Crispy Baked Sweet and Sour Chicken with Roasted Vegetables

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 Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Baked Sweet and Sour Chicken with Roasted Vegetables

Enjoy a flavorful twist on classic sweet and sour chicken with a crispy baked coating paired with a colorful medley of roasted vegetables. The tangy sauce complements the savory chicken while providing a satisfying crunch and tender veggies, making this dish both comforting and balanced.

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NUTRITION

366kcal
Protein
39.6g
Fat
9.4g
Carbs
28g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/4 cup Panko Breadcrumbs

1/2 cup sliced Bell Pepper

1/2 cup sliced Zucchini

1/2 medium Carrot

2 tbsp Pineapple Juice

1 tbsp Low-Sodium Soy Sauce

1 tsp Rice Vinegar

1 tsp Olive Oil

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PREPARATION

  • 1

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

  • 2

    Cut the chicken breast into bite-sized pieces and pat dry with paper towels.

  • 3

    In a shallow bowl, coat the chicken pieces lightly with the panko breadcrumbs. For extra adhesion, you might lightly mist or brush with a small amount of water or egg white if desired, then coat with panko.

  • 4

    In a separate small bowl, whisk together pineapple juice, low-sodium soy sauce, and rice vinegar to create the sweet and sour sauce.

  • 5

    Place the breaded chicken pieces on one side of the baking sheet. Toss the sliced bell pepper, zucchini, and carrot in olive oil and a pinch of salt, then spread them on the other side of the baking sheet.

  • 6

    Bake for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender and slightly caramelized. Halfway through, pour the sweet and sour sauce over the chicken pieces and gently toss the vegetables if needed to ensure even cooking.

  • 7

    Once done, plate the chicken with the roasted vegetables and drizzle any extra sauce over the top. Serve warm.

Crispy Baked Sweet and Sour Chicken with Roasted Vegetables

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 Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Baked Sweet and Sour Chicken with Roasted Vegetables

Enjoy a flavorful twist on classic sweet and sour chicken with a crispy baked coating paired with a colorful medley of roasted vegetables. The tangy sauce complements the savory chicken while providing a satisfying crunch and tender veggies, making this dish both comforting and balanced.

NUTRITION

366kcal
Protein
39.6g
Fat
9.4g
Carbs
28g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/4 cup Panko Breadcrumbs

1/2 cup sliced Bell Pepper

1/2 cup sliced Zucchini

1/2 medium Carrot

2 tbsp Pineapple Juice

1 tbsp Low-Sodium Soy Sauce

1 tsp Rice Vinegar

1 tsp Olive Oil

PREPARATION

  • 1

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

  • 2

    Cut the chicken breast into bite-sized pieces and pat dry with paper towels.

  • 3

    In a shallow bowl, coat the chicken pieces lightly with the panko breadcrumbs. For extra adhesion, you might lightly mist or brush with a small amount of water or egg white if desired, then coat with panko.

  • 4

    In a separate small bowl, whisk together pineapple juice, low-sodium soy sauce, and rice vinegar to create the sweet and sour sauce.

  • 5

    Place the breaded chicken pieces on one side of the baking sheet. Toss the sliced bell pepper, zucchini, and carrot in olive oil and a pinch of salt, then spread them on the other side of the baking sheet.

  • 6

    Bake for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender and slightly caramelized. Halfway through, pour the sweet and sour sauce over the chicken pieces and gently toss the vegetables if needed to ensure even cooking.

  • 7

    Once done, plate the chicken with the roasted vegetables and drizzle any extra sauce over the top. Serve warm.