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 a classic favorite with this crispy baked chicken dish bathed in a sweet and tangy sauce. Tender, lightly breaded chicken pairs beautifully with roasted bell peppers and succulent pineapple chunks for an explosion of flavors and textures.

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NUTRITION

444kcal
Protein
40.1g
Fat
6.1g
Carbs
44.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (142g)

1 medium Red Bell Pepper (120g)

1 medium Green Bell Pepper (120g)

1/2 cup Pineapple Chunks (80g)

1/4 cup Panko Breadcrumbs (15g)

1 large Egg White (33g)

1 tsp Honey (7g)

1 tsp Apple Cider Vinegar (5g)

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F and line a baking sheet with parchment paper.

  • 2

    In a bowl, whisk together the egg white, honey, apple cider vinegar, salt, and pepper to create a light marinade.

  • 3

    Dip the chicken breast in the marinade, then coat evenly with the panko breadcrumbs, ensuring a crispy layer.

  • 4

    Place the chicken on one side of the baking sheet.

  • 5

    Slice the red and green bell peppers into strips and arrange them alongside the chicken.

  • 6

    Scatter the pineapple chunks over the vegetables for a sweet and tangy contrast.

  • 7

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

  • 8

    Remove from the oven, let rest for a couple of minutes, and serve immediately.

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 a classic favorite with this crispy baked chicken dish bathed in a sweet and tangy sauce. Tender, lightly breaded chicken pairs beautifully with roasted bell peppers and succulent pineapple chunks for an explosion of flavors and textures.

NUTRITION

444kcal
Protein
40.1g
Fat
6.1g
Carbs
44.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (142g)

1 medium Red Bell Pepper (120g)

1 medium Green Bell Pepper (120g)

1/2 cup Pineapple Chunks (80g)

1/4 cup Panko Breadcrumbs (15g)

1 large Egg White (33g)

1 tsp Honey (7g)

1 tsp Apple Cider Vinegar (5g)

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F and line a baking sheet with parchment paper.

  • 2

    In a bowl, whisk together the egg white, honey, apple cider vinegar, salt, and pepper to create a light marinade.

  • 3

    Dip the chicken breast in the marinade, then coat evenly with the panko breadcrumbs, ensuring a crispy layer.

  • 4

    Place the chicken on one side of the baking sheet.

  • 5

    Slice the red and green bell peppers into strips and arrange them alongside the chicken.

  • 6

    Scatter the pineapple chunks over the vegetables for a sweet and tangy contrast.

  • 7

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

  • 8

    Remove from the oven, let rest for a couple of minutes, and serve immediately.