Crispy Sweet and Sour Chicken with Roasted Vegetables

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

Crispy Sweet and Sour Chicken with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Sweet and Sour Chicken with Roasted Vegetables

Enjoy a balanced dish with crispy baked chicken coated in a light panko crust, tossed in a tangy homemade sweet and sour sauce, served alongside a vibrant medley of roasted vegetables. This meal perfectly combines textures and flavors while meeting your nutritional goals.

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NUTRITION

490kcal
Protein
40.6g
Fat
11.6g
Carbs
58.3g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/4 cup Panko Breadcrumbs

1/2 cup Pineapple Chunks

1 tbsp Rice Vinegar

1 tbsp Honey

2 cups Mixed Roasted Vegetables

1 tsp Olive Oil

1 tsp Cornstarch

1/2 tsp Garlic Powder

1/2 tsp Ginger Powder

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PREPARATION

  • 1

    Preheat your oven to 425°F. Line a baking sheet with parchment paper.

  • 2

    Slice the chicken breast into bite-sized pieces. Season lightly with salt, pepper, garlic powder, and ginger powder.

  • 3

    Toss the chicken pieces in a small bowl with the panko breadcrumbs until evenly coated.

  • 4

    Place the coated chicken on the baking sheet. Lightly spray or drizzle a small amount of olive oil over the chicken to help crisp the coating.

  • 5

    Bake the chicken in the preheated oven for 15-18 minutes, or until golden and cooked through.

  • 6

    While the chicken bakes, prepare the sweet and sour sauce by combining pineapple chunks, rice vinegar, honey, and cornstarch mixed with a tablespoon of water in a small saucepan. Simmer over medium heat until the sauce thickens, stirring occasionally.

  • 7

    For the vegetables, toss the mixed vegetable medley with a pinch of salt and a drizzle of olive oil, then spread on a separate baking sheet. Roast in the oven for about 12-15 minutes until tender and slightly charred.

  • 8

    Once the chicken is done, remove from the oven and drizzle with the sweet and sour sauce. Serve alongside the roasted vegetables.

Crispy Sweet and Sour Chicken with Roasted Vegetables

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

Crispy Sweet and Sour Chicken with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Sweet and Sour Chicken with Roasted Vegetables

Enjoy a balanced dish with crispy baked chicken coated in a light panko crust, tossed in a tangy homemade sweet and sour sauce, served alongside a vibrant medley of roasted vegetables. This meal perfectly combines textures and flavors while meeting your nutritional goals.

NUTRITION

490kcal
Protein
40.6g
Fat
11.6g
Carbs
58.3g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/4 cup Panko Breadcrumbs

1/2 cup Pineapple Chunks

1 tbsp Rice Vinegar

1 tbsp Honey

2 cups Mixed Roasted Vegetables

1 tsp Olive Oil

1 tsp Cornstarch

1/2 tsp Garlic Powder

1/2 tsp Ginger Powder

PREPARATION

  • 1

    Preheat your oven to 425°F. Line a baking sheet with parchment paper.

  • 2

    Slice the chicken breast into bite-sized pieces. Season lightly with salt, pepper, garlic powder, and ginger powder.

  • 3

    Toss the chicken pieces in a small bowl with the panko breadcrumbs until evenly coated.

  • 4

    Place the coated chicken on the baking sheet. Lightly spray or drizzle a small amount of olive oil over the chicken to help crisp the coating.

  • 5

    Bake the chicken in the preheated oven for 15-18 minutes, or until golden and cooked through.

  • 6

    While the chicken bakes, prepare the sweet and sour sauce by combining pineapple chunks, rice vinegar, honey, and cornstarch mixed with a tablespoon of water in a small saucepan. Simmer over medium heat until the sauce thickens, stirring occasionally.

  • 7

    For the vegetables, toss the mixed vegetable medley with a pinch of salt and a drizzle of olive oil, then spread on a separate baking sheet. Roast in the oven for about 12-15 minutes until tender and slightly charred.

  • 8

    Once the chicken is done, remove from the oven and drizzle with the sweet and sour sauce. Serve alongside the roasted vegetables.