Crispy Baked Sweet and Sour Chicken with 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 Bell Peppers

YOUR SOLIN GENERATED RECIPE

Crispy Baked Sweet and Sour Chicken with Bell Peppers

Enjoy a burst of flavors with tender, crispy baked chicken coated in a light panko crust, paired with vibrant bell peppers and drizzled with a tangy-sweet sauce. This dish blends savory and zesty notes for a satisfying and balanced meal.

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NUTRITION

320kcal
Protein
35g
Fat
5g
Carbs
29.2g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (170g)

1 medium Red Bell Pepper (119g)

1/4 cup Panko Breadcrumbs (15g)

2 tbsp Pineapple Juice (30g)

1 tbsp Rice Vinegar (15g)

1 tsp Cornstarch (3g)

1 tsp Sugar (4g)

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PREPARATION

  • 1

    Preheat the oven to 400°F and line a baking sheet with parchment paper or lightly spray with cooking oil.

  • 2

    Cut the chicken breast into bite-sized pieces ensuring even sizes for uniform cooking.

  • 3

    In a shallow bowl, add the panko breadcrumbs. Season lightly with salt, pepper, and a pinch of garlic powder if desired.

  • 4

    Coat the chicken pieces in the panko breadcrumbs, gently pressing to adhere the crumbs to the chicken.

  • 5

    Place the breaded chicken pieces on the baking sheet and bake for 18-20 minutes or until the chicken is golden and cooked through.

  • 6

    While the chicken bakes, slice the red bell pepper into strips and set aside.

  • 7

    In a small saucepan, combine pineapple juice, rice vinegar, cornstarch, and sugar. Whisk the mixture over medium heat until it thickens into a glossy sweet and sour sauce.

  • 8

    Once the chicken is done, transfer it to a serving bowl, add the bell pepper strips, and drizzle the sweet and sour sauce evenly over the top.

  • 9

    Serve immediately and enjoy your crispy, tangy, and flavorful meal.

Crispy Baked Sweet and Sour Chicken with 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 Bell Peppers

YOUR SOLIN GENERATED RECIPE

Crispy Baked Sweet and Sour Chicken with Bell Peppers

Enjoy a burst of flavors with tender, crispy baked chicken coated in a light panko crust, paired with vibrant bell peppers and drizzled with a tangy-sweet sauce. This dish blends savory and zesty notes for a satisfying and balanced meal.

NUTRITION

320kcal
Protein
35g
Fat
5g
Carbs
29.2g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (170g)

1 medium Red Bell Pepper (119g)

1/4 cup Panko Breadcrumbs (15g)

2 tbsp Pineapple Juice (30g)

1 tbsp Rice Vinegar (15g)

1 tsp Cornstarch (3g)

1 tsp Sugar (4g)

PREPARATION

  • 1

    Preheat the oven to 400°F and line a baking sheet with parchment paper or lightly spray with cooking oil.

  • 2

    Cut the chicken breast into bite-sized pieces ensuring even sizes for uniform cooking.

  • 3

    In a shallow bowl, add the panko breadcrumbs. Season lightly with salt, pepper, and a pinch of garlic powder if desired.

  • 4

    Coat the chicken pieces in the panko breadcrumbs, gently pressing to adhere the crumbs to the chicken.

  • 5

    Place the breaded chicken pieces on the baking sheet and bake for 18-20 minutes or until the chicken is golden and cooked through.

  • 6

    While the chicken bakes, slice the red bell pepper into strips and set aside.

  • 7

    In a small saucepan, combine pineapple juice, rice vinegar, cornstarch, and sugar. Whisk the mixture over medium heat until it thickens into a glossy sweet and sour sauce.

  • 8

    Once the chicken is done, transfer it to a serving bowl, add the bell pepper strips, and drizzle the sweet and sour sauce evenly over the top.

  • 9

    Serve immediately and enjoy your crispy, tangy, and flavorful meal.