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 tender, crispy chicken coated in a light whole wheat breadcrumb crust, finished with a tangy sweet and sour sauce and paired with roasted bell peppers for a colorful, flavorful dinner that perfectly balances savory and tangy notes.

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NUTRITION

364kcal
Protein
38.5g
Fat
3.1g
Carbs
44.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

30 g Whole Wheat Breadcrumbs

2 tbsp Pineapple Juice

1 tbsp Rice Vinegar

1 tsp Honey

1 tbsp Soy Sauce

1 medium Roasted Bell Pepper

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PREPARATION

  • 1

    Preheat your oven to 425°F. Line a baking sheet with parchment paper.

  • 2

    Slice the bell pepper into strips, toss with a drizzle of olive oil, salt, and pepper, and roast in the oven for 15-20 minutes until tender.

  • 3

    While the peppers are roasting, prepare the chicken. Pat the chicken breast dry and set aside.

  • 4

    Place the whole wheat breadcrumbs in a shallow bowl. Dredge the chicken breast in the breadcrumbs, ensuring an even, light coating.

  • 5

    Heat a non-stick skillet over medium-high heat. Sear the breadcrumb-coated chicken for 2-3 minutes per side or until golden brown.

  • 6

    In a small saucepan over low heat, combine the pineapple juice, rice vinegar, honey, and soy sauce. Stir occasionally until the sauce thickens slightly, about 3-4 minutes.

  • 7

    Slice the seared chicken into strips and drizzle generously with the sweet and sour sauce.

  • 8

    Plate the chicken alongside the roasted bell pepper strips. Serve immediately and enjoy your balanced, flavorful meal.

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 tender, crispy chicken coated in a light whole wheat breadcrumb crust, finished with a tangy sweet and sour sauce and paired with roasted bell peppers for a colorful, flavorful dinner that perfectly balances savory and tangy notes.

NUTRITION

364kcal
Protein
38.5g
Fat
3.1g
Carbs
44.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

30 g Whole Wheat Breadcrumbs

2 tbsp Pineapple Juice

1 tbsp Rice Vinegar

1 tsp Honey

1 tbsp Soy Sauce

1 medium Roasted Bell Pepper

PREPARATION

  • 1

    Preheat your oven to 425°F. Line a baking sheet with parchment paper.

  • 2

    Slice the bell pepper into strips, toss with a drizzle of olive oil, salt, and pepper, and roast in the oven for 15-20 minutes until tender.

  • 3

    While the peppers are roasting, prepare the chicken. Pat the chicken breast dry and set aside.

  • 4

    Place the whole wheat breadcrumbs in a shallow bowl. Dredge the chicken breast in the breadcrumbs, ensuring an even, light coating.

  • 5

    Heat a non-stick skillet over medium-high heat. Sear the breadcrumb-coated chicken for 2-3 minutes per side or until golden brown.

  • 6

    In a small saucepan over low heat, combine the pineapple juice, rice vinegar, honey, and soy sauce. Stir occasionally until the sauce thickens slightly, about 3-4 minutes.

  • 7

    Slice the seared chicken into strips and drizzle generously with the sweet and sour sauce.

  • 8

    Plate the chicken alongside the roasted bell pepper strips. Serve immediately and enjoy your balanced, flavorful meal.