Crispy Pan-Seared Chicken with Sticky Sweet & Sour Sauce

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

Crispy Pan-Seared Chicken with Sticky Sweet & Sour Sauce

YOUR SOLIN GENERATED RECIPE

Crispy Pan-Seared Chicken with Sticky Sweet & Sour Sauce

Enjoy tender chicken breast enveloped in a light, crispy almond flour coating, pan-seared to perfection and paired with a sticky, tangy sweet and sour sauce. This dynamic dish balances savory and sweet while delivering a satisfying crunch in every bite.

Try 3 days free, then $12.99 / mo.

NUTRITION

472kcal
Protein
42.3g
Fat
22.5g
Carbs
25.8g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (170g)

1/4 cup Almond Flour (28g)

1 tsp Olive Oil (4.5g)

1 tbsp Honey (21g)

1 tbsp Rice Vinegar (15g)

1 tbsp Soy Sauce (18g)

1 clove Garlic (3g)

1 tsp Fresh Ginger (2g)

Try 3 days free, then $12.99 / mo.

PREPARATION

  • 1

    Pat the chicken breast dry and lightly score the surface to help the coating adhere.

  • 2

    Place the almond flour on a plate. Dredge the chicken breast evenly in the almond flour, ensuring a light, crisp coating.

  • 3

    Heat the olive oil in a non-stick skillet over medium-high heat until shimmering.

  • 4

    Add the chicken breast to the skillet and cook for about 4-5 minutes on each side until the coating is golden and the chicken is cooked through.

  • 5

    While the chicken is cooking, mix the honey, rice vinegar, soy sauce, minced garlic, and grated ginger in a small bowl to create the sticky sweet and sour sauce.

  • 6

    Once the chicken is done, reduce the heat to low and pour the sauce over the chicken in the skillet. Let it simmer for 1-2 minutes, allowing the sauce to thicken and glaze the chicken.

  • 7

    Remove from heat and serve immediately, drizzling any remaining sauce over the top.

Crispy Pan-Seared Chicken with Sticky Sweet & Sour Sauce

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

Crispy Pan-Seared Chicken with Sticky Sweet & Sour Sauce

YOUR SOLIN GENERATED RECIPE

Crispy Pan-Seared Chicken with Sticky Sweet & Sour Sauce

Enjoy tender chicken breast enveloped in a light, crispy almond flour coating, pan-seared to perfection and paired with a sticky, tangy sweet and sour sauce. This dynamic dish balances savory and sweet while delivering a satisfying crunch in every bite.

NUTRITION

472kcal
Protein
42.3g
Fat
22.5g
Carbs
25.8g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (170g)

1/4 cup Almond Flour (28g)

1 tsp Olive Oil (4.5g)

1 tbsp Honey (21g)

1 tbsp Rice Vinegar (15g)

1 tbsp Soy Sauce (18g)

1 clove Garlic (3g)

1 tsp Fresh Ginger (2g)

PREPARATION

  • 1

    Pat the chicken breast dry and lightly score the surface to help the coating adhere.

  • 2

    Place the almond flour on a plate. Dredge the chicken breast evenly in the almond flour, ensuring a light, crisp coating.

  • 3

    Heat the olive oil in a non-stick skillet over medium-high heat until shimmering.

  • 4

    Add the chicken breast to the skillet and cook for about 4-5 minutes on each side until the coating is golden and the chicken is cooked through.

  • 5

    While the chicken is cooking, mix the honey, rice vinegar, soy sauce, minced garlic, and grated ginger in a small bowl to create the sticky sweet and sour sauce.

  • 6

    Once the chicken is done, reduce the heat to low and pour the sauce over the chicken in the skillet. Let it simmer for 1-2 minutes, allowing the sauce to thicken and glaze the chicken.

  • 7

    Remove from heat and serve immediately, drizzling any remaining sauce over the top.