Crispy Baked Sweet and Sour Chicken with Roasted Bell Peppers and Pineapple

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 and Pineapple

YOUR SOLIN GENERATED RECIPE

Crispy Baked Sweet and Sour Chicken with Roasted Bell Peppers and Pineapple

Enjoy a vibrant fusion of flavors with tender, crispy baked chicken smothered in a tangy sweet and sour glaze, accompanied by roasted red bell peppers and juicy pineapple chunks. This dish delivers a satisfying crunch, a burst of tropical sweetness, and a savory glaze, making it an exciting and wholesome meal perfect for dinner.

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NUTRITION

441kcal
Protein
44.1g
Fat
5.5g
Carbs
51g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 medium Red Bell Pepper

1/2 cup Pineapple Chunks

1/4 cup Panko Breadcrumbs

1 large Egg White

1/4 cup Pineapple Juice

1 tbsp Low-Sugar Ketchup

1 tsp Rice Vinegar

1 tsp Low-Sodium Soy Sauce

1 tsp Cornstarch

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PREPARATION

  • 1

    Preheat your oven to 425°F and line a baking sheet with parchment paper.

  • 2

    Slice the red bell pepper into strips and toss with a light drizzle of oil, salt, and pepper. Roast in the oven for about 15-20 minutes until tender and slightly caramelized.

  • 3

    Meanwhile, prepare the chicken by patting it dry. In a bowl, whisk together the egg white.

  • 4

    Dredge the chicken breast in the egg white, then coat evenly with panko breadcrumbs.

  • 5

    Place the breaded chicken on a separate parchment-lined baking sheet. Bake in the preheated oven for 18-20 minutes, flipping halfway through, until the chicken is cooked through and the coating is crispy.

  • 6

    While the chicken and peppers roast, prepare the sweet and sour sauce by combining pineapple juice, low-sugar ketchup, rice vinegar, low-sodium soy sauce, and cornstarch in a small saucepan. Bring to a simmer over medium heat until the sauce thickens slightly, about 3-4 minutes.

  • 7

    Once everything is cooked, plate the crispy chicken alongside the roasted red bell pepper strips and pineapple chunks. Drizzle the warm sweet and sour sauce over the chicken.

  • 8

    Serve immediately and enjoy the burst of sweet, tangy, and savory flavors!

Crispy Baked Sweet and Sour Chicken with Roasted Bell Peppers and Pineapple

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 and Pineapple

YOUR SOLIN GENERATED RECIPE

Crispy Baked Sweet and Sour Chicken with Roasted Bell Peppers and Pineapple

Enjoy a vibrant fusion of flavors with tender, crispy baked chicken smothered in a tangy sweet and sour glaze, accompanied by roasted red bell peppers and juicy pineapple chunks. This dish delivers a satisfying crunch, a burst of tropical sweetness, and a savory glaze, making it an exciting and wholesome meal perfect for dinner.

NUTRITION

441kcal
Protein
44.1g
Fat
5.5g
Carbs
51g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 medium Red Bell Pepper

1/2 cup Pineapple Chunks

1/4 cup Panko Breadcrumbs

1 large Egg White

1/4 cup Pineapple Juice

1 tbsp Low-Sugar Ketchup

1 tsp Rice Vinegar

1 tsp Low-Sodium Soy Sauce

1 tsp Cornstarch

PREPARATION

  • 1

    Preheat your oven to 425°F and line a baking sheet with parchment paper.

  • 2

    Slice the red bell pepper into strips and toss with a light drizzle of oil, salt, and pepper. Roast in the oven for about 15-20 minutes until tender and slightly caramelized.

  • 3

    Meanwhile, prepare the chicken by patting it dry. In a bowl, whisk together the egg white.

  • 4

    Dredge the chicken breast in the egg white, then coat evenly with panko breadcrumbs.

  • 5

    Place the breaded chicken on a separate parchment-lined baking sheet. Bake in the preheated oven for 18-20 minutes, flipping halfway through, until the chicken is cooked through and the coating is crispy.

  • 6

    While the chicken and peppers roast, prepare the sweet and sour sauce by combining pineapple juice, low-sugar ketchup, rice vinegar, low-sodium soy sauce, and cornstarch in a small saucepan. Bring to a simmer over medium heat until the sauce thickens slightly, about 3-4 minutes.

  • 7

    Once everything is cooked, plate the crispy chicken alongside the roasted red bell pepper strips and pineapple chunks. Drizzle the warm sweet and sour sauce over the chicken.

  • 8

    Serve immediately and enjoy the burst of sweet, tangy, and savory flavors!