Crispy Baked 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 Baked Sweet and Sour Chicken with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Baked Sweet and Sour Chicken with Roasted Vegetables

Enjoy a vibrant dish featuring tender chicken breast coated with a light, crispy whole wheat panko crust, paired with a tangy sweet and sour glaze and a medley of roasted red bell pepper, zucchini, and pineapple chunks. This dish delivers a lively balance of flavors and textures, making it both satisfying and nourishing.

Try 7 days free, then $12.99 / mo.

NUTRITION

403kcal
Protein
42.0g
Fat
10.5g
Carbs
36g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 large Egg White

1/3 cup Whole Wheat Panko Breadcrumbs

1/4 cup Pineapple Chunks

1/2 medium Red Bell Pepper

1/2 medium Zucchini

1 tsp Olive Oil

1 tsp Apple Cider Vinegar

1 tsp Maple Syrup

1 clove Garlic

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

    In a small bowl, whisk the egg white and set aside.

  • 3

    Dip the chicken breast into the egg white, then coat evenly with whole wheat panko breadcrumbs.

  • 4

    Place the coated chicken on a baking sheet lined with parchment paper.

  • 5

    In another bowl, combine pineapple chunks, chopped red bell pepper, zucchini, minced garlic, apple cider vinegar, maple syrup, and a drizzle of olive oil. Toss to coat evenly.

  • 6

    Spread the vegetable mixture around the chicken on the baking sheet.

  • 7

    Bake everything in the preheated oven for 20-25 minutes until the chicken is cooked through and the vegetables are tender and slightly caramelized.

  • 8

    If desired, switch the oven to broil for 2-3 minutes to crisp up the chicken further, watching carefully to prevent burning.

  • 9

    Remove from the oven and let cool slightly before serving.

Crispy Baked 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 Baked Sweet and Sour Chicken with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Baked Sweet and Sour Chicken with Roasted Vegetables

Enjoy a vibrant dish featuring tender chicken breast coated with a light, crispy whole wheat panko crust, paired with a tangy sweet and sour glaze and a medley of roasted red bell pepper, zucchini, and pineapple chunks. This dish delivers a lively balance of flavors and textures, making it both satisfying and nourishing.

NUTRITION

403kcal
Protein
42.0g
Fat
10.5g
Carbs
36g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 large Egg White

1/3 cup Whole Wheat Panko Breadcrumbs

1/4 cup Pineapple Chunks

1/2 medium Red Bell Pepper

1/2 medium Zucchini

1 tsp Olive Oil

1 tsp Apple Cider Vinegar

1 tsp Maple Syrup

1 clove Garlic

PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

    In a small bowl, whisk the egg white and set aside.

  • 3

    Dip the chicken breast into the egg white, then coat evenly with whole wheat panko breadcrumbs.

  • 4

    Place the coated chicken on a baking sheet lined with parchment paper.

  • 5

    In another bowl, combine pineapple chunks, chopped red bell pepper, zucchini, minced garlic, apple cider vinegar, maple syrup, and a drizzle of olive oil. Toss to coat evenly.

  • 6

    Spread the vegetable mixture around the chicken on the baking sheet.

  • 7

    Bake everything in the preheated oven for 20-25 minutes until the chicken is cooked through and the vegetables are tender and slightly caramelized.

  • 8

    If desired, switch the oven to broil for 2-3 minutes to crisp up the chicken further, watching carefully to prevent burning.

  • 9

    Remove from the oven and let cool slightly before serving.