Crispy 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 Sweet and Sour Chicken with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Sweet and Sour Chicken with Roasted Vegetables

Savor the delightful crunch of lightly coated chicken paired with a tangy sweet and sour glaze and a medley of perfectly roasted vegetables. This dish combines a crispy exterior with tender, juicy chicken and vibrant veggies, making it a wholesome, flavorful meal that's both satisfying and balanced.

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NUTRITION

464kcal
Protein
41.1g
Fat
16.8g
Carbs
26.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

2 tbsp Almond Flour

1 large Egg White

1/4 cup Pineapple Chunks

1 tsp Honey

1 tsp Rice Vinegar

1/2 cup Red Bell Pepper

1/2 cup Broccoli Florets

1/2 cup Zucchini

1 tsp Olive Oil

1 clove Garlic

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PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    In a small bowl, whisk the egg white. Set aside a shallow dish with almond flour.

  • 3

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

  • 4

    Place the coated chicken on a baking sheet lined with parchment paper.

  • 5

    In another bowl, toss the red bell pepper, broccoli, zucchini, and minced garlic with olive oil. Spread them out on a separate baking sheet.

  • 6

    Bake the chicken for 20-25 minutes until cooked through and the coating is crispy.

  • 7

    Roast the vegetables in the oven for about 20 minutes, stirring halfway through, until tender and lightly charred.

  • 8

    While the chicken and vegetables are baking, prepare the sweet and sour sauce by combining the pineapple chunks, honey, rice vinegar, and a pinch of minced garlic in a small saucepan over medium heat. Simmer for 3-5 minutes until slightly thickened.

  • 9

    Once everything is done, plate the crispy chicken, spoon over a light drizzle of the sweet and sour sauce, and serve alongside the roasted vegetables.

Crispy 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 Sweet and Sour Chicken with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Sweet and Sour Chicken with Roasted Vegetables

Savor the delightful crunch of lightly coated chicken paired with a tangy sweet and sour glaze and a medley of perfectly roasted vegetables. This dish combines a crispy exterior with tender, juicy chicken and vibrant veggies, making it a wholesome, flavorful meal that's both satisfying and balanced.

NUTRITION

464kcal
Protein
41.1g
Fat
16.8g
Carbs
26.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

2 tbsp Almond Flour

1 large Egg White

1/4 cup Pineapple Chunks

1 tsp Honey

1 tsp Rice Vinegar

1/2 cup Red Bell Pepper

1/2 cup Broccoli Florets

1/2 cup Zucchini

1 tsp Olive Oil

1 clove Garlic

PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    In a small bowl, whisk the egg white. Set aside a shallow dish with almond flour.

  • 3

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

  • 4

    Place the coated chicken on a baking sheet lined with parchment paper.

  • 5

    In another bowl, toss the red bell pepper, broccoli, zucchini, and minced garlic with olive oil. Spread them out on a separate baking sheet.

  • 6

    Bake the chicken for 20-25 minutes until cooked through and the coating is crispy.

  • 7

    Roast the vegetables in the oven for about 20 minutes, stirring halfway through, until tender and lightly charred.

  • 8

    While the chicken and vegetables are baking, prepare the sweet and sour sauce by combining the pineapple chunks, honey, rice vinegar, and a pinch of minced garlic in a small saucepan over medium heat. Simmer for 3-5 minutes until slightly thickened.

  • 9

    Once everything is done, plate the crispy chicken, spoon over a light drizzle of the sweet and sour sauce, and serve alongside the roasted vegetables.