Crispy Baked 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 Baked Sweet and Sour Chicken with Roasted Bell Peppers and Pineapple

YOUR SOLIN GENERATED RECIPE

Crispy Baked Sweet and Sour Chicken with Roasted Bell Peppers and Pineapple

Enjoy a vibrant dinner featuring tender chicken breast coated in a light, crispy panko crust, paired with roasted red bell peppers and juicy pineapple chunks in a tangy sweet and sour sauce. This dish balances bright, tropical flavors with a subtle crunch, making it a satisfying and nutritious meal.

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NUTRITION

408kcal
Protein
39.8g
Fat
4.5g
Carbs
53.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (142g)

1 medium Red Bell Pepper (150g)

1/2 cup Pineapple Chunks (82g)

1/3 cup Panko Bread Crumbs (30g)

1/4 cup Pineapple Juice (60g)

2 Tbsp Low Sugar Ketchup (30g)

1 Tbsp Rice Vinegar (15g)

1 tsp Cornstarch (3g)

1 clove Minced Garlic (3g)

1 tsp Minced Ginger (2g)

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a baking tray with parchment paper.

  • 2

    In a shallow bowl, place the panko bread crumbs. Season lightly with salt and pepper if desired.

  • 3

    Pat the chicken breast dry, then lightly coat it in the panko bread crumbs, pressing gently to adhere.

  • 4

    Place the breaded chicken on the baking tray and bake for 20-25 minutes until the chicken is cooked through and the crust is crispy.

  • 5

    While the chicken bakes, slice the red bell pepper into strips and arrange on a separate baking sheet. Roast in the oven for about 15 minutes until softened and slightly charred.

  • 6

    For the sweet and sour sauce, combine pineapple juice, low sugar ketchup, rice vinegar, cornstarch, minced garlic, and minced ginger in a small saucepan. Whisk until smooth.

  • 7

    Place the saucepan over medium heat and cook, stirring continuously, until the sauce thickens slightly, about 3-5 minutes.

  • 8

    Once the chicken and bell peppers are done, plate them together and drizzle the warm sweet and sour sauce over the top.

  • 9

    Finish by topping with pineapple chunks for a burst of fresh, tropical flavor and serve immediately.

Crispy Baked 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 Baked Sweet and Sour Chicken with Roasted Bell Peppers and Pineapple

YOUR SOLIN GENERATED RECIPE

Crispy Baked Sweet and Sour Chicken with Roasted Bell Peppers and Pineapple

Enjoy a vibrant dinner featuring tender chicken breast coated in a light, crispy panko crust, paired with roasted red bell peppers and juicy pineapple chunks in a tangy sweet and sour sauce. This dish balances bright, tropical flavors with a subtle crunch, making it a satisfying and nutritious meal.

NUTRITION

408kcal
Protein
39.8g
Fat
4.5g
Carbs
53.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (142g)

1 medium Red Bell Pepper (150g)

1/2 cup Pineapple Chunks (82g)

1/3 cup Panko Bread Crumbs (30g)

1/4 cup Pineapple Juice (60g)

2 Tbsp Low Sugar Ketchup (30g)

1 Tbsp Rice Vinegar (15g)

1 tsp Cornstarch (3g)

1 clove Minced Garlic (3g)

1 tsp Minced Ginger (2g)

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a baking tray with parchment paper.

  • 2

    In a shallow bowl, place the panko bread crumbs. Season lightly with salt and pepper if desired.

  • 3

    Pat the chicken breast dry, then lightly coat it in the panko bread crumbs, pressing gently to adhere.

  • 4

    Place the breaded chicken on the baking tray and bake for 20-25 minutes until the chicken is cooked through and the crust is crispy.

  • 5

    While the chicken bakes, slice the red bell pepper into strips and arrange on a separate baking sheet. Roast in the oven for about 15 minutes until softened and slightly charred.

  • 6

    For the sweet and sour sauce, combine pineapple juice, low sugar ketchup, rice vinegar, cornstarch, minced garlic, and minced ginger in a small saucepan. Whisk until smooth.

  • 7

    Place the saucepan over medium heat and cook, stirring continuously, until the sauce thickens slightly, about 3-5 minutes.

  • 8

    Once the chicken and bell peppers are done, plate them together and drizzle the warm sweet and sour sauce over the top.

  • 9

    Finish by topping with pineapple chunks for a burst of fresh, tropical flavor and serve immediately.