chicken. Serve immediately.