Crispy 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 Sweet and Sour Chicken with Roasted Bell Peppers and Pineapple

YOUR SOLIN GENERATED RECIPE

Crispy Sweet and Sour Chicken with Roasted Bell Peppers and Pineapple

Enjoy a vibrant dish featuring crispy, lightly-coated chicken breast tossed in a tangy homemade sweet and sour sauce, paired with roasted bell peppers and juicy pineapple chunks. This meal delivers a delightful balance of textures and flavors with a refreshing twist, perfect for an energizing dinner.

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NUTRITION

440kcal
Protein
41.5g
Fat
4.9g
Carbs
56.6g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/4 cup Cornstarch

1 large Egg White

1 medium Bell Pepper

1/2 cup Pineapple Chunks

1/4 cup Pineapple Juice (unsweetened)

1 tbsp Low Sodium Soy Sauce

1 tbsp Apple Cider Vinegar

1 clove Garlic

1 tsp Fresh Ginger

Cooking Spray

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PREPARATION

  • 1

    Preheat your oven to 425°F. Lightly coat a baking sheet with cooking spray.

  • 2

    Slice the bell pepper into strips and arrange them on the baking sheet with pineapple chunks.

  • 3

    Roast the vegetables in the oven for about 15 minutes until tender and slightly caramelized.

  • 4

    Meanwhile, cut the chicken breast into bite-sized pieces. In a bowl, mix the egg white and cornstarch until smooth.

  • 5

    Coat the chicken pieces lightly with the egg white-cornstarch mixture to create a crispy layer.

  • 6

    Heat a non-stick skillet over medium-high heat with a light spray of cooking spray. Sauté the chicken pieces until they are golden and cooked through, about 5-7 minutes.

  • 7

    In a small saucepan, combine the pineapple juice, low sodium soy sauce, apple cider vinegar, minced garlic, and grated ginger. Bring to a simmer and let it thicken slightly to form your sweet and sour sauce.

  • 8

    Toss the cooked chicken with the sauce until well coated.

  • 9

    Plate the crispy chicken alongside the roasted bell peppers and pineapple. Drizzle any remaining sauce over the top and serve immediately.

Crispy 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 Sweet and Sour Chicken with Roasted Bell Peppers and Pineapple

YOUR SOLIN GENERATED RECIPE

Crispy Sweet and Sour Chicken with Roasted Bell Peppers and Pineapple

Enjoy a vibrant dish featuring crispy, lightly-coated chicken breast tossed in a tangy homemade sweet and sour sauce, paired with roasted bell peppers and juicy pineapple chunks. This meal delivers a delightful balance of textures and flavors with a refreshing twist, perfect for an energizing dinner.

NUTRITION

440kcal
Protein
41.5g
Fat
4.9g
Carbs
56.6g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/4 cup Cornstarch

1 large Egg White

1 medium Bell Pepper

1/2 cup Pineapple Chunks

1/4 cup Pineapple Juice (unsweetened)

1 tbsp Low Sodium Soy Sauce

1 tbsp Apple Cider Vinegar

1 clove Garlic

1 tsp Fresh Ginger

Cooking Spray

PREPARATION

  • 1

    Preheat your oven to 425°F. Lightly coat a baking sheet with cooking spray.

  • 2

    Slice the bell pepper into strips and arrange them on the baking sheet with pineapple chunks.

  • 3

    Roast the vegetables in the oven for about 15 minutes until tender and slightly caramelized.

  • 4

    Meanwhile, cut the chicken breast into bite-sized pieces. In a bowl, mix the egg white and cornstarch until smooth.

  • 5

    Coat the chicken pieces lightly with the egg white-cornstarch mixture to create a crispy layer.

  • 6

    Heat a non-stick skillet over medium-high heat with a light spray of cooking spray. Sauté the chicken pieces until they are golden and cooked through, about 5-7 minutes.

  • 7

    In a small saucepan, combine the pineapple juice, low sodium soy sauce, apple cider vinegar, minced garlic, and grated ginger. Bring to a simmer and let it thicken slightly to form your sweet and sour sauce.

  • 8

    Toss the cooked chicken with the sauce until well coated.

  • 9

    Plate the crispy chicken alongside the roasted bell peppers and pineapple. Drizzle any remaining sauce over the top and serve immediately.