Crispy Baked Sweet and Sour Chicken with Roasted 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 Roasted Bell Peppers

YOUR SOLIN GENERATED RECIPE

Crispy Baked Sweet and Sour Chicken with Roasted Bell Peppers

Enjoy a vibrant dish featuring tender chicken breast cloaked in a light, crispy almond flour coating, enhanced by a tangy sweet and sour glaze and served with smoky roasted red bell peppers. The flavors are balanced with the perfect mix of sweet, savory, and a hint of spice, making it a delightful and wholesome meal.

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NUTRITION

345kcal
Protein
41.3g
Fat
12.4g
Carbs
25g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 medium Red Bell Pepper

15g Almond Flour

1 tsp Cornstarch

1 large Egg White

2 tbsp Sweet and Sour Sauce

Salt, Pepper & Garlic Powder to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F (218°C) and line a baking sheet with parchment paper.

  • 2

    Slice the red bell pepper into thick strips, toss lightly with a pinch of salt and a drizzle of olive oil if desired, and spread evenly on the baking sheet.

  • 3

    Roast the bell peppers in the oven for about 15-20 minutes until they are tender and slightly charred on the edges.

  • 4

    Meanwhile, cut the chicken breast into bite-sized pieces. In a small bowl, combine the almond flour and cornstarch with a pinch of salt, pepper, and garlic powder.

  • 5

    Dip the chicken pieces first into the egg white, then dredge thoroughly in the almond flour mixture to ensure a light, crispy coating.

  • 6

    Place the coated chicken pieces on a separate baking tray lined with parchment. Bake in the preheated oven for 18-20 minutes, flipping halfway, until the chicken is cooked through and golden.

  • 7

    Once both the chicken and peppers are done, drizzle the sweet and sour sauce over the chicken. Optionally, return the chicken to the oven for an additional 3-5 minutes to allow the sauce to set slightly.

  • 8

    Plate the roasted bell peppers alongside the crispy baked chicken and serve immediately.

Crispy Baked Sweet and Sour Chicken with Roasted 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 Roasted Bell Peppers

YOUR SOLIN GENERATED RECIPE

Crispy Baked Sweet and Sour Chicken with Roasted Bell Peppers

Enjoy a vibrant dish featuring tender chicken breast cloaked in a light, crispy almond flour coating, enhanced by a tangy sweet and sour glaze and served with smoky roasted red bell peppers. The flavors are balanced with the perfect mix of sweet, savory, and a hint of spice, making it a delightful and wholesome meal.

NUTRITION

345kcal
Protein
41.3g
Fat
12.4g
Carbs
25g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 medium Red Bell Pepper

15g Almond Flour

1 tsp Cornstarch

1 large Egg White

2 tbsp Sweet and Sour Sauce

Salt, Pepper & Garlic Powder to taste

PREPARATION

  • 1

    Preheat your oven to 425°F (218°C) and line a baking sheet with parchment paper.

  • 2

    Slice the red bell pepper into thick strips, toss lightly with a pinch of salt and a drizzle of olive oil if desired, and spread evenly on the baking sheet.

  • 3

    Roast the bell peppers in the oven for about 15-20 minutes until they are tender and slightly charred on the edges.

  • 4

    Meanwhile, cut the chicken breast into bite-sized pieces. In a small bowl, combine the almond flour and cornstarch with a pinch of salt, pepper, and garlic powder.

  • 5

    Dip the chicken pieces first into the egg white, then dredge thoroughly in the almond flour mixture to ensure a light, crispy coating.

  • 6

    Place the coated chicken pieces on a separate baking tray lined with parchment. Bake in the preheated oven for 18-20 minutes, flipping halfway, until the chicken is cooked through and golden.

  • 7

    Once both the chicken and peppers are done, drizzle the sweet and sour sauce over the chicken. Optionally, return the chicken to the oven for an additional 3-5 minutes to allow the sauce to set slightly.

  • 8

    Plate the roasted bell peppers alongside the crispy baked chicken and serve immediately.