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 delightfully crispy and tangy twist on classic chicken! Tender chicken breast is coated in a light whole-wheat breadcrumb mixture and baked to perfection, then tossed in a homemade sweet and sour sauce made with pineapple juice, rice vinegar, and a touch of honey. Roasted bell peppers add a vibrant, smoky note to this balanced dish.

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NUTRITION

533kcal
Protein
52.1g
Fat
7.6g
Carbs
65.6g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (170g)

1/2 cup Whole-Wheat Breadcrumbs (60g)

1 large Egg White (33g)

1 cup Roasted Bell Peppers (92g)

1/4 cup Pineapple Juice (60g)

1 tbsp Rice Vinegar (15g)

1 tsp Honey (7g)

1 clove Garlic

1 tsp Fresh Ginger

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F and line a baking tray with parchment paper.

  • 2

    Slice the Chicken Breast into strips or bite-sized pieces. Season with salt and pepper.

  • 3

    In a shallow bowl, whisk the Egg White.

  • 4

    In another bowl, mix the Whole-Wheat Breadcrumbs with a pinch of salt, pepper, minced garlic, and grated ginger.

  • 5

    Dip each chicken piece first into the Egg White, then coat thoroughly with the breadcrumb mixture.

  • 6

    Arrange the coated chicken pieces on the prepared baking tray. Bake for 20-25 minutes until golden and crispy, turning halfway through for even cooking.

  • 7

    While the chicken bakes, combine Pineapple Juice, Rice Vinegar, Honey, a small amount of minced garlic, and grated ginger in a small saucepan. Heat over medium heat until the sauce simmers lightly and thickens slightly.

  • 8

    On another baking sheet, spread out the Roasted Bell Peppers. Warm them in the oven for the last 10 minutes of the chicken’s cooking time if they are not pre-roasted.

  • 9

    Once the chicken is cooked, toss it gently in the warm sweet and sour sauce until evenly coated. Serve topped with the roasted bell peppers for a perfect balance of tangy and crispy flavors.

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 delightfully crispy and tangy twist on classic chicken! Tender chicken breast is coated in a light whole-wheat breadcrumb mixture and baked to perfection, then tossed in a homemade sweet and sour sauce made with pineapple juice, rice vinegar, and a touch of honey. Roasted bell peppers add a vibrant, smoky note to this balanced dish.

NUTRITION

533kcal
Protein
52.1g
Fat
7.6g
Carbs
65.6g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (170g)

1/2 cup Whole-Wheat Breadcrumbs (60g)

1 large Egg White (33g)

1 cup Roasted Bell Peppers (92g)

1/4 cup Pineapple Juice (60g)

1 tbsp Rice Vinegar (15g)

1 tsp Honey (7g)

1 clove Garlic

1 tsp Fresh Ginger

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F and line a baking tray with parchment paper.

  • 2

    Slice the Chicken Breast into strips or bite-sized pieces. Season with salt and pepper.

  • 3

    In a shallow bowl, whisk the Egg White.

  • 4

    In another bowl, mix the Whole-Wheat Breadcrumbs with a pinch of salt, pepper, minced garlic, and grated ginger.

  • 5

    Dip each chicken piece first into the Egg White, then coat thoroughly with the breadcrumb mixture.

  • 6

    Arrange the coated chicken pieces on the prepared baking tray. Bake for 20-25 minutes until golden and crispy, turning halfway through for even cooking.

  • 7

    While the chicken bakes, combine Pineapple Juice, Rice Vinegar, Honey, a small amount of minced garlic, and grated ginger in a small saucepan. Heat over medium heat until the sauce simmers lightly and thickens slightly.

  • 8

    On another baking sheet, spread out the Roasted Bell Peppers. Warm them in the oven for the last 10 minutes of the chicken’s cooking time if they are not pre-roasted.

  • 9

    Once the chicken is cooked, toss it gently in the warm sweet and sour sauce until evenly coated. Serve topped with the roasted bell peppers for a perfect balance of tangy and crispy flavors.