Crispy 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 Sweet and Sour Chicken with Roasted Bell Peppers and Pineapple

YOUR SOLIN GENERATED RECIPE

Crispy Sweet and Sour Chicken with Roasted Bell Peppers and Pineapple

Enjoy a vibrant meal featuring lightly breaded chicken breast tossed in a tangy sweet and sour sauce, paired with roasted bell peppers and juicy pineapple chunks. This dish offers a satisfying crunch from the crispy coating and a burst of tropical sweetness, perfectly balanced for a nutritious dinner.

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NUTRITION

510kcal
Protein
41.5g
Fat
10.1g
Carbs
60g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 medium Bell Pepper

1/2 cup Pineapple Chunks

2 Tbsp Whole Wheat Flour

1/4 cup Panko Breadcrumbs

1 tsp Olive Oil

2 Tbsp Sweet and Sour Sauce

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PREPARATION

  • 1

    Preheat your oven to 425°F for roasting the bell pepper and pineapple.

  • 2

    Slice the bell pepper into strips and toss with pineapple chunks. Drizzle with a little olive oil, season lightly, and spread on a baking sheet. Roast for about 15 minutes until slightly charred and softened.

  • 3

    While the veggies roast, prepare the chicken. Pat the chicken breast dry and pound it to an even thickness if needed.

  • 4

    Mix the whole wheat flour and panko breadcrumbs in a shallow dish. Dredge the chicken breast in the mixture, ensuring it is evenly coated.

  • 5

    Heat a non-stick skillet over medium-high heat and add the remaining olive oil. Sear the coated chicken breast for about 3-4 minutes per side until crispy and golden, making sure the internal temperature reaches 165°F.

  • 6

    Once the chicken is cooked, drizzle it with the sweet and sour sauce.

  • 7

    Plate the crispy chicken alongside the roasted bell peppers and pineapple, and serve immediately.

Crispy 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 Sweet and Sour Chicken with Roasted Bell Peppers and Pineapple

YOUR SOLIN GENERATED RECIPE

Crispy Sweet and Sour Chicken with Roasted Bell Peppers and Pineapple

Enjoy a vibrant meal featuring lightly breaded chicken breast tossed in a tangy sweet and sour sauce, paired with roasted bell peppers and juicy pineapple chunks. This dish offers a satisfying crunch from the crispy coating and a burst of tropical sweetness, perfectly balanced for a nutritious dinner.

NUTRITION

510kcal
Protein
41.5g
Fat
10.1g
Carbs
60g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 medium Bell Pepper

1/2 cup Pineapple Chunks

2 Tbsp Whole Wheat Flour

1/4 cup Panko Breadcrumbs

1 tsp Olive Oil

2 Tbsp Sweet and Sour Sauce

PREPARATION

  • 1

    Preheat your oven to 425°F for roasting the bell pepper and pineapple.

  • 2

    Slice the bell pepper into strips and toss with pineapple chunks. Drizzle with a little olive oil, season lightly, and spread on a baking sheet. Roast for about 15 minutes until slightly charred and softened.

  • 3

    While the veggies roast, prepare the chicken. Pat the chicken breast dry and pound it to an even thickness if needed.

  • 4

    Mix the whole wheat flour and panko breadcrumbs in a shallow dish. Dredge the chicken breast in the mixture, ensuring it is evenly coated.

  • 5

    Heat a non-stick skillet over medium-high heat and add the remaining olive oil. Sear the coated chicken breast for about 3-4 minutes per side until crispy and golden, making sure the internal temperature reaches 165°F.

  • 6

    Once the chicken is cooked, drizzle it with the sweet and sour sauce.

  • 7

    Plate the crispy chicken alongside the roasted bell peppers and pineapple, and serve immediately.