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 delightful twist on classic sweet and sour chicken, featuring crispy, lightly breaded chicken breast tossed in a tangy, pineapple-infused sauce and served alongside a medley of oven-roasted vegetables. The dish offers a satisfying balance of sweet, savory, and zesty flavors with a crisp texture that makes every bite a treat.

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NUTRITION

360kcal
Protein
40.2g
Fat
9.6g
Carbs
35g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (~142g)

1/4 cup Panko Breadcrumbs (~15g)

2 tbsp Pineapple Juice (~30g)

1/2 cup Red Bell Pepper (~75g)

1/2 cup Broccoli (~78g)

1/2 medium Carrot (~65g)

1 tsp Olive Oil (~5g)

1 tsp Rice Vinegar

2 cloves Garlic

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PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

    Slice the red bell pepper, broccoli, and carrot into bite-size pieces. Toss the vegetables with olive oil and a pinch of salt, then spread them out on a baking sheet.

  • 3

    Roast the vegetables in the oven for about 20 minutes or until tender and slightly charred on the edges.

  • 4

    While the vegetables roast, prepare the chicken: Pat the chicken breast dry and lightly season with salt and pepper.

  • 5

    Coat the chicken breast with minced garlic, then dredge it in panko breadcrumbs to form a crispy layer.

  • 6

    In a small bowl, mix pineapple juice, rice vinegar, and a touch more minced garlic to create your sweet and sour sauce.

  • 7

    Heat a non-stick skillet over medium heat and cook the breaded chicken for 4-5 minutes per side until golden and cooked through.

  • 8

    Once the chicken and vegetables are ready, slice the chicken and drizzle with the sweet and sour sauce.

  • 9

    Plate the sliced chicken alongside the roasted vegetables and serve immediately.

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 delightful twist on classic sweet and sour chicken, featuring crispy, lightly breaded chicken breast tossed in a tangy, pineapple-infused sauce and served alongside a medley of oven-roasted vegetables. The dish offers a satisfying balance of sweet, savory, and zesty flavors with a crisp texture that makes every bite a treat.

NUTRITION

360kcal
Protein
40.2g
Fat
9.6g
Carbs
35g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (~142g)

1/4 cup Panko Breadcrumbs (~15g)

2 tbsp Pineapple Juice (~30g)

1/2 cup Red Bell Pepper (~75g)

1/2 cup Broccoli (~78g)

1/2 medium Carrot (~65g)

1 tsp Olive Oil (~5g)

1 tsp Rice Vinegar

2 cloves Garlic

PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

    Slice the red bell pepper, broccoli, and carrot into bite-size pieces. Toss the vegetables with olive oil and a pinch of salt, then spread them out on a baking sheet.

  • 3

    Roast the vegetables in the oven for about 20 minutes or until tender and slightly charred on the edges.

  • 4

    While the vegetables roast, prepare the chicken: Pat the chicken breast dry and lightly season with salt and pepper.

  • 5

    Coat the chicken breast with minced garlic, then dredge it in panko breadcrumbs to form a crispy layer.

  • 6

    In a small bowl, mix pineapple juice, rice vinegar, and a touch more minced garlic to create your sweet and sour sauce.

  • 7

    Heat a non-stick skillet over medium heat and cook the breaded chicken for 4-5 minutes per side until golden and cooked through.

  • 8

    Once the chicken and vegetables are ready, slice the chicken and drizzle with the sweet and sour sauce.

  • 9

    Plate the sliced chicken alongside the roasted vegetables and serve immediately.