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 delightful twist on classic sweet and sour chicken with this crispy baked version. Tender chicken breast is coated in a light almond flour batter, baked to perfection, and paired with vibrant roasted bell peppers and a tangy sweet and sour glaze. A balanced meal that offers a satisfying crunch paired with juicy, flavorful components.

Try 7 days free, then $12.99 / mo.

NUTRITION

397kcal
Protein
41g
Fat
17.6g
Carbs
23.3g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1/4 cup Almond Flour

1 large Egg White

1 cup Sliced Red Bell Pepper

1 tablespoon Sweet and Sour Sauce

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

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

  • 2

    Slice the red bell pepper into thin strips and toss with a drizzle of olive oil (if desired) and a pinch of salt. Spread evenly on half of the baking sheet.

  • 3

    In a shallow bowl, combine the almond flour. In another small bowl, whisk the egg white.

  • 4

    Dip the chicken breast in the egg white, then coat thoroughly with almond flour.

  • 5

    Place the coated chicken breast on the baking sheet alongside the peppers.

  • 6

    Bake in the preheated oven for 20-25 minutes, turning halfway through, until the chicken is cooked through and the coating is lightly crispy.

  • 7

    During the last 5 minutes of baking, drizzle the sweet and sour sauce over the chicken to let it caramelize slightly.

  • 8

    Remove the baking sheet from the oven and let the dish rest for a couple of minutes before serving.

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 delightful twist on classic sweet and sour chicken with this crispy baked version. Tender chicken breast is coated in a light almond flour batter, baked to perfection, and paired with vibrant roasted bell peppers and a tangy sweet and sour glaze. A balanced meal that offers a satisfying crunch paired with juicy, flavorful components.

NUTRITION

397kcal
Protein
41g
Fat
17.6g
Carbs
23.3g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1/4 cup Almond Flour

1 large Egg White

1 cup Sliced Red Bell Pepper

1 tablespoon Sweet and Sour Sauce

PREPARATION

  • 1

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

  • 2

    Slice the red bell pepper into thin strips and toss with a drizzle of olive oil (if desired) and a pinch of salt. Spread evenly on half of the baking sheet.

  • 3

    In a shallow bowl, combine the almond flour. In another small bowl, whisk the egg white.

  • 4

    Dip the chicken breast in the egg white, then coat thoroughly with almond flour.

  • 5

    Place the coated chicken breast on the baking sheet alongside the peppers.

  • 6

    Bake in the preheated oven for 20-25 minutes, turning halfway through, until the chicken is cooked through and the coating is lightly crispy.

  • 7

    During the last 5 minutes of baking, drizzle the sweet and sour sauce over the chicken to let it caramelize slightly.

  • 8

    Remove the baking sheet from the oven and let the dish rest for a couple of minutes before serving.