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 twist on a classic takeout favorite with tender, crispy baked chicken breast pieces smothered in a tangy sweet and sour glaze. Roasted bell peppers and juicy pineapple chunks add a pop of color and freshness, creating a well-balanced, satisfying dish that’s perfect for a light dinner.

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NUTRITION

558kcal
Protein
49.2g
Fat
17.7g
Carbs
51.7g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1 medium Red Bell Pepper

0.5 cup Pineapple Chunks

1 tablespoon Almond Flour

0.25 cup Panko Bread Crumbs

1 large Egg

1 teaspoon Rice Vinegar

1 teaspoon Honey

1 teaspoon Low Sodium Soy Sauce

1 teaspoon Fresh Ginger (grated)

1 clove Garlic (minced)

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PREPARATION

  • 1

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

  • 2

    Cut the chicken breast into bite-sized pieces. In a shallow bowl, whisk the egg until well blended.

  • 3

    In another bowl, combine almond flour and panko bread crumbs. Dip each chicken piece first in the egg wash, then dredge in the flour mixture, ensuring an even coating.

  • 4

    Place the breaded chicken pieces on the baking sheet. Spray lightly with cooking spray to help crisp the coating.

  • 5

    Bake the chicken in the preheated oven for about 15-18 minutes or until the chicken is cooked through and the coating is crispy.

  • 6

    While the chicken bakes, slice the red bell pepper into strips and toss with a drizzle of olive oil, salt, and pepper. Spread the pepper strips on another baking sheet and roast in the oven for 10 minutes until slightly charred and tender.

  • 7

    Prepare the sweet and sour glaze by combining rice vinegar, honey, low sodium soy sauce, grated ginger, and minced garlic in a small saucepan over medium heat. Stir continuously until slightly thickened, for about 3-4 minutes.

  • 8

    In a serving bowl, toss the roasted bell peppers with pineapple chunks. Drizzle the sweet and sour glaze over the vegetables.

  • 9

    Top the glazed vegetables with the crispy baked chicken pieces and serve immediately, enjoying the balance of crisp chicken and tangy, sweet roasted veggies.

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 twist on a classic takeout favorite with tender, crispy baked chicken breast pieces smothered in a tangy sweet and sour glaze. Roasted bell peppers and juicy pineapple chunks add a pop of color and freshness, creating a well-balanced, satisfying dish that’s perfect for a light dinner.

NUTRITION

558kcal
Protein
49.2g
Fat
17.7g
Carbs
51.7g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1 medium Red Bell Pepper

0.5 cup Pineapple Chunks

1 tablespoon Almond Flour

0.25 cup Panko Bread Crumbs

1 large Egg

1 teaspoon Rice Vinegar

1 teaspoon Honey

1 teaspoon Low Sodium Soy Sauce

1 teaspoon Fresh Ginger (grated)

1 clove Garlic (minced)

PREPARATION

  • 1

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

  • 2

    Cut the chicken breast into bite-sized pieces. In a shallow bowl, whisk the egg until well blended.

  • 3

    In another bowl, combine almond flour and panko bread crumbs. Dip each chicken piece first in the egg wash, then dredge in the flour mixture, ensuring an even coating.

  • 4

    Place the breaded chicken pieces on the baking sheet. Spray lightly with cooking spray to help crisp the coating.

  • 5

    Bake the chicken in the preheated oven for about 15-18 minutes or until the chicken is cooked through and the coating is crispy.

  • 6

    While the chicken bakes, slice the red bell pepper into strips and toss with a drizzle of olive oil, salt, and pepper. Spread the pepper strips on another baking sheet and roast in the oven for 10 minutes until slightly charred and tender.

  • 7

    Prepare the sweet and sour glaze by combining rice vinegar, honey, low sodium soy sauce, grated ginger, and minced garlic in a small saucepan over medium heat. Stir continuously until slightly thickened, for about 3-4 minutes.

  • 8

    In a serving bowl, toss the roasted bell peppers with pineapple chunks. Drizzle the sweet and sour glaze over the vegetables.

  • 9

    Top the glazed vegetables with the crispy baked chicken pieces and serve immediately, enjoying the balance of crisp chicken and tangy, sweet roasted veggies.