Crispy Baked Sweet and Sour Chicken

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Baked Sweet and Sour Chicken

YOUR SOLIN GENERATED RECIPE

Crispy Baked Sweet and Sour Chicken

Enjoy a vibrant twist on a classic takeout favorite with this crispy baked sweet and sour chicken. Tender chicken breast is lightly coated in a crunchy panko crust and baked to perfection, then tossed with a tangy, fruity sweet and sour sauce featuring pineapple and red bell pepper for an added burst of flavor.

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NUTRITION

372kcal
Protein
43.2g
Fat
5.1g
Carbs
35.1g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (approx. 170g)

1/4 cup Panko Breadcrumbs (approx. 15g)

1 large Egg White (approx. 33g)

1 tbsp Low Sodium Soy Sauce (16g)

1/2 cup Pineapple Chunks, drained (82g)

1/2 medium Red Bell Pepper (75g)

1 tsp Rice Vinegar (5g)

1 tsp Honey (7g)

1/2 tsp Garlic Powder

1/2 tsp Ginger Powder

Cooking Spray

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PREPARATION

  • 1

    Preheat your oven to 425°F and lightly coat a baking sheet with cooking spray.

  • 2

    Slice the chicken breast into bite-sized strips or chunks.

  • 3

    In a shallow bowl, whisk together the egg white and a splash of soy sauce.

  • 4

    In another bowl, combine the panko breadcrumbs with garlic powder and ginger powder.

  • 5

    Dip each chicken piece first into the egg white mixture, then coat thoroughly with the seasoned panko breadcrumbs.

  • 6

    Place the coated chicken pieces onto the prepared baking sheet, ensuring they are spaced out for even baking.

  • 7

    Bake in the preheated oven for about 15-18 minutes, or until the chicken is cooked through and the coating is crispy.

  • 8

    While the chicken is baking, prepare the sweet and sour sauce by mixing together the remaining soy sauce, rice vinegar, honey, pineapple chunks, and red bell pepper in a small saucepan. Heat gently for 3-4 minutes just to meld the flavors; do not bring to a vigorous boil.

  • 9

    Once the chicken is done, remove from the oven and toss lightly with the warm sweet and sour sauce.

  • 10

    Serve immediately and enjoy the crisp texture paired with the tangy, slightly sweet sauce.

Crispy Baked Sweet and Sour Chicken

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Baked Sweet and Sour Chicken

YOUR SOLIN GENERATED RECIPE

Crispy Baked Sweet and Sour Chicken

Enjoy a vibrant twist on a classic takeout favorite with this crispy baked sweet and sour chicken. Tender chicken breast is lightly coated in a crunchy panko crust and baked to perfection, then tossed with a tangy, fruity sweet and sour sauce featuring pineapple and red bell pepper for an added burst of flavor.

NUTRITION

372kcal
Protein
43.2g
Fat
5.1g
Carbs
35.1g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (approx. 170g)

1/4 cup Panko Breadcrumbs (approx. 15g)

1 large Egg White (approx. 33g)

1 tbsp Low Sodium Soy Sauce (16g)

1/2 cup Pineapple Chunks, drained (82g)

1/2 medium Red Bell Pepper (75g)

1 tsp Rice Vinegar (5g)

1 tsp Honey (7g)

1/2 tsp Garlic Powder

1/2 tsp Ginger Powder

Cooking Spray

PREPARATION

  • 1

    Preheat your oven to 425°F and lightly coat a baking sheet with cooking spray.

  • 2

    Slice the chicken breast into bite-sized strips or chunks.

  • 3

    In a shallow bowl, whisk together the egg white and a splash of soy sauce.

  • 4

    In another bowl, combine the panko breadcrumbs with garlic powder and ginger powder.

  • 5

    Dip each chicken piece first into the egg white mixture, then coat thoroughly with the seasoned panko breadcrumbs.

  • 6

    Place the coated chicken pieces onto the prepared baking sheet, ensuring they are spaced out for even baking.

  • 7

    Bake in the preheated oven for about 15-18 minutes, or until the chicken is cooked through and the coating is crispy.

  • 8

    While the chicken is baking, prepare the sweet and sour sauce by mixing together the remaining soy sauce, rice vinegar, honey, pineapple chunks, and red bell pepper in a small saucepan. Heat gently for 3-4 minutes just to meld the flavors; do not bring to a vigorous boil.

  • 9

    Once the chicken is done, remove from the oven and toss lightly with the warm sweet and sour sauce.

  • 10

    Serve immediately and enjoy the crisp texture paired with the tangy, slightly sweet sauce.