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 vibrant dish featuring crispy, baked chicken coated lightly in a sweet and tangy glaze, paired with roasted red bell peppers and a side of fluffy quinoa. The dish delivers a satisfying crunch and a burst of flavor while keeping the macros balanced and delicious.

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NUTRITION

384kcal
Protein
40.2g
Fat
9.5g
Carbs
43g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 medium Red Bell Pepper

1 tbsp Cornstarch

2 tbsp Pineapple Juice

1 tsp Honey

1 tsp Rice Vinegar

1 tsp Olive Oil

1 clove Garlic

1/2 cup Cooked Quinoa

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PREPARATION

  • 1

    Preheat the oven to 425°F. Line a baking sheet with parchment paper.

  • 2

    In a shallow bowl, toss the chicken breast with cornstarch until evenly coated.

  • 3

    Place the coated chicken on one side of the baking sheet. Drizzle lightly with olive oil.

  • 4

    Slice the red bell pepper into strips and spread them on the other side of the baking sheet. Drizzle a tiny bit more olive oil if desired.

  • 5

    Bake for 18-20 minutes or until the chicken is cooked through and has a crispy exterior, and the bell peppers are tender and slightly charred.

  • 6

    Meanwhile, in a small saucepan, combine pineapple juice, honey, rice vinegar, and minced garlic. Bring to a simmer over medium heat and stir until slightly thickened into a sweet and sour glaze.

  • 7

    Remove the chicken and bell peppers from the oven. Drizzle the sweet and sour glaze evenly over the chicken and toss the bell peppers to coat.

  • 8

    Serve the crispy baked sweet and sour chicken alongside the cooked quinoa for a balanced and flavorful meal.

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 vibrant dish featuring crispy, baked chicken coated lightly in a sweet and tangy glaze, paired with roasted red bell peppers and a side of fluffy quinoa. The dish delivers a satisfying crunch and a burst of flavor while keeping the macros balanced and delicious.

NUTRITION

384kcal
Protein
40.2g
Fat
9.5g
Carbs
43g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 medium Red Bell Pepper

1 tbsp Cornstarch

2 tbsp Pineapple Juice

1 tsp Honey

1 tsp Rice Vinegar

1 tsp Olive Oil

1 clove Garlic

1/2 cup Cooked Quinoa

PREPARATION

  • 1

    Preheat the oven to 425°F. Line a baking sheet with parchment paper.

  • 2

    In a shallow bowl, toss the chicken breast with cornstarch until evenly coated.

  • 3

    Place the coated chicken on one side of the baking sheet. Drizzle lightly with olive oil.

  • 4

    Slice the red bell pepper into strips and spread them on the other side of the baking sheet. Drizzle a tiny bit more olive oil if desired.

  • 5

    Bake for 18-20 minutes or until the chicken is cooked through and has a crispy exterior, and the bell peppers are tender and slightly charred.

  • 6

    Meanwhile, in a small saucepan, combine pineapple juice, honey, rice vinegar, and minced garlic. Bring to a simmer over medium heat and stir until slightly thickened into a sweet and sour glaze.

  • 7

    Remove the chicken and bell peppers from the oven. Drizzle the sweet and sour glaze evenly over the chicken and toss the bell peppers to coat.

  • 8

    Serve the crispy baked sweet and sour chicken alongside the cooked quinoa for a balanced and flavorful meal.