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 this vibrant dish featuring lightly breaded chicken baked to a crispy perfection, paired with roasted bell peppers and pineapple tossed in a delicately sweet and tangy sauce. The flavors dance on the palate, creating a harmonious blend of savory, sweet, and sour notes.

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NUTRITION

501kcal
Protein
52.9g
Fat
5.4g
Carbs
58.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 medium Red Bell Pepper

½ cup Pineapple Chunks

¼ cup Panko Breadcrumbs

1 large Egg White

1 tbsp Honey

1 tbsp Rice Vinegar

1 tsp Garlic Powder

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Slice the red bell pepper into strips and arrange on a baking sheet. Toss with a pinch of salt, pepper, and a drizzle of rice vinegar.

  • 3

    In a small bowl, mix the pineapple chunks with honey and set aside to marinate slightly.

  • 4

    Prepare the chicken breast by patting it dry. Season with salt, pepper, and garlic powder.

  • 5

    Lightly coat the chicken with the egg white, then dredge evenly in panko breadcrumbs.

  • 6

    Place the breaded chicken on a separate, lightly greased baking tray.

  • 7

    Bake the chicken and roasted bell peppers in the oven. Roast the bell peppers for about 15-20 minutes until tender and slightly charred, and bake the chicken for approximately 20-25 minutes until the chicken is fully cooked and the coating is crispy.

  • 8

    Near the end of baking, gently toss the roasted bell peppers with the marinated pineapple chunks.

  • 9

    Plate the chicken alongside the sweet and sour roasted bell peppers and pineapple, and serve warm.

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 this vibrant dish featuring lightly breaded chicken baked to a crispy perfection, paired with roasted bell peppers and pineapple tossed in a delicately sweet and tangy sauce. The flavors dance on the palate, creating a harmonious blend of savory, sweet, and sour notes.

NUTRITION

501kcal
Protein
52.9g
Fat
5.4g
Carbs
58.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 medium Red Bell Pepper

½ cup Pineapple Chunks

¼ cup Panko Breadcrumbs

1 large Egg White

1 tbsp Honey

1 tbsp Rice Vinegar

1 tsp Garlic Powder

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Slice the red bell pepper into strips and arrange on a baking sheet. Toss with a pinch of salt, pepper, and a drizzle of rice vinegar.

  • 3

    In a small bowl, mix the pineapple chunks with honey and set aside to marinate slightly.

  • 4

    Prepare the chicken breast by patting it dry. Season with salt, pepper, and garlic powder.

  • 5

    Lightly coat the chicken with the egg white, then dredge evenly in panko breadcrumbs.

  • 6

    Place the breaded chicken on a separate, lightly greased baking tray.

  • 7

    Bake the chicken and roasted bell peppers in the oven. Roast the bell peppers for about 15-20 minutes until tender and slightly charred, and bake the chicken for approximately 20-25 minutes until the chicken is fully cooked and the coating is crispy.

  • 8

    Near the end of baking, gently toss the roasted bell peppers with the marinated pineapple chunks.

  • 9

    Plate the chicken alongside the sweet and sour roasted bell peppers and pineapple, and serve warm.