Crispy Baked Sweet and Sour Chicken with Roasted Bell Peppers

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

YOUR SOLIN GENERATED RECIPE

Crispy Baked Sweet and Sour Chicken with Roasted Bell Peppers

Enjoy a vibrant twist on a classic favorite with tender, baked chicken breast coated in a light whole wheat panko crust and bathed in a tangy sweet and sour glaze. Accompanied by roasted red bell peppers, this dish delivers bright flavors and a satisfying crunch while staying within your protein and calorie goals.

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NUTRITION

408kcal
Protein
47g
Fat
11g
Carbs
27g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 medium Red Bell Pepper

2 tbsp Low-Sugar Sweet and Sour Sauce

1/4 cup Whole Wheat Panko

1 tsp Olive Oil

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PREPARATION

  • 1

    Preheat your oven to 425°F (218°C).

  • 2

    Slice the red bell pepper into strips and toss with 1 tsp olive oil. Spread evenly on a baking sheet.

  • 3

    In a small bowl, combine the Low-Sugar Sweet and Sour Sauce with the Whole Wheat Panko to create a light, crunchy coating.

  • 4

    Pat the Chicken Breast dry and coat it evenly with the panko and sauce mixture.

  • 5

    Place the coated chicken on the baking sheet alongside the bell peppers.

  • 6

    Bake in the oven for 20-25 minutes, checking that the chicken reaches an internal temperature of 165°F (74°C) and the panko is golden and crispy.

  • 7

    Remove from the oven and let rest for a couple of minutes before serving. Enjoy your crispy baked sweet and sour chicken with roasted bell peppers!

Crispy Baked Sweet and Sour Chicken with Roasted Bell Peppers

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

YOUR SOLIN GENERATED RECIPE

Crispy Baked Sweet and Sour Chicken with Roasted Bell Peppers

Enjoy a vibrant twist on a classic favorite with tender, baked chicken breast coated in a light whole wheat panko crust and bathed in a tangy sweet and sour glaze. Accompanied by roasted red bell peppers, this dish delivers bright flavors and a satisfying crunch while staying within your protein and calorie goals.

NUTRITION

408kcal
Protein
47g
Fat
11g
Carbs
27g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 medium Red Bell Pepper

2 tbsp Low-Sugar Sweet and Sour Sauce

1/4 cup Whole Wheat Panko

1 tsp Olive Oil

PREPARATION

  • 1

    Preheat your oven to 425°F (218°C).

  • 2

    Slice the red bell pepper into strips and toss with 1 tsp olive oil. Spread evenly on a baking sheet.

  • 3

    In a small bowl, combine the Low-Sugar Sweet and Sour Sauce with the Whole Wheat Panko to create a light, crunchy coating.

  • 4

    Pat the Chicken Breast dry and coat it evenly with the panko and sauce mixture.

  • 5

    Place the coated chicken on the baking sheet alongside the bell peppers.

  • 6

    Bake in the oven for 20-25 minutes, checking that the chicken reaches an internal temperature of 165°F (74°C) and the panko is golden and crispy.

  • 7

    Remove from the oven and let rest for a couple of minutes before serving. Enjoy your crispy baked sweet and sour chicken with roasted bell peppers!