Crispy Baked Sweet and Sour Chicken with Roasted 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 Bell Peppers

YOUR SOLIN GENERATED RECIPE

Crispy Baked Sweet and Sour Chicken with Roasted Bell Peppers

Enjoy a flavorful spin on a classic favorite with tender, baked chicken coated in a light, crispy layer and drizzled with a tangy sweet and sour glaze. The roasted bell peppers add a burst of color and natural sweetness, turning this dish into a balanced, satisfying meal perfect for any time of the day.

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NUTRITION

351kcal
Protein
37.3g
Fat
8.9g
Carbs
29.6g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 medium Red Bell Pepper

1 tbsp Cornstarch

2 tbsp Pineapple Juice

1 tbsp Apple Cider Vinegar

1 tsp Honey

1 tsp Low Sodium Soy Sauce

1 tsp Olive Oil

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    In a small bowl, whisk together pineapple juice, apple cider vinegar, honey, and low sodium soy sauce to create the sweet and sour sauce.

  • 3

    Place the chicken breast on a cutting board and pat dry. Sprinkle with salt and your preferred seasonings.

  • 4

    Dust the chicken lightly with cornstarch, ensuring an even coating for extra crispiness.

  • 5

    Arrange the chicken on a parchment-lined baking sheet. Drizzle or lightly brush the chicken with olive oil.

  • 6

    Slice the red bell pepper into strips and place them around the chicken on the baking sheet.

  • 7

    Bake in the preheated oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the edges are crispy.

  • 8

    During the last 5 minutes of baking, spoon the sweet and sour sauce over the chicken to allow it to glaze.

  • 9

    Remove from the oven, let stand for a couple minutes, and serve the chicken with the roasted bell peppers.

Crispy Baked Sweet and Sour Chicken with Roasted 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 Bell Peppers

YOUR SOLIN GENERATED RECIPE

Crispy Baked Sweet and Sour Chicken with Roasted Bell Peppers

Enjoy a flavorful spin on a classic favorite with tender, baked chicken coated in a light, crispy layer and drizzled with a tangy sweet and sour glaze. The roasted bell peppers add a burst of color and natural sweetness, turning this dish into a balanced, satisfying meal perfect for any time of the day.

NUTRITION

351kcal
Protein
37.3g
Fat
8.9g
Carbs
29.6g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 medium Red Bell Pepper

1 tbsp Cornstarch

2 tbsp Pineapple Juice

1 tbsp Apple Cider Vinegar

1 tsp Honey

1 tsp Low Sodium Soy Sauce

1 tsp Olive Oil

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    In a small bowl, whisk together pineapple juice, apple cider vinegar, honey, and low sodium soy sauce to create the sweet and sour sauce.

  • 3

    Place the chicken breast on a cutting board and pat dry. Sprinkle with salt and your preferred seasonings.

  • 4

    Dust the chicken lightly with cornstarch, ensuring an even coating for extra crispiness.

  • 5

    Arrange the chicken on a parchment-lined baking sheet. Drizzle or lightly brush the chicken with olive oil.

  • 6

    Slice the red bell pepper into strips and place them around the chicken on the baking sheet.

  • 7

    Bake in the preheated oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the edges are crispy.

  • 8

    During the last 5 minutes of baking, spoon the sweet and sour sauce over the chicken to allow it to glaze.

  • 9

    Remove from the oven, let stand for a couple minutes, and serve the chicken with the roasted bell peppers.