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 delightful twist on a classic takeout favorite made healthier. Tender, lean chicken is lightly coated in almond flour for a crispy finish, drizzled with a tangy sweet and sour sauce, and served alongside vibrant roasted bell peppers. This dish balances satisfying crunch and juicy chicken with the ideal blend of tang and sweetness.

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NUTRITION

378kcal
Protein
40.1g
Fat
15.5g
Carbs
22.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

15 g Almond Flour

1 large Egg White

2 tbsp Sweet and Sour Sauce

1 medium Bell Pepper

1 tsp Olive Oil

Salt & Black Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Slice the bell pepper into strips, toss with olive oil, salt, and pepper, and arrange on a baking sheet. Roast in the oven for 15-20 minutes until tender and slightly charred.

  • 3

    In a bowl, whisk the egg white. In a separate shallow dish, place the almond flour mixed with a pinch of salt and pepper.

  • 4

    Dip the chicken breast pieces first into the egg white and then coat thoroughly with almond flour.

  • 5

    Heat a non-stick skillet over medium heat. Lightly cook the coated chicken pieces until they are golden and crispy on each side, about 3-4 minutes per side. Ensure the chicken is fully cooked.

  • 6

    Remove the chicken from the skillet and drizzle the sweet and sour sauce over the pieces, making sure they are evenly covered.

  • 7

    Plate the crispy, sauced chicken alongside the roasted bell pepper strips and serve immediately.

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 delightful twist on a classic takeout favorite made healthier. Tender, lean chicken is lightly coated in almond flour for a crispy finish, drizzled with a tangy sweet and sour sauce, and served alongside vibrant roasted bell peppers. This dish balances satisfying crunch and juicy chicken with the ideal blend of tang and sweetness.

NUTRITION

378kcal
Protein
40.1g
Fat
15.5g
Carbs
22.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

15 g Almond Flour

1 large Egg White

2 tbsp Sweet and Sour Sauce

1 medium Bell Pepper

1 tsp Olive Oil

Salt & Black Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Slice the bell pepper into strips, toss with olive oil, salt, and pepper, and arrange on a baking sheet. Roast in the oven for 15-20 minutes until tender and slightly charred.

  • 3

    In a bowl, whisk the egg white. In a separate shallow dish, place the almond flour mixed with a pinch of salt and pepper.

  • 4

    Dip the chicken breast pieces first into the egg white and then coat thoroughly with almond flour.

  • 5

    Heat a non-stick skillet over medium heat. Lightly cook the coated chicken pieces until they are golden and crispy on each side, about 3-4 minutes per side. Ensure the chicken is fully cooked.

  • 6

    Remove the chicken from the skillet and drizzle the sweet and sour sauce over the pieces, making sure they are evenly covered.

  • 7

    Plate the crispy, sauced chicken alongside the roasted bell pepper strips and serve immediately.