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 twist on crispy baked chicken paired with the tangy sweetness of a homemade sweet and sour glaze. Juicy chicken breast is coated in whole wheat breadcrumbs for a satisfying crunch, then baked to perfection alongside colorful roasted red bell peppers and succulent pineapple chunks. This dish combines a balanced medley of textures and flavors for a delicious, wholesome meal.

Try 3 days free, then $12.99 / mo.

NUTRITION

442kcal
Protein
45.5g
Fat
6.6g
Carbs
44g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (142 g)

1 medium Red Bell Pepper (119 g)

1/2 cup Pineapple Chunks (82 g)

1/4 cup Whole Wheat Breadcrumbs (28 g)

2 tbsp Sweet and Sour Sauce (30 g)

Try 3 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    Pound the chicken breast to an even thickness to ensure uniform cooking.

  • 3

    Lightly brush the chicken with a thin layer of sweet and sour sauce, then coat evenly with whole wheat breadcrumbs.

  • 4

    Slice the red bell pepper into strips and toss with a small drizzle of the remaining sauce or your favorite seasoning.

  • 5

    On the prepared baking sheet, arrange the breadcrumb-coated chicken, bell pepper strips, and pineapple chunks.

  • 6

    Bake in the preheated oven for 20-25 minutes or until the chicken is fully cooked and the coating is crispy, stirring bell peppers and pineapple halfway through for even roasting.

  • 7

    Remove from the oven, drizzle any remaining sauce over the chicken, and serve warm.

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 twist on crispy baked chicken paired with the tangy sweetness of a homemade sweet and sour glaze. Juicy chicken breast is coated in whole wheat breadcrumbs for a satisfying crunch, then baked to perfection alongside colorful roasted red bell peppers and succulent pineapple chunks. This dish combines a balanced medley of textures and flavors for a delicious, wholesome meal.

NUTRITION

442kcal
Protein
45.5g
Fat
6.6g
Carbs
44g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (142 g)

1 medium Red Bell Pepper (119 g)

1/2 cup Pineapple Chunks (82 g)

1/4 cup Whole Wheat Breadcrumbs (28 g)

2 tbsp Sweet and Sour Sauce (30 g)

PREPARATION

  • 1

    Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    Pound the chicken breast to an even thickness to ensure uniform cooking.

  • 3

    Lightly brush the chicken with a thin layer of sweet and sour sauce, then coat evenly with whole wheat breadcrumbs.

  • 4

    Slice the red bell pepper into strips and toss with a small drizzle of the remaining sauce or your favorite seasoning.

  • 5

    On the prepared baking sheet, arrange the breadcrumb-coated chicken, bell pepper strips, and pineapple chunks.

  • 6

    Bake in the preheated oven for 20-25 minutes or until the chicken is fully cooked and the coating is crispy, stirring bell peppers and pineapple halfway through for even roasting.

  • 7

    Remove from the oven, drizzle any remaining sauce over the chicken, and serve warm.