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

A delightful fusion of tangy sweet and sour flavors paired with perfectly roasted bell peppers and crispy baked chicken, this dish delivers a satisfying balance of textures and a burst of vibrant tastes in every bite.

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NUTRITION

351kcal
Protein
35.5g
Fat
6.4g
Carbs
34.3g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 medium Bell Pepper

1/4 cup Panko Breadcrumbs

1 tbsp Pineapple Juice

1 tsp Cornstarch

Olive Oil Spray

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PREPARATION

  • 1

    Preheat the oven to 425°F and line a baking sheet with parchment paper.

  • 2

    Slice the bell pepper into strips and lightly toss with a quick spray of olive oil. Arrange them evenly on half of the baking sheet.

  • 3

    In a small bowl, whisk together the pineapple juice and cornstarch to create a light sweet and sour sauce.

  • 4

    Pat the chicken breast dry and gently coat it with the pineapple-cornstarch mixture.

  • 5

    Dredge the coated chicken in panko breadcrumbs, pressing lightly to ensure the coating adheres well.

  • 6

    Place the breaded chicken on the other half of the baking sheet. Give the chicken a quick spray of olive oil on top to help crisp the coating.

  • 7

    Bake for 18-20 minutes or until the chicken reaches an internal temperature of 165°F and the coating is golden brown.

  • 8

    During the last 5 minutes of baking, toss the bell pepper strips on the baking sheet to get a slight char and enhanced flavor.

  • 9

    Remove from the oven and let the chicken rest for a few minutes. Serve the crispy chicken with the roasted bell peppers and an extra drizzle of any remaining sweet and sour sauce if desired.

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

A delightful fusion of tangy sweet and sour flavors paired with perfectly roasted bell peppers and crispy baked chicken, this dish delivers a satisfying balance of textures and a burst of vibrant tastes in every bite.

NUTRITION

351kcal
Protein
35.5g
Fat
6.4g
Carbs
34.3g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 medium Bell Pepper

1/4 cup Panko Breadcrumbs

1 tbsp Pineapple Juice

1 tsp Cornstarch

Olive Oil Spray

PREPARATION

  • 1

    Preheat the oven to 425°F and line a baking sheet with parchment paper.

  • 2

    Slice the bell pepper into strips and lightly toss with a quick spray of olive oil. Arrange them evenly on half of the baking sheet.

  • 3

    In a small bowl, whisk together the pineapple juice and cornstarch to create a light sweet and sour sauce.

  • 4

    Pat the chicken breast dry and gently coat it with the pineapple-cornstarch mixture.

  • 5

    Dredge the coated chicken in panko breadcrumbs, pressing lightly to ensure the coating adheres well.

  • 6

    Place the breaded chicken on the other half of the baking sheet. Give the chicken a quick spray of olive oil on top to help crisp the coating.

  • 7

    Bake for 18-20 minutes or until the chicken reaches an internal temperature of 165°F and the coating is golden brown.

  • 8

    During the last 5 minutes of baking, toss the bell pepper strips on the baking sheet to get a slight char and enhanced flavor.

  • 9

    Remove from the oven and let the chicken rest for a few minutes. Serve the crispy chicken with the roasted bell peppers and an extra drizzle of any remaining sweet and sour sauce if desired.