Crispy Baked Sweet and Sour Chicken with Roasted Bell Peppers and Pineapple

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 and Pineapple

YOUR SOLIN GENERATED RECIPE

Crispy Baked Sweet and Sour Chicken with Roasted Bell Peppers and Pineapple

Enjoy a vibrant twist on chicken dinner with a crispy, golden baked chicken breast coated in almond flour, paired with roasted bell peppers and juicy pineapple tossed in a tangy homemade sweet and sour sauce. Every bite delivers a delightful balance of sweet, savory, and crunch, making it a perfect fit for a wholesome meal.

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NUTRITION

441kcal
Protein
53.1g
Fat
12g
Carbs
29.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 medium Red Bell Pepper

0.5 cup Pineapple Chunks

2 tbsp Almond Flour

1 large Egg White

1 tbsp Low Sodium Soy Sauce

1 tsp Honey

1 tsp Rice Vinegar

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a baking tray with parchment paper.

  • 2

    In a shallow bowl, whisk the egg white until slightly frothy. In a separate dish, place the almond flour.

  • 3

    Dip the chicken breast in the egg white, then coat evenly with almond flour.

  • 4

    Place the coated chicken breast on the prepared baking tray and bake for 20-25 minutes, flipping halfway through to ensure even crisping.

  • 5

    While the chicken bakes, slice the red bell pepper into strips and roast in a separate pan or in the oven for the last 10 minutes of the chicken's cooking time.

  • 6

    In a small bowl, mix the low sodium soy sauce, honey, rice vinegar, and add the pineapple chunks to create the sweet and sour sauce.

  • 7

    Once the chicken is crispy and cooked through, plate it with the roasted bell pepper slices and drizzle the sweet and sour pineapple sauce over the top.

  • 8

    Serve immediately and enjoy your tangy, crispy baked chicken dish.

Crispy Baked Sweet and Sour Chicken with Roasted Bell Peppers and Pineapple

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 and Pineapple

YOUR SOLIN GENERATED RECIPE

Crispy Baked Sweet and Sour Chicken with Roasted Bell Peppers and Pineapple

Enjoy a vibrant twist on chicken dinner with a crispy, golden baked chicken breast coated in almond flour, paired with roasted bell peppers and juicy pineapple tossed in a tangy homemade sweet and sour sauce. Every bite delivers a delightful balance of sweet, savory, and crunch, making it a perfect fit for a wholesome meal.

NUTRITION

441kcal
Protein
53.1g
Fat
12g
Carbs
29.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 medium Red Bell Pepper

0.5 cup Pineapple Chunks

2 tbsp Almond Flour

1 large Egg White

1 tbsp Low Sodium Soy Sauce

1 tsp Honey

1 tsp Rice Vinegar

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a baking tray with parchment paper.

  • 2

    In a shallow bowl, whisk the egg white until slightly frothy. In a separate dish, place the almond flour.

  • 3

    Dip the chicken breast in the egg white, then coat evenly with almond flour.

  • 4

    Place the coated chicken breast on the prepared baking tray and bake for 20-25 minutes, flipping halfway through to ensure even crisping.

  • 5

    While the chicken bakes, slice the red bell pepper into strips and roast in a separate pan or in the oven for the last 10 minutes of the chicken's cooking time.

  • 6

    In a small bowl, mix the low sodium soy sauce, honey, rice vinegar, and add the pineapple chunks to create the sweet and sour sauce.

  • 7

    Once the chicken is crispy and cooked through, plate it with the roasted bell pepper slices and drizzle the sweet and sour pineapple sauce over the top.

  • 8

    Serve immediately and enjoy your tangy, crispy baked chicken dish.