Crispy Baked Sweet and Sour Chicken with Roasted Bell Peppers

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 Bell Peppers

YOUR SOLIN GENERATED RECIPE

Crispy Baked Sweet and Sour Chicken with Roasted Bell Peppers

Enjoy a vibrant twist on a classic favorite with this Crispy Baked Sweet and Sour Chicken paired with beautifully roasted bell peppers. The chicken is gently coated in almond flour for a delightful crunch and baked to perfection, then drizzled with a tangy sweet and sour sauce crafted from pineapple juice and tomato paste. A dish that’s as visually appealing as it is nourishing, perfect for a balanced dinner.

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NUTRITION

475kcal
Protein
43.7g
Fat
18.4g
Carbs
37g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup sliced Red Bell Pepper

1/4 cup Almond Flour

1 large Egg White

1/4 cup Pineapple Juice

1 tbsp Tomato Paste

1 tbsp Rice Vinegar

1/2 tsp Garlic Powder

1/2 tsp Ginger Powder

Salt and Pepper to taste

Cooking Spray

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PREPARATION

  • 1

    Preheat your oven to 425°F and line a baking sheet with parchment paper or lightly coat with cooking spray.

  • 2

    In a shallow bowl, combine the almond flour, egg white, garlic powder, ginger powder, salt, and pepper. Mix until a smooth batter forms.

  • 3

    Pat the chicken breast dry and dip each piece into the almond flour mixture, ensuring an even coating.

  • 4

    Place the coated chicken on the prepared baking sheet. Lightly spray the top with cooking spray to help crisp the coating.

  • 5

    Bake in the preheated oven for about 18-22 minutes or until the chicken is cooked through and the coating turns golden and crispy.

  • 6

    While the chicken bakes, prepare the sweet and sour sauce by combining pineapple juice, tomato paste, rice vinegar, a pinch of salt, and pepper in a small saucepan. Warm over medium heat, stirring frequently until slightly thickened.

  • 7

    On a separate baking tray, spread out the sliced red bell peppers. Roast in the oven for the last 10 minutes of the chicken's baking time, or until the peppers are tender and slightly charred.

  • 8

    Remove both the chicken and peppers from the oven. Drizzle the sweet and sour sauce over the chicken, and serve with the roasted bell peppers on the side.

  • 9

    Enjoy your meal while it's warm.

Crispy Baked Sweet and Sour Chicken with Roasted Bell Peppers

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 Bell Peppers

YOUR SOLIN GENERATED RECIPE

Crispy Baked Sweet and Sour Chicken with Roasted Bell Peppers

Enjoy a vibrant twist on a classic favorite with this Crispy Baked Sweet and Sour Chicken paired with beautifully roasted bell peppers. The chicken is gently coated in almond flour for a delightful crunch and baked to perfection, then drizzled with a tangy sweet and sour sauce crafted from pineapple juice and tomato paste. A dish that’s as visually appealing as it is nourishing, perfect for a balanced dinner.

NUTRITION

475kcal
Protein
43.7g
Fat
18.4g
Carbs
37g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup sliced Red Bell Pepper

1/4 cup Almond Flour

1 large Egg White

1/4 cup Pineapple Juice

1 tbsp Tomato Paste

1 tbsp Rice Vinegar

1/2 tsp Garlic Powder

1/2 tsp Ginger Powder

Salt and Pepper to taste

Cooking Spray

PREPARATION

  • 1

    Preheat your oven to 425°F and line a baking sheet with parchment paper or lightly coat with cooking spray.

  • 2

    In a shallow bowl, combine the almond flour, egg white, garlic powder, ginger powder, salt, and pepper. Mix until a smooth batter forms.

  • 3

    Pat the chicken breast dry and dip each piece into the almond flour mixture, ensuring an even coating.

  • 4

    Place the coated chicken on the prepared baking sheet. Lightly spray the top with cooking spray to help crisp the coating.

  • 5

    Bake in the preheated oven for about 18-22 minutes or until the chicken is cooked through and the coating turns golden and crispy.

  • 6

    While the chicken bakes, prepare the sweet and sour sauce by combining pineapple juice, tomato paste, rice vinegar, a pinch of salt, and pepper in a small saucepan. Warm over medium heat, stirring frequently until slightly thickened.

  • 7

    On a separate baking tray, spread out the sliced red bell peppers. Roast in the oven for the last 10 minutes of the chicken's baking time, or until the peppers are tender and slightly charred.

  • 8

    Remove both the chicken and peppers from the oven. Drizzle the sweet and sour sauce over the chicken, and serve with the roasted bell peppers on the side.

  • 9

    Enjoy your meal while it's warm.