Crispy Baked Sweet and Sour Chicken with Roasted Vegetables

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 Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Baked Sweet and Sour Chicken with Roasted Vegetables

Enjoy a perfectly balanced plate featuring tender, baked chicken coated in a light, crispy layer and dressed with a tangy sweet and sour sauce, served alongside a vibrant medley of roasted vegetables. This dish offers a delightful mix of textures and flavors, from the crunch of the coating to the zesty zing of the sauce and the earthy sweetness of the vegetables.

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NUTRITION

388kcal
Protein
40g
Fat
9.5g
Carbs
34.2g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

2 tbsp Whole Wheat Breadcrumbs

4 tbsp Pineapple Juice

2 tsp Rice Vinegar

1 tsp Honey

1 tsp Low-Sodium Soy Sauce

1 cup Mixed Vegetables (Bell Peppers, Broccoli, Zucchini)

1 tsp Olive Oil

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.

  • 2

    Pat the chicken breast dry, then season lightly with salt and pepper. Dredge the chicken in whole wheat breadcrumbs to coat evenly.

  • 3

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

  • 4

    While the chicken bakes, prepare the sweet and sour sauce by whisking together pineapple juice, rice vinegar, honey, and low-sodium soy sauce in a small bowl.

  • 5

    Toss the mixed vegetables with olive oil, salt, and pepper on a separate baking sheet and roast in the oven for about 15 minutes, or until tender and lightly charred.

  • 6

    Once the chicken is done, slice it if desired, drizzle with the sweet and sour sauce, and serve alongside the roasted vegetables.

Crispy Baked Sweet and Sour Chicken with Roasted Vegetables

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 Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Baked Sweet and Sour Chicken with Roasted Vegetables

Enjoy a perfectly balanced plate featuring tender, baked chicken coated in a light, crispy layer and dressed with a tangy sweet and sour sauce, served alongside a vibrant medley of roasted vegetables. This dish offers a delightful mix of textures and flavors, from the crunch of the coating to the zesty zing of the sauce and the earthy sweetness of the vegetables.

NUTRITION

388kcal
Protein
40g
Fat
9.5g
Carbs
34.2g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

2 tbsp Whole Wheat Breadcrumbs

4 tbsp Pineapple Juice

2 tsp Rice Vinegar

1 tsp Honey

1 tsp Low-Sodium Soy Sauce

1 cup Mixed Vegetables (Bell Peppers, Broccoli, Zucchini)

1 tsp Olive Oil

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.

  • 2

    Pat the chicken breast dry, then season lightly with salt and pepper. Dredge the chicken in whole wheat breadcrumbs to coat evenly.

  • 3

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

  • 4

    While the chicken bakes, prepare the sweet and sour sauce by whisking together pineapple juice, rice vinegar, honey, and low-sodium soy sauce in a small bowl.

  • 5

    Toss the mixed vegetables with olive oil, salt, and pepper on a separate baking sheet and roast in the oven for about 15 minutes, or until tender and lightly charred.

  • 6

    Once the chicken is done, slice it if desired, drizzle with the sweet and sour sauce, and serve alongside the roasted vegetables.