YOUR SOLIN GENERATED RECIPE
Crispy Baked Sweet and Sour Chicken with Roasted Bell Peppers and Pineapple
Enjoy a vibrant plate featuring tender chicken breast with a crispy, panko-coated exterior, gloriously baked for a lighter take. Paired with sweet roasted bell peppers and juicy pineapple chunks drizzled in a tangy sweet and sour sauce, this dish delivers a perfect harmony of flavors and textures without overloading on calories.
INGREDIENTS
6 oz Boneless Skinless Chicken Breast
1/4 cup Panko Bread Crumbs
1 medium Red Bell Pepper
1 cup Pineapple Chunks
2 tbsp Sweet and Sour Sauce
1 tsp Olive Oil
Salt and Pepper to taste
PREPARATION
Preheat your oven to 425°F. Line a baking sheet with parchment paper for easy cleanup.
Season the chicken breast with salt and pepper. Dredge each piece lightly in panko bread crumbs pressed on both sides for a crispy coating.
Place the coated chicken on the baking sheet and drizzle lightly with olive oil for extra crispiness.
Bake the chicken in the preheated oven for 18-22 minutes or until the internal temperature reaches 165°F and the coating is golden.
Meanwhile, slice the red bell pepper and prepare the pineapple chunks if not pre-cut.
In a small saucepan over low heat, warm up the sweet and sour sauce just until it's easily pourable.
Optionally, for a burst of roasted flavor, you can toss the sliced bell pepper in a tiny drizzle of olive oil, season with salt, and roast them in the oven for 10 minutes alongside the chicken.
Once the chicken is finished baking, plate it with the roasted bell peppers and scatter pineapple chunks around the dish.
Drizzle the warmed sweet and sour sauce over the chicken or serve on the side. Enjoy your well-balanced, flavorful meal!