Crispy Baked Sweet and Sour Chicken

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Baked Sweet and Sour Chicken

YOUR SOLIN GENERATED RECIPE

Crispy Baked Sweet and Sour Chicken

Enjoy a vibrant twist on classic sweet and sour chicken with a crispy baked finish. Tender chicken breast is combined with colorful bell peppers, juicy pineapple, and hints of garlic and onion, all tossed in a light, tangy sauce that balances sweetness and acidity perfectly.

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NUTRITION

336kcal
Protein
45.5g
Fat
5.3g
Carbs
24g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 cup sliced Bell Pepper

1/2 cup Pineapple Chunks

1/4 cup diced Onion

1 clove Garlic

1 tbsp Soy Sauce

1 tsp Honey

1 tsp Rice Vinegar

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PREPARATION

  • 1

    Preheat your oven to 425°F. Line a baking tray with parchment paper.

  • 2

    In a small bowl, combine soy sauce, honey, and rice vinegar to form the sweet and sour sauce.

  • 3

    Cut the chicken breast into bite-sized pieces, then toss them in half of the sauce.

  • 4

    Arrange the chicken on the baking tray in a single layer and bake for 15-18 minutes until the chicken is cooked through and edges are starting to crisp.

  • 5

    While the chicken bakes, lightly sauté the sliced bell pepper, diced onion, and minced garlic in a non-stick pan for 3-4 minutes until just tender.

  • 6

    Add the pineapple chunks to the sauté pan and pour in the remaining sauce, stirring to combine and warm through.

  • 7

    Once the chicken is done, gently toss it with the sautéed vegetables and sauce.

  • 8

    Serve immediately, garnished with extra pineapple or a sprinkle of fresh herbs if desired.

Crispy Baked Sweet and Sour Chicken

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Baked Sweet and Sour Chicken

YOUR SOLIN GENERATED RECIPE

Crispy Baked Sweet and Sour Chicken

Enjoy a vibrant twist on classic sweet and sour chicken with a crispy baked finish. Tender chicken breast is combined with colorful bell peppers, juicy pineapple, and hints of garlic and onion, all tossed in a light, tangy sauce that balances sweetness and acidity perfectly.

NUTRITION

336kcal
Protein
45.5g
Fat
5.3g
Carbs
24g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 cup sliced Bell Pepper

1/2 cup Pineapple Chunks

1/4 cup diced Onion

1 clove Garlic

1 tbsp Soy Sauce

1 tsp Honey

1 tsp Rice Vinegar

PREPARATION

  • 1

    Preheat your oven to 425°F. Line a baking tray with parchment paper.

  • 2

    In a small bowl, combine soy sauce, honey, and rice vinegar to form the sweet and sour sauce.

  • 3

    Cut the chicken breast into bite-sized pieces, then toss them in half of the sauce.

  • 4

    Arrange the chicken on the baking tray in a single layer and bake for 15-18 minutes until the chicken is cooked through and edges are starting to crisp.

  • 5

    While the chicken bakes, lightly sauté the sliced bell pepper, diced onion, and minced garlic in a non-stick pan for 3-4 minutes until just tender.

  • 6

    Add the pineapple chunks to the sauté pan and pour in the remaining sauce, stirring to combine and warm through.

  • 7

    Once the chicken is done, gently toss it with the sautéed vegetables and sauce.

  • 8

    Serve immediately, garnished with extra pineapple or a sprinkle of fresh herbs if desired.