NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken Breast

1 medium Red Bell Pepper

1 medium Green Bell Pepper

1/4 cup Panko Breadcrumbs

1 large Egg White

1/4 cup Pineapple Juice

1 tsp Rice Vinegar

1 tsp Honey

1 tsp Cornstarch

1 tsp Olive Oil

Seasonings: Salt, Pepper, Garlic Powder

PREPARATION

• 1

  Preheat oven to 425°F. Line a baking tray with parchment paper.

• 2

  Slice the red and green bell peppers into strips. Drizzle with olive oil and a pinch of salt, then spread them out on the baking tray.

• 3

  In a bowl, whisk the egg white and season lightly with salt, pepper, and garlic powder.

• 4

  Cut the chicken breast into bite-sized pieces. Dip the chicken pieces into the egg white, then coat evenly with panko breadcrumbs.

• 5

  Place the coated chicken pieces on a separate baking tray lined with parchment paper.

• 6

  In a small saucepan, combine pineapple juice, rice vinegar, honey, cornstarch, and a pinch of garlic powder. Whisk well and heat over medium heat until the sauce begins to thicken, about 3-4 minutes.

• 7

  Put the chicken in the oven and bake for 15-18 minutes until cooked through and lightly crispy. Roast the bell peppers alongside if space permits, stirring once halfway.

• 8

  Once done, plate the chicken and roasted bell peppers, then drizzle the sweet and sour sauce over the top.

• 9

  Garnish with additional seasonings if desired and serve warm.