NUTRITION

SERVINGS

INGREDIENTS

6 oz Chicken Breast

15g Cornflakes, crushed

1 cup Broccoli, chopped

1 cup Red Bell Pepper, sliced

2 tbsp Pineapple Juice

1 tbsp Soy Sauce

1 tsp White Vinegar

1 tsp Cornstarch

1 tsp Olive Oil

PREPARATION

• 1

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

• 2

  Crush the cornflakes in a zip-lock bag until you have a fine breadcrumb-like texture. Set aside.

• 3

  Pat the chicken breast dry and lightly season with salt and pepper if desired.

• 4

  Dredge the chicken breast in the crushed cornflakes, pressing gently to ensure it sticks to the surface.

• 5

  Place the cornflake-coated chicken on the prepared baking sheet.

• 6

  In a small bowl, prepare the sweet and sour sauce by mixing pineapple juice, soy sauce, white vinegar, and cornstarch until smooth.

• 7

  Brush half of the sauce over the chicken to add flavor and help develop a crispy glaze during baking.

• 8

  Arrange the chopped broccoli and sliced bell pepper around the chicken on the baking sheet. Drizzle the olive oil over the vegetables and toss to coat evenly.

• 9

  Place the baking sheet in the preheated oven and bake for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender and slightly charred at the edges.

• 10

  Halfway through baking, brush the remaining sauce on the chicken to enhance the sweet and sour flavor.

• 11

  Once done, remove from oven, let cool slightly, and serve hot.