Crispy Baked Chicken with Sweet and Sour Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Baked Chicken with Sweet and Sour Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Baked Chicken with Sweet and Sour Vegetables

Enjoy a satisfying plate of crispy baked chicken paired with a vibrant medley of sweet and sour vegetables. The tender, seasoned chicken breast is lightly coated in almond flour for a crunch, while colorful bell peppers, snap peas, carrots, and red onions are tossed in a tangy pineapple-infused sauce, creating a harmonious balance of textures and flavors.

Try 3 days free, then $12.99 / mo.

NUTRITION

424kcal
Protein
42.2g
Fat
15.1g
Carbs
35.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 medium Bell Pepper

1 small Carrot

1/2 cup Snap Peas (halved)

1/4 cup chopped Red Onion

1/4 cup Pineapple Chunks

2 tbsp Almond Flour

1 tsp Olive Oil

1 tsp Vinegar

1/2 tsp Garlic Powder

Salt & Black Pepper to taste

Try 3 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    In a shallow dish, combine almond flour, garlic powder, salt, and black pepper.

  • 3

    Pat the chicken breast dry and lightly coat each piece in the almond flour mixture.

  • 4

    Place the coated chicken breast on the baking sheet and drizzle with olive oil.

  • 5

    In a mixing bowl, toss together the chopped bell pepper, sliced carrot, halved snap peas, red onion, and pineapple chunks. Drizzle with vinegar and season with a pinch of salt and pepper.

  • 6

    Arrange the vegetables around the chicken on the baking sheet.

  • 7

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

  • 8

    Remove from oven and let it rest briefly before serving alongside the sweet and sour vegetables.

Crispy Baked Chicken with Sweet and Sour Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Baked Chicken with Sweet and Sour Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Baked Chicken with Sweet and Sour Vegetables

Enjoy a satisfying plate of crispy baked chicken paired with a vibrant medley of sweet and sour vegetables. The tender, seasoned chicken breast is lightly coated in almond flour for a crunch, while colorful bell peppers, snap peas, carrots, and red onions are tossed in a tangy pineapple-infused sauce, creating a harmonious balance of textures and flavors.

NUTRITION

424kcal
Protein
42.2g
Fat
15.1g
Carbs
35.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 medium Bell Pepper

1 small Carrot

1/2 cup Snap Peas (halved)

1/4 cup chopped Red Onion

1/4 cup Pineapple Chunks

2 tbsp Almond Flour

1 tsp Olive Oil

1 tsp Vinegar

1/2 tsp Garlic Powder

Salt & Black Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    In a shallow dish, combine almond flour, garlic powder, salt, and black pepper.

  • 3

    Pat the chicken breast dry and lightly coat each piece in the almond flour mixture.

  • 4

    Place the coated chicken breast on the baking sheet and drizzle with olive oil.

  • 5

    In a mixing bowl, toss together the chopped bell pepper, sliced carrot, halved snap peas, red onion, and pineapple chunks. Drizzle with vinegar and season with a pinch of salt and pepper.

  • 6

    Arrange the vegetables around the chicken on the baking sheet.

  • 7

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

  • 8

    Remove from oven and let it rest briefly before serving alongside the sweet and sour vegetables.