Crispy Sweet and Sour Chicken with Roasted Bell Peppers

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 Bell Peppers

YOUR SOLIN GENERATED RECIPE

Crispy Sweet and Sour Chicken with Roasted Bell Peppers

Enjoy a vibrant plate of crispy chicken accented with a sweet and tangy sauce, paired with roasted bell peppers for a burst of color and flavor. This balanced dish delivers a satisfying crunch from a light almond flour coating and a refreshing sweetness from the sauce, creating an indulgent yet nutritious meal perfect for dinner.

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NUTRITION

382kcal
Protein
41g
Fat
16g
Carbs
18.6g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 medium Bell Pepper

2 tbsp Almond Flour

1 large Egg

2 tbsp Sweet and Sour Sauce

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PREPARATION

  • 1

    Preheat your oven to 425°F for the bell peppers. Slice the bell pepper into strips and toss with a light drizzle of olive oil, salt, and pepper. Roast in the oven for about 15-20 minutes until tender and slightly charred.

  • 2

    While the peppers roast, prepare the chicken by patting it dry. In a shallow bowl, whisk the egg until smooth.

  • 3

    Place the almond flour in another shallow dish. Dip the chicken breast into the egg, ensuring it is evenly coated, then dredge thoroughly in the almond flour to create a crispy exterior.

  • 4

    Heat a non-stick skillet over medium heat and lightly coat with cooking spray. Cook the chicken breast for about 4-5 minutes on each side until it is golden brown and cooked through.

  • 5

    In the last minute of cooking, drizzle the sweet and sour sauce over the chicken in the skillet to allow the flavors to meld.

  • 6

    Once the chicken is done, plate it alongside the roasted bell pepper strips. Serve immediately and enjoy the combination of crispy, tangy, and roasted flavors.

Crispy Sweet and Sour Chicken with Roasted Bell Peppers

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 Bell Peppers

YOUR SOLIN GENERATED RECIPE

Crispy Sweet and Sour Chicken with Roasted Bell Peppers

Enjoy a vibrant plate of crispy chicken accented with a sweet and tangy sauce, paired with roasted bell peppers for a burst of color and flavor. This balanced dish delivers a satisfying crunch from a light almond flour coating and a refreshing sweetness from the sauce, creating an indulgent yet nutritious meal perfect for dinner.

NUTRITION

382kcal
Protein
41g
Fat
16g
Carbs
18.6g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 medium Bell Pepper

2 tbsp Almond Flour

1 large Egg

2 tbsp Sweet and Sour Sauce

PREPARATION

  • 1

    Preheat your oven to 425°F for the bell peppers. Slice the bell pepper into strips and toss with a light drizzle of olive oil, salt, and pepper. Roast in the oven for about 15-20 minutes until tender and slightly charred.

  • 2

    While the peppers roast, prepare the chicken by patting it dry. In a shallow bowl, whisk the egg until smooth.

  • 3

    Place the almond flour in another shallow dish. Dip the chicken breast into the egg, ensuring it is evenly coated, then dredge thoroughly in the almond flour to create a crispy exterior.

  • 4

    Heat a non-stick skillet over medium heat and lightly coat with cooking spray. Cook the chicken breast for about 4-5 minutes on each side until it is golden brown and cooked through.

  • 5

    In the last minute of cooking, drizzle the sweet and sour sauce over the chicken in the skillet to allow the flavors to meld.

  • 6

    Once the chicken is done, plate it alongside the roasted bell pepper strips. Serve immediately and enjoy the combination of crispy, tangy, and roasted flavors.