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 flavorful twist on a classic dish featuring lightly battered, crispy chicken paired with a tangy sweet and sour glaze, complemented by a medley of roasted vegetables. This dish brings a satisfying crunch with each bite, balanced perfectly with the natural sweetness of pineapple and the freshness of roasted red pepper and zucchini.

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NUTRITION

382kcal
Protein
39.9g
Fat
8.8g
Carbs
35.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

2 tbsp Whole Wheat Flour

1 large Egg White

1 tsp Olive Oil

1 medium Red Bell Pepper

1/2 medium Zucchini

1/4 cup Pineapple Chunks

1 tsp Honey

1 tsp Rice Vinegar

1 tsp Low-Sodium Soy Sauce

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PREPARATION

  • 1

    Preheat your oven to 425°F for the roasted vegetables.

  • 2

    Slice the red bell pepper into strips and zucchini into rounds. Toss the vegetables lightly with half the olive oil, salt, and pepper, and spread them on a baking sheet. Roast in the oven for about 20 minutes, or until tender and slightly charred.

  • 3

    While the vegetables roast, prepare the chicken by patting it dry. In a shallow bowl, combine the whole wheat flour and egg white to create a light batter. Dip the chicken breast in the batter, ensuring an even coating.

  • 4

    Heat a non-stick skillet over medium-high heat and add the remaining olive oil. Once hot, place the battered chicken in the skillet and cook for about 4-5 minutes on each side until it’s crispy and cooked through.

  • 5

    In a small saucepan, combine pineapple chunks, honey, rice vinegar, and low-sodium soy sauce. Warm over medium heat, stirring occasionally, until the ingredients meld into a smooth sweet and sour sauce.

  • 6

    Plate the crispy chicken alongside the roasted vegetables. Drizzle the warm sweet and sour sauce over the chicken and garnish with extra pineapple or herbs if desired.

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 flavorful twist on a classic dish featuring lightly battered, crispy chicken paired with a tangy sweet and sour glaze, complemented by a medley of roasted vegetables. This dish brings a satisfying crunch with each bite, balanced perfectly with the natural sweetness of pineapple and the freshness of roasted red pepper and zucchini.

NUTRITION

382kcal
Protein
39.9g
Fat
8.8g
Carbs
35.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

2 tbsp Whole Wheat Flour

1 large Egg White

1 tsp Olive Oil

1 medium Red Bell Pepper

1/2 medium Zucchini

1/4 cup Pineapple Chunks

1 tsp Honey

1 tsp Rice Vinegar

1 tsp Low-Sodium Soy Sauce

PREPARATION

  • 1

    Preheat your oven to 425°F for the roasted vegetables.

  • 2

    Slice the red bell pepper into strips and zucchini into rounds. Toss the vegetables lightly with half the olive oil, salt, and pepper, and spread them on a baking sheet. Roast in the oven for about 20 minutes, or until tender and slightly charred.

  • 3

    While the vegetables roast, prepare the chicken by patting it dry. In a shallow bowl, combine the whole wheat flour and egg white to create a light batter. Dip the chicken breast in the batter, ensuring an even coating.

  • 4

    Heat a non-stick skillet over medium-high heat and add the remaining olive oil. Once hot, place the battered chicken in the skillet and cook for about 4-5 minutes on each side until it’s crispy and cooked through.

  • 5

    In a small saucepan, combine pineapple chunks, honey, rice vinegar, and low-sodium soy sauce. Warm over medium heat, stirring occasionally, until the ingredients meld into a smooth sweet and sour sauce.

  • 6

    Plate the crispy chicken alongside the roasted vegetables. Drizzle the warm sweet and sour sauce over the chicken and garnish with extra pineapple or herbs if desired.