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 vibrant twist on classic sweet and sour chicken with a crispy baked coating and colorful roasted bell peppers. This dish features tender chicken marinated in a tangy pineapple-honey sauce, lightly breaded for crunch, and served alongside roasted red bell peppers drizzled with olive oil.

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NUTRITION

331kcal
Protein
34.3g
Fat
9.5g
Carbs
31.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/4 cup Pineapple Juice

1 tsp Honey

1/4 cup Panko Breadcrumbs

1 medium Red Bell Pepper

1 tsp Olive Oil

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    In a small bowl, whisk together the pineapple juice and honey to create the sweet and sour marinade.

  • 3

    Place the chicken breast in a shallow dish and pour half of the marinade over it, ensuring the chicken is well-coated. Reserve the remaining marinade for later use.

  • 4

    Allow the chicken to marinate for at least 15 minutes at room temperature.

  • 5

    After marination, lightly coat the chicken with panko breadcrumbs by pressing them onto the surface.

  • 6

    Place the breaded chicken on a lined baking sheet and drizzle a little leftover marinade over the top.

  • 7

    Roast the chicken in the preheated oven for about 20-25 minutes, or until the internal temperature reaches 165°F and the coating becomes crispy.

  • 8

    While the chicken bakes, slice the red bell pepper into strips and toss them in a small bowl with the teaspoon of olive oil. Season lightly with salt and pepper if desired.

  • 9

    Spread the bell pepper strips onto another baking sheet and roast in the oven for about 15 minutes, until tender and slightly charred on the edges.

  • 10

    Once both the chicken and bell peppers are done, serve the crispy baked chicken alongside the roasted bell peppers. Optionally, drizzle any remaining sweet and sour marinade over the dish for extra flavor.

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 vibrant twist on classic sweet and sour chicken with a crispy baked coating and colorful roasted bell peppers. This dish features tender chicken marinated in a tangy pineapple-honey sauce, lightly breaded for crunch, and served alongside roasted red bell peppers drizzled with olive oil.

NUTRITION

331kcal
Protein
34.3g
Fat
9.5g
Carbs
31.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/4 cup Pineapple Juice

1 tsp Honey

1/4 cup Panko Breadcrumbs

1 medium Red Bell Pepper

1 tsp Olive Oil

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    In a small bowl, whisk together the pineapple juice and honey to create the sweet and sour marinade.

  • 3

    Place the chicken breast in a shallow dish and pour half of the marinade over it, ensuring the chicken is well-coated. Reserve the remaining marinade for later use.

  • 4

    Allow the chicken to marinate for at least 15 minutes at room temperature.

  • 5

    After marination, lightly coat the chicken with panko breadcrumbs by pressing them onto the surface.

  • 6

    Place the breaded chicken on a lined baking sheet and drizzle a little leftover marinade over the top.

  • 7

    Roast the chicken in the preheated oven for about 20-25 minutes, or until the internal temperature reaches 165°F and the coating becomes crispy.

  • 8

    While the chicken bakes, slice the red bell pepper into strips and toss them in a small bowl with the teaspoon of olive oil. Season lightly with salt and pepper if desired.

  • 9

    Spread the bell pepper strips onto another baking sheet and roast in the oven for about 15 minutes, until tender and slightly charred on the edges.

  • 10

    Once both the chicken and bell peppers are done, serve the crispy baked chicken alongside the roasted bell peppers. Optionally, drizzle any remaining sweet and sour marinade over the dish for extra flavor.