NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken Breast

1/2 medium Red Bell Pepper

1/2 medium Yellow Bell Pepper

1/4 cup Panko Bread Crumbs

1/4 cup Pineapple Chunks

1 tsp Honey

1 tsp Rice Vinegar

1/2 tbsp Ketchup

PREPARATION

• 1

  Preheat your oven to 425°F and line a baking sheet with parchment paper.

• 2

  Slice the red and yellow bell peppers into strips. Place them on half of the baking sheet, drizzle lightly with a bit of cooking spray or olive oil if desired, and set aside.

• 3

  In a shallow dish, spread the panko bread crumbs. Pat the chicken breast dry with paper towels and coat it evenly with the panko crumbs for a crispy exterior.

• 4

  Place the crumb-coated chicken on the other half of the baking sheet.

• 5

  In a small bowl, combine the pineapple chunks, honey, rice vinegar, and ketchup to create the sweet and sour glaze. Use a blender or fork to lightly mash the pineapple for a smoother consistency if preferred.

• 6

  Bake in the oven for 18-20 minutes, or until the chicken reaches an internal temperature of 165°F and is golden and crispy. Roast the bell peppers simultaneously until tender and slightly charred at the edges.

• 7

  In the last 5 minutes of baking, brush the glaze over the chicken for a burst of sweet and tangy flavor.

• 8

  Remove from oven, let rest for a couple of minutes, then slice the chicken and serve alongside the roasted bell peppers. Enjoy!