Crispy Baked 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 Baked Sweet and Sour Chicken with Roasted Bell Peppers and Pineapple

YOUR SOLIN GENERATED RECIPE

Crispy Baked Sweet and Sour Chicken with Roasted Bell Peppers and Pineapple

Enjoy a vibrant combination of crispy baked chicken coated in a light panko crust, tossed in a tangy sweet and sour sauce, and served with roasted bell peppers and sweet pineapple. This dish balances savory and fruity notes with a satisfying crunch, making it a delightful option for dinner that supports your nutrient goals.

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NUTRITION

349kcal
Protein
40.3g
Fat
5.1g
Carbs
36.3g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/2 medium Red Bell Pepper (approx 60g)

1/2 cup Pineapple Chunks

1/4 cup Panko Breadcrumbs

1/4 cup Pineapple Juice

1 tbsp Rice Vinegar

1 tsp Cornstarch

1 tsp Fresh Ginger (grated)

Pinch of Salt

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Pound the chicken breast lightly between two sheets of plastic wrap to ensure even thickness. Season lightly with a pinch of salt.

  • 3

    Set up a shallow dish with the panko breadcrumbs. Dredge the chicken breast in the breadcrumbs until evenly coated.

  • 4

    Place the breaded chicken on a baking sheet lined with parchment paper.

  • 5

    In a small saucepan, combine pineapple juice, rice vinegar, grated ginger, cornstarch, and a pinch of salt. Whisk over medium heat until the sauce thickens and becomes glossy, about 3-5 minutes.

  • 6

    Brush the chicken with a portion of the sweet and sour sauce, reserving some for drizzling later.

  • 7

    Arrange the sliced red bell pepper and pineapple chunks around the chicken on the baking sheet.

  • 8

    Bake in the preheated oven for 20-25 minutes, or until the chicken is thoroughly cooked and the coating is crispy. Optionally, broil for the last 2 minutes to enhance the crispiness.

  • 9

    Drizzle the remaining sweet and sour sauce over the chicken and vegetables before serving.

Crispy Baked 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 Baked Sweet and Sour Chicken with Roasted Bell Peppers and Pineapple

YOUR SOLIN GENERATED RECIPE

Crispy Baked Sweet and Sour Chicken with Roasted Bell Peppers and Pineapple

Enjoy a vibrant combination of crispy baked chicken coated in a light panko crust, tossed in a tangy sweet and sour sauce, and served with roasted bell peppers and sweet pineapple. This dish balances savory and fruity notes with a satisfying crunch, making it a delightful option for dinner that supports your nutrient goals.

NUTRITION

349kcal
Protein
40.3g
Fat
5.1g
Carbs
36.3g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/2 medium Red Bell Pepper (approx 60g)

1/2 cup Pineapple Chunks

1/4 cup Panko Breadcrumbs

1/4 cup Pineapple Juice

1 tbsp Rice Vinegar

1 tsp Cornstarch

1 tsp Fresh Ginger (grated)

Pinch of Salt

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Pound the chicken breast lightly between two sheets of plastic wrap to ensure even thickness. Season lightly with a pinch of salt.

  • 3

    Set up a shallow dish with the panko breadcrumbs. Dredge the chicken breast in the breadcrumbs until evenly coated.

  • 4

    Place the breaded chicken on a baking sheet lined with parchment paper.

  • 5

    In a small saucepan, combine pineapple juice, rice vinegar, grated ginger, cornstarch, and a pinch of salt. Whisk over medium heat until the sauce thickens and becomes glossy, about 3-5 minutes.

  • 6

    Brush the chicken with a portion of the sweet and sour sauce, reserving some for drizzling later.

  • 7

    Arrange the sliced red bell pepper and pineapple chunks around the chicken on the baking sheet.

  • 8

    Bake in the preheated oven for 20-25 minutes, or until the chicken is thoroughly cooked and the coating is crispy. Optionally, broil for the last 2 minutes to enhance the crispiness.

  • 9

    Drizzle the remaining sweet and sour sauce over the chicken and vegetables before serving.