Crispy Baked Sweet and Sour Chicken with Roasted Bell Peppers

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

YOUR SOLIN GENERATED RECIPE

Crispy Baked Sweet and Sour Chicken with Roasted Bell Peppers

Enjoy a flavorful twist on a classic with lightly crispy baked chicken smothered in a tangy sweet and sour sauce, paired with a medley of roasted red and yellow bell peppers. This dish marries a satisfying crunch with a burst of zesty flavors, making it a perfect balanced meal.

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NUTRITION

420kcal
Protein
39.8g
Fat
5.3g
Carbs
54.2g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1 medium Red Bell Pepper

1 medium Yellow Bell Pepper

1/4 cup Panko Breadcrumbs

1 large Egg White

1/4 cup Pineapple Chunks

1 serving Sweet and Sour Sauce Mix

1 tbsp Low-Sodium Soy Sauce

1 tbsp Rice Vinegar

1/2 tsp Honey

1 tsp Fresh Ginger (minced)

1 clove Garlic (minced)

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PREPARATION

  • 1

    Preheat your oven to 400°F. Line a baking sheet with parchment paper for easy cleanup.

  • 2

    Prepare the chicken breast by patting it dry. In a shallow bowl, mix the egg white with a pinch of salt.

  • 3

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

  • 4

    Place the coated chicken breast on the prepared baking sheet and bake for 18-20 minutes until crispy and cooked through.

  • 5

    While the chicken bakes, slice the red and yellow bell peppers into strips and toss them with a little olive oil, salt, and pepper on a separate baking tray.

  • 6

    Roast the bell peppers in the oven for about 15 minutes, or until they are tender and slightly charred.

  • 7

    In a small saucepan, combine the sweet and sour sauce mix, low-sodium soy sauce, rice vinegar, honey, minced ginger, minced garlic, and pineapple chunks. Simmer over low heat for 5 minutes until slightly thickened.

  • 8

    Once the chicken and bell peppers are ready, plate them together and drizzle the warm sweet and sour sauce over the chicken.

  • 9

    Serve immediately and enjoy a delicious balance of tangy, sweet, and savory flavors in every bite.

Crispy Baked Sweet and Sour Chicken with Roasted Bell Peppers

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

YOUR SOLIN GENERATED RECIPE

Crispy Baked Sweet and Sour Chicken with Roasted Bell Peppers

Enjoy a flavorful twist on a classic with lightly crispy baked chicken smothered in a tangy sweet and sour sauce, paired with a medley of roasted red and yellow bell peppers. This dish marries a satisfying crunch with a burst of zesty flavors, making it a perfect balanced meal.

NUTRITION

420kcal
Protein
39.8g
Fat
5.3g
Carbs
54.2g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1 medium Red Bell Pepper

1 medium Yellow Bell Pepper

1/4 cup Panko Breadcrumbs

1 large Egg White

1/4 cup Pineapple Chunks

1 serving Sweet and Sour Sauce Mix

1 tbsp Low-Sodium Soy Sauce

1 tbsp Rice Vinegar

1/2 tsp Honey

1 tsp Fresh Ginger (minced)

1 clove Garlic (minced)

PREPARATION

  • 1

    Preheat your oven to 400°F. Line a baking sheet with parchment paper for easy cleanup.

  • 2

    Prepare the chicken breast by patting it dry. In a shallow bowl, mix the egg white with a pinch of salt.

  • 3

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

  • 4

    Place the coated chicken breast on the prepared baking sheet and bake for 18-20 minutes until crispy and cooked through.

  • 5

    While the chicken bakes, slice the red and yellow bell peppers into strips and toss them with a little olive oil, salt, and pepper on a separate baking tray.

  • 6

    Roast the bell peppers in the oven for about 15 minutes, or until they are tender and slightly charred.

  • 7

    In a small saucepan, combine the sweet and sour sauce mix, low-sodium soy sauce, rice vinegar, honey, minced ginger, minced garlic, and pineapple chunks. Simmer over low heat for 5 minutes until slightly thickened.

  • 8

    Once the chicken and bell peppers are ready, plate them together and drizzle the warm sweet and sour sauce over the chicken.

  • 9

    Serve immediately and enjoy a delicious balance of tangy, sweet, and savory flavors in every bite.