Crispy Baked Sweet and Sour Chicken

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

Crispy Baked Sweet and Sour Chicken

YOUR SOLIN GENERATED RECIPE

Crispy Baked Sweet and Sour Chicken

Enjoy a vibrant twist on a classic takeout favorite with this Crispy Baked Sweet and Sour Chicken. Tender chicken breast is coated in a light, crunchy panko crust, then baked to perfection and tossed in a tangy, sweet and sour sauce. A delightful balance of flavors and textures makes it a satisfying meal at any time of day.

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NUTRITION

379kcal
Protein
40.5g
Fat
9.7g
Carbs
29.9g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (170g)

1/4 cup Panko Breadcrumbs (15g)

1 large Egg White (33g)

1/3 cup Pineapple Chunks (80g)

1/3 cup Red Bell Pepper (50g)

1 tbsp Low Sugar Ketchup

1 tbsp White Vinegar

1 tsp Cornstarch

1 tsp Olive Oil

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PREPARATION

  • 1

    Preheat the oven to 425°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, lightly beat the egg white. In another bowl, spread out the panko breadcrumbs.

  • 4

    Dip each chicken strip first into the egg white, then coat evenly with panko breadcrumbs.

  • 5

    Place the coated chicken strips on the prepared baking sheet. Lightly drizzle with olive oil.

  • 6

    Bake in the preheated oven for 15-18 minutes, flipping halfway through, until the chicken is cooked through and crispy.

  • 7

    While the chicken is baking, prepare the sweet and sour sauce. In a small saucepan over medium heat, combine the low sugar ketchup, white vinegar, pineapple chunks (with a bit of their juice), and a teaspoon of cornstarch. Stir continuously until the sauce thickens slightly.

  • 8

    Once the chicken is done baking, transfer it to a bowl and toss with the warm sweet and sour sauce along with the chopped red bell pepper.

  • 9

    Serve immediately and enjoy the perfect balance of crispy and tangy flavors.

Crispy Baked Sweet and Sour Chicken

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

Crispy Baked Sweet and Sour Chicken

YOUR SOLIN GENERATED RECIPE

Crispy Baked Sweet and Sour Chicken

Enjoy a vibrant twist on a classic takeout favorite with this Crispy Baked Sweet and Sour Chicken. Tender chicken breast is coated in a light, crunchy panko crust, then baked to perfection and tossed in a tangy, sweet and sour sauce. A delightful balance of flavors and textures makes it a satisfying meal at any time of day.

NUTRITION

379kcal
Protein
40.5g
Fat
9.7g
Carbs
29.9g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (170g)

1/4 cup Panko Breadcrumbs (15g)

1 large Egg White (33g)

1/3 cup Pineapple Chunks (80g)

1/3 cup Red Bell Pepper (50g)

1 tbsp Low Sugar Ketchup

1 tbsp White Vinegar

1 tsp Cornstarch

1 tsp Olive Oil

PREPARATION

  • 1

    Preheat the oven to 425°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, lightly beat the egg white. In another bowl, spread out the panko breadcrumbs.

  • 4

    Dip each chicken strip first into the egg white, then coat evenly with panko breadcrumbs.

  • 5

    Place the coated chicken strips on the prepared baking sheet. Lightly drizzle with olive oil.

  • 6

    Bake in the preheated oven for 15-18 minutes, flipping halfway through, until the chicken is cooked through and crispy.

  • 7

    While the chicken is baking, prepare the sweet and sour sauce. In a small saucepan over medium heat, combine the low sugar ketchup, white vinegar, pineapple chunks (with a bit of their juice), and a teaspoon of cornstarch. Stir continuously until the sauce thickens slightly.

  • 8

    Once the chicken is done baking, transfer it to a bowl and toss with the warm sweet and sour sauce along with the chopped red bell pepper.

  • 9

    Serve immediately and enjoy the perfect balance of crispy and tangy flavors.