Crispy Baked 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 Baked Sweet and Sour Chicken with Roasted Bell Peppers

YOUR SOLIN GENERATED RECIPE

Crispy Baked Sweet and Sour Chicken with Roasted Bell Peppers

Enjoy a satisfying twist on a classic takeout favorite with this crispy baked chicken paired with tangy, homemade sweet and sour sauce and vibrant roasted bell peppers. The chicken is coated in a light almond flour crust, baked to perfection, and drizzled with a fruity-sour glaze for a harmonious blend of savory and sweet flavors.

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NUTRITION

466kcal
Protein
48.2g
Fat
18.5g
Carbs
28.2g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/4 cup Almond Flour

1 Egg White

1 medium Bell Pepper

1/4 cup Pineapple Chunks

1 Tbsp Soy Sauce

1 tsp Honey

1/2 tsp Garlic Powder

Salt & Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Slice the bell pepper into strips, toss lightly with salt, pepper, and a drizzle of olive oil if desired, then spread on one half of the baking sheet.

  • 3

    In a small bowl, whisk the egg white with garlic powder, a pinch of salt, and pepper. In another shallow dish, place the almond flour.

  • 4

    Dip the chicken breast in the egg white mixture, then dredge evenly in almond flour. This will create your crispy coating.

  • 5

    Place the coated chicken on the other half of the baking sheet.

  • 6

    Bake for 20-25 minutes until the chicken is cooked through and the coating is golden brown. At the same time, roast the bell peppers until tender.

  • 7

    While baking, prepare the sweet and sour sauce by combining pineapple chunks, soy sauce, and honey in a small saucepan. Warm over low heat for 3-4 minutes until slightly reduced, stirring occasionally.

  • 8

    Once the chicken and peppers are done, drizzle the warm sweet and sour sauce over the chicken, and serve alongside the roasted bell peppers.

Crispy Baked 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 Baked Sweet and Sour Chicken with Roasted Bell Peppers

YOUR SOLIN GENERATED RECIPE

Crispy Baked Sweet and Sour Chicken with Roasted Bell Peppers

Enjoy a satisfying twist on a classic takeout favorite with this crispy baked chicken paired with tangy, homemade sweet and sour sauce and vibrant roasted bell peppers. The chicken is coated in a light almond flour crust, baked to perfection, and drizzled with a fruity-sour glaze for a harmonious blend of savory and sweet flavors.

NUTRITION

466kcal
Protein
48.2g
Fat
18.5g
Carbs
28.2g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/4 cup Almond Flour

1 Egg White

1 medium Bell Pepper

1/4 cup Pineapple Chunks

1 Tbsp Soy Sauce

1 tsp Honey

1/2 tsp Garlic Powder

Salt & Pepper to taste

PREPARATION

  • 1

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

  • 2

    Slice the bell pepper into strips, toss lightly with salt, pepper, and a drizzle of olive oil if desired, then spread on one half of the baking sheet.

  • 3

    In a small bowl, whisk the egg white with garlic powder, a pinch of salt, and pepper. In another shallow dish, place the almond flour.

  • 4

    Dip the chicken breast in the egg white mixture, then dredge evenly in almond flour. This will create your crispy coating.

  • 5

    Place the coated chicken on the other half of the baking sheet.

  • 6

    Bake for 20-25 minutes until the chicken is cooked through and the coating is golden brown. At the same time, roast the bell peppers until tender.

  • 7

    While baking, prepare the sweet and sour sauce by combining pineapple chunks, soy sauce, and honey in a small saucepan. Warm over low heat for 3-4 minutes until slightly reduced, stirring occasionally.

  • 8

    Once the chicken and peppers are done, drizzle the warm sweet and sour sauce over the chicken, and serve alongside the roasted bell peppers.