NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken Breast

2 Tbsp Panko Breadcrumbs

1 large Egg

1/2 cup Pineapple Chunks (drained)

1 medium Red Bell Pepper

1/2 medium Red Onion

1 medium Carrot

1 medium Zucchini

2 tsp Olive Oil

1 tsp Rice Vinegar

1 tsp Honey

1 tsp Cornstarch

PREPARATION

• 1

  Preheat your oven to 425°F.

• 2

  Cut the chicken breast into strips or bite-sized pieces.

• 3

  In a shallow bowl, whisk the egg. In another bowl, add the panko breadcrumbs.

• 4

  Dip each piece of chicken first in the egg then coat evenly with panko breadcrumbs.

• 5

  Arrange the coated chicken pieces on a baking sheet lined with parchment paper.

• 6

  In a small saucepan, combine pineapple chunks, rice vinegar, honey, and cornstarch. Heat over medium heat, stirring frequently until the mixture thickens into a smooth sweet and sour sauce.

• 7

  Prepare the vegetables by slicing the red bell pepper, red onion, carrot, and zucchini into bite-sized pieces. Place them in a bowl, drizzle with olive oil, and season with a pinch of salt and pepper if desired.

• 8

  Spread the vegetables out on a separate baking sheet.

• 9

  Place both the chicken and vegetable sheets in the oven. Bake the chicken for 15-20 minutes or until cooked through and crispy, and roast the vegetables for 20-25 minutes until tender and slightly caramelized, stirring halfway through.

• 10

  Once done, drizzle the warm sweet and sour sauce over the chicken or serve it on the side for dipping.

• 11

  Plate the crispy chicken with a generous serving of roasted vegetables, and enjoy!