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 vibrant plate featuring lightly crisped chicken enveloped in a tangy sweet and sour sauce, perfectly paired with a medley of roasted red bell pepper and broccoli, served alongside fluffy quinoa. The dish delivers a satisfying crunch, a burst of tangy sweetness, and nourishing warmth with every bite.

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NUTRITION

382kcal
Protein
31.7g
Fat
10.6g
Carbs
39.7g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

2 tablespoons Almond Flour

1/4 cup Pineapple Chunks

1 teaspoon Honey

1 teaspoon Rice Vinegar

1/2 cup Red Bell Pepper

1/2 cup Broccoli

1/2 cup Cooked Quinoa

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PREPARATION

  • 1

    Preheat your oven to 425°F. Toss red bell pepper and broccoli with a drizzle of olive oil, salt, and pepper, then spread them on a baking sheet for roasting.

  • 2

    Lightly coat the chicken breast with almond flour, shaking off any excess to form a thin crispy layer.

  • 3

    In a small bowl, mix pineapple chunks, honey, and rice vinegar to create the sweet and sour sauce.

  • 4

    Heat a non-stick skillet over medium heat. Sear the coated chicken breast for 3-4 minutes on each side until it develops a golden crust.

  • 5

    Transfer the chicken to the oven alongside the vegetables and roast for an additional 10-12 minutes, ensuring the chicken is fully cooked.

  • 6

    Once roasted, slice the chicken and drizzle the sweet and sour sauce over it, then serve with the roasted vegetables and a side of cooked quinoa for a balanced, nutrient-rich meal.

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 vibrant plate featuring lightly crisped chicken enveloped in a tangy sweet and sour sauce, perfectly paired with a medley of roasted red bell pepper and broccoli, served alongside fluffy quinoa. The dish delivers a satisfying crunch, a burst of tangy sweetness, and nourishing warmth with every bite.

NUTRITION

382kcal
Protein
31.7g
Fat
10.6g
Carbs
39.7g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

2 tablespoons Almond Flour

1/4 cup Pineapple Chunks

1 teaspoon Honey

1 teaspoon Rice Vinegar

1/2 cup Red Bell Pepper

1/2 cup Broccoli

1/2 cup Cooked Quinoa

PREPARATION

  • 1

    Preheat your oven to 425°F. Toss red bell pepper and broccoli with a drizzle of olive oil, salt, and pepper, then spread them on a baking sheet for roasting.

  • 2

    Lightly coat the chicken breast with almond flour, shaking off any excess to form a thin crispy layer.

  • 3

    In a small bowl, mix pineapple chunks, honey, and rice vinegar to create the sweet and sour sauce.

  • 4

    Heat a non-stick skillet over medium heat. Sear the coated chicken breast for 3-4 minutes on each side until it develops a golden crust.

  • 5

    Transfer the chicken to the oven alongside the vegetables and roast for an additional 10-12 minutes, ensuring the chicken is fully cooked.

  • 6

    Once roasted, slice the chicken and drizzle the sweet and sour sauce over it, then serve with the roasted vegetables and a side of cooked quinoa for a balanced, nutrient-rich meal.