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

Savor tender, baked chicken coated in a light, crispy whole wheat crust and drizzled with a tangy, sweet and sour sauce. Paired with a colorful medley of roasted bell peppers, zucchini, and red onions, this dish offers a delightful balance of protein, vibrant flavors, and satisfying crunch.

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NUTRITION

381kcal
Protein
35.2g
Fat
8.6g
Carbs
41.3g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

2 tbsp Whole Wheat Flour

1 tbsp Honey

1 tbsp Pineapple Juice

1 tsp Low Sodium Soy Sauce

1 tsp Rice Vinegar

0.5 cup Mixed Bell Peppers

0.5 cup Zucchini

0.25 cup Red Onion

1 tsp Olive Oil

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    In a small bowl, whisk together the honey, pineapple juice, soy sauce, and rice vinegar to create the sweet and sour sauce.

  • 3

    Lightly coat the chicken breast with the whole wheat flour, shaking off any excess.

  • 4

    Place the floured chicken on a parchment-lined baking sheet and bake for 18-20 minutes, or until the chicken is cooked through and slightly crispy.

  • 5

    Meanwhile, chop the mixed bell peppers, zucchini, and red onion. Toss with olive oil, salt, and pepper.

  • 6

    Spread the vegetables evenly on another baking sheet and roast in the oven for 15-18 minutes until they are tender and caramelized at the edges.

  • 7

    Once the chicken is finished baking, drizzle the sweet and sour sauce over it, letting the flavors meld for a few minutes before serving 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

Savor tender, baked chicken coated in a light, crispy whole wheat crust and drizzled with a tangy, sweet and sour sauce. Paired with a colorful medley of roasted bell peppers, zucchini, and red onions, this dish offers a delightful balance of protein, vibrant flavors, and satisfying crunch.

NUTRITION

381kcal
Protein
35.2g
Fat
8.6g
Carbs
41.3g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

2 tbsp Whole Wheat Flour

1 tbsp Honey

1 tbsp Pineapple Juice

1 tsp Low Sodium Soy Sauce

1 tsp Rice Vinegar

0.5 cup Mixed Bell Peppers

0.5 cup Zucchini

0.25 cup Red Onion

1 tsp Olive Oil

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    In a small bowl, whisk together the honey, pineapple juice, soy sauce, and rice vinegar to create the sweet and sour sauce.

  • 3

    Lightly coat the chicken breast with the whole wheat flour, shaking off any excess.

  • 4

    Place the floured chicken on a parchment-lined baking sheet and bake for 18-20 minutes, or until the chicken is cooked through and slightly crispy.

  • 5

    Meanwhile, chop the mixed bell peppers, zucchini, and red onion. Toss with olive oil, salt, and pepper.

  • 6

    Spread the vegetables evenly on another baking sheet and roast in the oven for 15-18 minutes until they are tender and caramelized at the edges.

  • 7

    Once the chicken is finished baking, drizzle the sweet and sour sauce over it, letting the flavors meld for a few minutes before serving alongside the roasted vegetables.