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

YOUR SOLIN GENERATED RECIPE

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

Enjoy a vibrant twist on a classic takeout favorite with this crispy baked chicken dish bursting with fresh pineapple and colorful bell peppers. The lightly coated chicken, using almond flour and egg whites, is baked to perfection, while a tangy, homemade sweet and sour glaze ties the flavors together for a satisfying meal.

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NUTRITION

387kcal
Protein
40.7g
Fat
10g
Carbs
36.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

2 tbsp Almond Flour

1 large Egg White

1/2 cup Pineapple Chunks

1 medium Red Bell Pepper

1 tbsp Homemade Sweet and Sour Sauce

1 tbsp Fresh Pineapple Juice

1 tsp Rice Vinegar

1 tsp Honey

1 clove Garlic (minced)

1 tsp Fresh Ginger (minced)

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PREPARATION

  • 1

    Preheat your oven to 400°F and line a baking tray with parchment paper.

  • 2

    In a small bowl, combine the homemade sweet and sour sauce ingredients: sweet and sour sauce, fresh pineapple juice, rice vinegar, honey, minced garlic, and minced ginger. Stir well and set aside.

  • 3

    Pat the chicken breast dry. In a separate bowl, whisk the egg white. In another shallow dish, place the almond flour.

  • 4

    Dip the chicken breast lightly in the egg white, then coat evenly with almond flour.

  • 5

    Place the coated chicken on the prepared tray and brush a thin layer of the sweet and sour sauce over the top.

  • 6

    Arrange the pineapple chunks and sliced red bell pepper around and on top of the chicken.

  • 7

    Bake in the preheated oven for 20-25 minutes or until the chicken reaches an internal temperature of 165°F and the coating becomes crisp.

  • 8

    Remove from the oven, let it rest for a couple of minutes, and drizzle a little extra sweet and sour sauce if desired before serving.

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

YOUR SOLIN GENERATED RECIPE

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

Enjoy a vibrant twist on a classic takeout favorite with this crispy baked chicken dish bursting with fresh pineapple and colorful bell peppers. The lightly coated chicken, using almond flour and egg whites, is baked to perfection, while a tangy, homemade sweet and sour glaze ties the flavors together for a satisfying meal.

NUTRITION

387kcal
Protein
40.7g
Fat
10g
Carbs
36.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

2 tbsp Almond Flour

1 large Egg White

1/2 cup Pineapple Chunks

1 medium Red Bell Pepper

1 tbsp Homemade Sweet and Sour Sauce

1 tbsp Fresh Pineapple Juice

1 tsp Rice Vinegar

1 tsp Honey

1 clove Garlic (minced)

1 tsp Fresh Ginger (minced)

PREPARATION

  • 1

    Preheat your oven to 400°F and line a baking tray with parchment paper.

  • 2

    In a small bowl, combine the homemade sweet and sour sauce ingredients: sweet and sour sauce, fresh pineapple juice, rice vinegar, honey, minced garlic, and minced ginger. Stir well and set aside.

  • 3

    Pat the chicken breast dry. In a separate bowl, whisk the egg white. In another shallow dish, place the almond flour.

  • 4

    Dip the chicken breast lightly in the egg white, then coat evenly with almond flour.

  • 5

    Place the coated chicken on the prepared tray and brush a thin layer of the sweet and sour sauce over the top.

  • 6

    Arrange the pineapple chunks and sliced red bell pepper around and on top of the chicken.

  • 7

    Bake in the preheated oven for 20-25 minutes or until the chicken reaches an internal temperature of 165°F and the coating becomes crisp.

  • 8

    Remove from the oven, let it rest for a couple of minutes, and drizzle a little extra sweet and sour sauce if desired before serving.