Crispy Baked Sweet and Sour Chicken with Roasted Vegetables

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 Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Baked Sweet and Sour Chicken with Roasted Vegetables

Enjoy a delicious twist on classic sweet and sour chicken with a crispy baked coating paired with a colorful medley of roasted vegetables. The tender chicken is adorned with a lightly crunchy panko crust and smothered in a tangy sweet and sour glaze, while roasted bell peppers, zucchini, and carrots bring a burst of freshness to every bite.

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NUTRITION

451kcal
Protein
57g
Fat
7.5g
Carbs
37g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast

1/4 cup Panko Breadcrumbs

2 tablespoons Sweet and Sour Sauce

1/2 cup diced Bell Pepper

1/2 cup diced Zucchini

1/2 cup sliced Carrot

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PREPARATION

  • 1

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

  • 2

    In a shallow bowl, add the panko breadcrumbs. Lightly season if desired.

  • 3

    Pat the chicken breast dry and brush lightly with a bit of sweet and sour sauce to help the panko adhere. Then, coat the chicken evenly with the panko breadcrumbs.

  • 4

    Place the breaded chicken on the baking sheet. Drizzle the remaining sweet and sour sauce over the chicken.

  • 5

    In a separate bowl, combine the diced bell pepper, zucchini, and sliced carrot. Toss them with a light spray of olive oil (or a minimal drizzle) and a pinch of salt and pepper.

  • 6

    Spread the vegetables around the chicken on the baking sheet.

  • 7

    Bake in the oven for 20-25 minutes, or until the chicken is cooked through and the panko is golden and crispy. Stir the vegetables halfway through roasting for even cooking.

  • 8

    Once done, remove from the oven, slice the chicken if desired, and serve hot alongside the roasted vegetables.

Crispy Baked Sweet and Sour Chicken with Roasted Vegetables

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 Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Baked Sweet and Sour Chicken with Roasted Vegetables

Enjoy a delicious twist on classic sweet and sour chicken with a crispy baked coating paired with a colorful medley of roasted vegetables. The tender chicken is adorned with a lightly crunchy panko crust and smothered in a tangy sweet and sour glaze, while roasted bell peppers, zucchini, and carrots bring a burst of freshness to every bite.

NUTRITION

451kcal
Protein
57g
Fat
7.5g
Carbs
37g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast

1/4 cup Panko Breadcrumbs

2 tablespoons Sweet and Sour Sauce

1/2 cup diced Bell Pepper

1/2 cup diced Zucchini

1/2 cup sliced Carrot

PREPARATION

  • 1

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

  • 2

    In a shallow bowl, add the panko breadcrumbs. Lightly season if desired.

  • 3

    Pat the chicken breast dry and brush lightly with a bit of sweet and sour sauce to help the panko adhere. Then, coat the chicken evenly with the panko breadcrumbs.

  • 4

    Place the breaded chicken on the baking sheet. Drizzle the remaining sweet and sour sauce over the chicken.

  • 5

    In a separate bowl, combine the diced bell pepper, zucchini, and sliced carrot. Toss them with a light spray of olive oil (or a minimal drizzle) and a pinch of salt and pepper.

  • 6

    Spread the vegetables around the chicken on the baking sheet.

  • 7

    Bake in the oven for 20-25 minutes, or until the chicken is cooked through and the panko is golden and crispy. Stir the vegetables halfway through roasting for even cooking.

  • 8

    Once done, remove from the oven, slice the chicken if desired, and serve hot alongside the roasted vegetables.