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 delightful twist on a classic takeout favorite with tender chicken breast coated in a light and crispy almond flour crust, baked to golden perfection. This dish is drizzled with a tangy sweet and sour sauce, featuring bursts of pineapple, crisp bell peppers, and hints of garlic and ginger.

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NUTRITION

484kcal
Protein
47.7g
Fat
19.4g
Carbs
33.1g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/4 cup Almond Flour

1 large Egg White

1/2 cup Pineapple Chunks (Unsweetened)

1/2 medium Bell Pepper

1/4 medium Onion

1 tsp Honey

1 tsp Rice Vinegar

1 tsp Garlic Powder

1 tsp Ginger Powder

1 tsp Sesame Seeds (optional garnish)

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PREPARATION

  • 1

    Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.

  • 2

    In a shallow dish, mix the almond flour, garlic powder, and ginger powder.

  • 3

    In another bowl, whisk the egg white until slightly frothy.

  • 4

    Dip the chicken breast pieces first into the egg white, then coat evenly with the almond flour mixture.

  • 5

    Place the coated chicken onto the baking sheet and bake for 18-20 minutes until the chicken is cooked through and the coating is crispy.

  • 6

    While the chicken bakes, prepare the sweet and sour sauce by combining pineapple chunks, diced bell pepper, diced onion, honey, and rice vinegar in a small saucepan.

  • 7

    Simmer the sauce over medium heat for 5-7 minutes until the flavors meld and the sauce slightly thickens.

  • 8

    Once the chicken is done, drizzle the warm sweet and sour sauce over the chicken pieces.

  • 9

    Garnish with sesame seeds if desired and serve immediately.

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 delightful twist on a classic takeout favorite with tender chicken breast coated in a light and crispy almond flour crust, baked to golden perfection. This dish is drizzled with a tangy sweet and sour sauce, featuring bursts of pineapple, crisp bell peppers, and hints of garlic and ginger.

NUTRITION

484kcal
Protein
47.7g
Fat
19.4g
Carbs
33.1g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/4 cup Almond Flour

1 large Egg White

1/2 cup Pineapple Chunks (Unsweetened)

1/2 medium Bell Pepper

1/4 medium Onion

1 tsp Honey

1 tsp Rice Vinegar

1 tsp Garlic Powder

1 tsp Ginger Powder

1 tsp Sesame Seeds (optional garnish)

PREPARATION

  • 1

    Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.

  • 2

    In a shallow dish, mix the almond flour, garlic powder, and ginger powder.

  • 3

    In another bowl, whisk the egg white until slightly frothy.

  • 4

    Dip the chicken breast pieces first into the egg white, then coat evenly with the almond flour mixture.

  • 5

    Place the coated chicken onto the baking sheet and bake for 18-20 minutes until the chicken is cooked through and the coating is crispy.

  • 6

    While the chicken bakes, prepare the sweet and sour sauce by combining pineapple chunks, diced bell pepper, diced onion, honey, and rice vinegar in a small saucepan.

  • 7

    Simmer the sauce over medium heat for 5-7 minutes until the flavors meld and the sauce slightly thickens.

  • 8

    Once the chicken is done, drizzle the warm sweet and sour sauce over the chicken pieces.

  • 9

    Garnish with sesame seeds if desired and serve immediately.