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

YOUR SOLIN GENERATED RECIPE

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

Enjoy a vibrant twist on a classic take-out favorite with this crispy baked chicken paired with a tangy sweet and sour glaze, roasted pineapple bursts, and colorful bell peppers. This dish brings a delightful balance of textures and flavors in a wholesome, clean meal perfect for any dinner.

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NUTRITION

380kcal
Protein
38.2g
Fat
4.4g
Carbs
44.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/2 cup Pineapple Chunks

1 medium Red Bell Pepper

1/4 cup Panko Breadcrumbs

1 tbsp Honey

1 tbsp Rice Vinegar

1 tsp Low-Sodium Soy Sauce

1 clove Garlic

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PREPARATION

  • 1

    Preheat your oven to 400°F. Line a baking sheet with parchment paper.

  • 2

    In a small bowl, whisk together honey, rice vinegar, soy sauce, and finely minced garlic to create the sweet and sour marinade.

  • 3

    Place the chicken breast on a cutting board and lightly pat dry. Brush or spoon half of the marinade over the chicken, ensuring it's well coated.

  • 4

    Dredge the marinated chicken in panko breadcrumbs until evenly coated. Place the chicken on the prepared baking sheet.

  • 5

    Cut the red bell pepper into strips and toss with a drizzle of any remaining marinade for added flavor. Arrange the bell pepper strips alongside the chicken on the baking sheet.

  • 6

    Scatter the pineapple chunks over the chicken and peppers.

  • 7

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

  • 8

    Remove from the oven and allow to rest for a few minutes before serving.

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

YOUR SOLIN GENERATED RECIPE

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

Enjoy a vibrant twist on a classic take-out favorite with this crispy baked chicken paired with a tangy sweet and sour glaze, roasted pineapple bursts, and colorful bell peppers. This dish brings a delightful balance of textures and flavors in a wholesome, clean meal perfect for any dinner.

NUTRITION

380kcal
Protein
38.2g
Fat
4.4g
Carbs
44.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/2 cup Pineapple Chunks

1 medium Red Bell Pepper

1/4 cup Panko Breadcrumbs

1 tbsp Honey

1 tbsp Rice Vinegar

1 tsp Low-Sodium Soy Sauce

1 clove Garlic

PREPARATION

  • 1

    Preheat your oven to 400°F. Line a baking sheet with parchment paper.

  • 2

    In a small bowl, whisk together honey, rice vinegar, soy sauce, and finely minced garlic to create the sweet and sour marinade.

  • 3

    Place the chicken breast on a cutting board and lightly pat dry. Brush or spoon half of the marinade over the chicken, ensuring it's well coated.

  • 4

    Dredge the marinated chicken in panko breadcrumbs until evenly coated. Place the chicken on the prepared baking sheet.

  • 5

    Cut the red bell pepper into strips and toss with a drizzle of any remaining marinade for added flavor. Arrange the bell pepper strips alongside the chicken on the baking sheet.

  • 6

    Scatter the pineapple chunks over the chicken and peppers.

  • 7

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

  • 8

    Remove from the oven and allow to rest for a few minutes before serving.