Crispy Baked Sweet and Sour Chicken with Roasted Bell Peppers and Pineapple

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 and Pineapple

YOUR SOLIN GENERATED RECIPE

Crispy Baked Sweet and Sour Chicken with Roasted Bell Peppers and Pineapple

Enjoy a delightful fusion dish that features tender, baked chicken breast coated in a light, crispy panko crust, paired with vibrant roasted red and green bell peppers and sweet pineapple chunks, all finished with a tangy homemade sweet and sour glaze.

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NUTRITION

368kcal
Protein
35.5g
Fat
9.6g
Carbs
33g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 medium Red Bell Pepper (halved)

1/2 medium Green Bell Pepper (halved)

1/2 cup Pineapple Chunks

2 tbsp Panko Bread Crumbs

1 tsp Olive Oil

1 tbsp Low-Sodium Soy Sauce

1 tsp Brown Sugar

1 tsp Rice Vinegar

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PREPARATION

  • 1

    Preheat your oven to 400°F and line a baking sheet with parchment paper.

  • 2

    Slice the chicken breast into thin strips for quicker, even baking. Pat dry with a paper towel.

  • 3

    In a shallow bowl, mix the panko bread crumbs with a pinch of salt and pepper. Dredge each chicken strip lightly to coat evenly.

  • 4

    Arrange the chicken strips on the baking sheet. Drizzle with olive oil over the top to help the crumbs crisp up.

  • 5

    Place the baking sheet in the oven and bake for 15-18 minutes, or until the chicken is golden and cooked through.

  • 6

    While the chicken bakes, prepare the roasted bell peppers. Cut the red and green bell peppers into strips, season with a little salt and pepper, and roast on a separate tray in the oven for about 10 minutes or until tender.

  • 7

    In a small saucepan over low heat, combine the low-sodium soy sauce, brown sugar, and rice vinegar. Stir until the sugar dissolves completely to create a light sweet and sour sauce.

  • 8

    Once everything is cooked, plate the crispy chicken with the roasted bell peppers and pineapple chunks. Drizzle the sweet and sour sauce over the top or serve on the side for dipping.

  • 9

    Enjoy this balanced dish designed to deliver bright flavors, delightful textures, and a satisfying nutritional profile!

Crispy Baked Sweet and Sour Chicken with Roasted Bell Peppers and Pineapple

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 and Pineapple

YOUR SOLIN GENERATED RECIPE

Crispy Baked Sweet and Sour Chicken with Roasted Bell Peppers and Pineapple

Enjoy a delightful fusion dish that features tender, baked chicken breast coated in a light, crispy panko crust, paired with vibrant roasted red and green bell peppers and sweet pineapple chunks, all finished with a tangy homemade sweet and sour glaze.

NUTRITION

368kcal
Protein
35.5g
Fat
9.6g
Carbs
33g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 medium Red Bell Pepper (halved)

1/2 medium Green Bell Pepper (halved)

1/2 cup Pineapple Chunks

2 tbsp Panko Bread Crumbs

1 tsp Olive Oil

1 tbsp Low-Sodium Soy Sauce

1 tsp Brown Sugar

1 tsp Rice Vinegar

PREPARATION

  • 1

    Preheat your oven to 400°F and line a baking sheet with parchment paper.

  • 2

    Slice the chicken breast into thin strips for quicker, even baking. Pat dry with a paper towel.

  • 3

    In a shallow bowl, mix the panko bread crumbs with a pinch of salt and pepper. Dredge each chicken strip lightly to coat evenly.

  • 4

    Arrange the chicken strips on the baking sheet. Drizzle with olive oil over the top to help the crumbs crisp up.

  • 5

    Place the baking sheet in the oven and bake for 15-18 minutes, or until the chicken is golden and cooked through.

  • 6

    While the chicken bakes, prepare the roasted bell peppers. Cut the red and green bell peppers into strips, season with a little salt and pepper, and roast on a separate tray in the oven for about 10 minutes or until tender.

  • 7

    In a small saucepan over low heat, combine the low-sodium soy sauce, brown sugar, and rice vinegar. Stir until the sugar dissolves completely to create a light sweet and sour sauce.

  • 8

    Once everything is cooked, plate the crispy chicken with the roasted bell peppers and pineapple chunks. Drizzle the sweet and sour sauce over the top or serve on the side for dipping.

  • 9

    Enjoy this balanced dish designed to deliver bright flavors, delightful textures, and a satisfying nutritional profile!