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 and satisfying dish featuring crispy, almond flour-coated chicken breast glazed in a tangy, homemade sweet and sour sauce, served over a medley of perfectly roasted vegetables. This dish balances crisp textures with the fresh sweetness of bell peppers and zucchini, delivering a harmonious blend of flavors and a delightful crunch in every bite.

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NUTRITION

436kcal
Protein
46g
Fat
15.8g
Carbs
33.8g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (170g)

1/16 cup Almond Flour (14g)

1 Red Bell Pepper (120g)

1 small Zucchini (100g)

1/4 Red Onion (25g)

1/2 cup Pineapple Chunks (82g)

1 tbsp Rice Vinegar (15g)

1 tsp Honey (7g)

1 tsp Olive Oil (5g)

1/2 tsp Garlic Powder

1/2 tsp Ginger Powder

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.

  • 2

    Pat the chicken breast dry. In a shallow dish, combine the almond flour, garlic powder, ginger powder, salt, and pepper.

  • 3

    Coat the chicken breast evenly in the almond flour mixture.

  • 4

    Place the coated chicken on the baking sheet. In a small bowl, whisk together the pineapple chunks (with a slight mash for sauce texture), rice vinegar, and honey to form a sweet and sour glaze.

  • 5

    Drizzle half of the glaze over the chicken breast.

  • 6

    Toss the chopped red bell pepper, sliced zucchini, and red onion in olive oil, salt, and pepper, then arrange them around the chicken on the baking sheet.

  • 7

    Bake for 20-25 minutes, or until the chicken is cooked through and the coating is crisp, stirring the vegetables halfway through for even roasting.

  • 8

    In the last 5 minutes of baking, brush the remaining glaze over the chicken for an extra sweet and sour finish.

  • 9

    Remove from the oven and let the dish rest for a few minutes 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 and satisfying dish featuring crispy, almond flour-coated chicken breast glazed in a tangy, homemade sweet and sour sauce, served over a medley of perfectly roasted vegetables. This dish balances crisp textures with the fresh sweetness of bell peppers and zucchini, delivering a harmonious blend of flavors and a delightful crunch in every bite.

NUTRITION

436kcal
Protein
46g
Fat
15.8g
Carbs
33.8g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (170g)

1/16 cup Almond Flour (14g)

1 Red Bell Pepper (120g)

1 small Zucchini (100g)

1/4 Red Onion (25g)

1/2 cup Pineapple Chunks (82g)

1 tbsp Rice Vinegar (15g)

1 tsp Honey (7g)

1 tsp Olive Oil (5g)

1/2 tsp Garlic Powder

1/2 tsp Ginger Powder

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.

  • 2

    Pat the chicken breast dry. In a shallow dish, combine the almond flour, garlic powder, ginger powder, salt, and pepper.

  • 3

    Coat the chicken breast evenly in the almond flour mixture.

  • 4

    Place the coated chicken on the baking sheet. In a small bowl, whisk together the pineapple chunks (with a slight mash for sauce texture), rice vinegar, and honey to form a sweet and sour glaze.

  • 5

    Drizzle half of the glaze over the chicken breast.

  • 6

    Toss the chopped red bell pepper, sliced zucchini, and red onion in olive oil, salt, and pepper, then arrange them around the chicken on the baking sheet.

  • 7

    Bake for 20-25 minutes, or until the chicken is cooked through and the coating is crisp, stirring the vegetables halfway through for even roasting.

  • 8

    In the last 5 minutes of baking, brush the remaining glaze over the chicken for an extra sweet and sour finish.

  • 9

    Remove from the oven and let the dish rest for a few minutes before serving.