Crispy Sweet & Sour Chicken

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

Crispy Sweet & Sour Chicken

YOUR SOLIN GENERATED RECIPE

Crispy Sweet & Sour Chicken

A delightful twist on classic chicken that's crisp on the outside and tender on the inside, tossed in a vibrant sweet and tangy sauce. Each bite bursts with flavors from fresh pineapple and red bell pepper, perfectly balancing the savory crunch of almond flour-coated chicken. This dish makes an appetizing dinner that satisfies both taste and nutrition.

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NUTRITION

497kcal
Protein
43.8g
Fat
24.1g
Carbs
28.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/4 cup Almond Flour

1 large Egg

1/2 cup Pineapple Chunks

1/4 cup diced Red Bell Pepper

1 tbsp Rice Vinegar

1 tbsp Ketchup

1 tsp Honey

1 tsp Olive Oil Spray

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PREPARATION

  • 1

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

  • 2

    Slice the chicken breast into bite-sized strips for even cooking.

  • 3

    In a shallow bowl, beat the egg. In another bowl, place the almond flour.

  • 4

    Dip each chicken strip first into the egg, then dredge thoroughly in the almond flour to form a light coating.

  • 5

    Place the coated chicken strips on the prepared baking sheet and lightly spray with olive oil.

  • 6

    Bake the chicken in the preheated oven for 15-20 minutes, turning halfway, until the coating is golden and the chicken is cooked through.

  • 7

    While the chicken bakes, prepare the sweet and sour sauce. In a small bowl, combine rice vinegar, ketchup, honey, pineapple chunks, and diced red bell pepper.

  • 8

    Once the chicken is done, add it to the sauce and toss to coat evenly. Serve immediately for the best texture.

Crispy Sweet & Sour Chicken

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

Crispy Sweet & Sour Chicken

YOUR SOLIN GENERATED RECIPE

Crispy Sweet & Sour Chicken

A delightful twist on classic chicken that's crisp on the outside and tender on the inside, tossed in a vibrant sweet and tangy sauce. Each bite bursts with flavors from fresh pineapple and red bell pepper, perfectly balancing the savory crunch of almond flour-coated chicken. This dish makes an appetizing dinner that satisfies both taste and nutrition.

NUTRITION

497kcal
Protein
43.8g
Fat
24.1g
Carbs
28.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/4 cup Almond Flour

1 large Egg

1/2 cup Pineapple Chunks

1/4 cup diced Red Bell Pepper

1 tbsp Rice Vinegar

1 tbsp Ketchup

1 tsp Honey

1 tsp Olive Oil Spray

PREPARATION

  • 1

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

  • 2

    Slice the chicken breast into bite-sized strips for even cooking.

  • 3

    In a shallow bowl, beat the egg. In another bowl, place the almond flour.

  • 4

    Dip each chicken strip first into the egg, then dredge thoroughly in the almond flour to form a light coating.

  • 5

    Place the coated chicken strips on the prepared baking sheet and lightly spray with olive oil.

  • 6

    Bake the chicken in the preheated oven for 15-20 minutes, turning halfway, until the coating is golden and the chicken is cooked through.

  • 7

    While the chicken bakes, prepare the sweet and sour sauce. In a small bowl, combine rice vinegar, ketchup, honey, pineapple chunks, and diced red bell pepper.

  • 8

    Once the chicken is done, add it to the sauce and toss to coat evenly. Serve immediately for the best texture.