YOUR SOLIN GENERATED RECIPE
Crispy Sweet and Sour Chicken with Roasted Bell Peppers and Pineapple
Enjoy a vibrant twist on a classic dish where tender, crispy chicken is paired with roasted bell peppers and tangy pineapple. This dish features a light, crunchy coating on chicken breast accompanied by a homemade sweet and sour sauce, creating a harmonious blend of savory, sweet, and slightly tangy flavors. Perfectly balanced for a nourishing dinner that meets your protein and calorie goals.
INGREDIENTS
5 oz Chicken Breast
1 large Egg White
1/4 cup Panko Breadcrumbs
1/2 medium Red Bell Pepper
1/2 medium Green Bell Pepper
1/3 cup fresh Pineapple
2 tbsp Sweet and Sour Sauce
Olive Oil Spray
PREPARATION
Preheat the oven to 425°F. Line a baking sheet with parchment paper.
Slice the red and green bell peppers into strips. Toss with a light spray of olive oil and arrange on half of the baking sheet. Roast in the oven for about 15 minutes until slightly charred and tender.
While the peppers roast, prepare the chicken. Pat the chicken breast dry and slice into bite-size strips for quicker cooking.
In a small bowl, whisk the egg white. Place the panko breadcrumbs in a separate shallow dish.
Dip each chicken strip in the egg white, then coat evenly with panko breadcrumbs.
Place the coated chicken pieces on the other half of the baking sheet. Lightly spray with olive oil to help with crisping.
Return the baking sheet to the oven and bake for about 12-15 minutes until the chicken is cooked through and the coating is crispy, turning once halfway through.
In the last few minutes of baking, mix the roasted peppers and chicken with the sweet and sour sauce, or drizzle the sauce on top after removing from the oven.
Add the fresh pineapple pieces to the dish and gently toss to combine all the flavors.
Plate and enjoy a balanced, flavorful meal that meets your nutritional goals.