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 flavorful twist on classic chicken with a crispy, whole-wheat breadcrumb coating and a tangy homemade sweet and sour sauce. Roasted red bell peppers add a burst of color and natural sweetness, creating a satisfying dish that balances protein, crispiness, and vibrant flavor perfectly.

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NUTRITION

505kcal
Protein
47.5g
Fat
9.4g
Carbs
31.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 medium Red Bell Pepper

1/4 cup Whole-Wheat Breadcrumbs

1 large Egg White

1 tsp Olive Oil

1 tsp Honey

1 tsp Low Sodium Soy Sauce

1/4 tsp Garlic and Ginger Powder

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

  • 2

    Pat the chicken breast dry with paper towels. In a small bowl, mix the egg white so it is ready for dipping.

  • 3

    In another shallow dish, combine the whole-wheat breadcrumbs with the garlic and ginger powder.

  • 4

    Dip the chicken breast first in the egg white, ensuring all sides are coated, then dredge in the breadcrumb mixture until evenly covered.

  • 5

    Place the breaded chicken on the prepared baking sheet. Drizzle the chicken lightly with olive oil.

  • 6

    Bake the chicken in the preheated oven for 20-25 minutes, flipping halfway through until the chicken is cooked through and the coating is crispy.

  • 7

    While the chicken bakes, slice the red bell pepper into strips. Place the strips on a separate baking tray, drizzle with a tiny amount of olive oil if desired, and roast in the oven for about 10-12 minutes until tender.

  • 8

    In a small saucepan over low heat, combine the honey, low sodium soy sauce, and a splash of water. Stir to form a light sweet and sour sauce. Let it simmer for a couple of minutes until slightly thickened.

  • 9

    Once the chicken and peppers are done, plate the crispy chicken breast and top with a light drizzle of the sweet and sour sauce. Serve alongside the roasted red bell pepper strips.

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 flavorful twist on classic chicken with a crispy, whole-wheat breadcrumb coating and a tangy homemade sweet and sour sauce. Roasted red bell peppers add a burst of color and natural sweetness, creating a satisfying dish that balances protein, crispiness, and vibrant flavor perfectly.

NUTRITION

505kcal
Protein
47.5g
Fat
9.4g
Carbs
31.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 medium Red Bell Pepper

1/4 cup Whole-Wheat Breadcrumbs

1 large Egg White

1 tsp Olive Oil

1 tsp Honey

1 tsp Low Sodium Soy Sauce

1/4 tsp Garlic and Ginger Powder

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

  • 2

    Pat the chicken breast dry with paper towels. In a small bowl, mix the egg white so it is ready for dipping.

  • 3

    In another shallow dish, combine the whole-wheat breadcrumbs with the garlic and ginger powder.

  • 4

    Dip the chicken breast first in the egg white, ensuring all sides are coated, then dredge in the breadcrumb mixture until evenly covered.

  • 5

    Place the breaded chicken on the prepared baking sheet. Drizzle the chicken lightly with olive oil.

  • 6

    Bake the chicken in the preheated oven for 20-25 minutes, flipping halfway through until the chicken is cooked through and the coating is crispy.

  • 7

    While the chicken bakes, slice the red bell pepper into strips. Place the strips on a separate baking tray, drizzle with a tiny amount of olive oil if desired, and roast in the oven for about 10-12 minutes until tender.

  • 8

    In a small saucepan over low heat, combine the honey, low sodium soy sauce, and a splash of water. Stir to form a light sweet and sour sauce. Let it simmer for a couple of minutes until slightly thickened.

  • 9

    Once the chicken and peppers are done, plate the crispy chicken breast and top with a light drizzle of the sweet and sour sauce. Serve alongside the roasted red bell pepper strips.