Crispy Baked Sweet & 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 & Sour Chicken with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Baked Sweet & Sour Chicken with Roasted Vegetables

Enjoy a satisfying dish that features tender, crispy baked chicken in a tangy sweet and sour glaze paired with a medley of roasted vegetables bursting with flavor. Think a light, healthier take on classic Chinese-inspired comfort food that's both vibrant and nourishing.

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NUTRITION

393kcal
Protein
45.8g
Fat
7g
Carbs
36.2g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast (skinless, boneless)

1 large Egg White

1/4 cup Whole Wheat Panko Breadcrumbs

1/4 cup Pineapple Chunks

1 tablespoon Low Sodium Soy Sauce

1 serving Mixed Roasted Vegetables (bell pepper, broccoli, red onion)

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PREPARATION

  • 1

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

  • 2

    In a small bowl, whisk the egg white. In a separate shallow dish, place the whole wheat panko breadcrumbs.

  • 3

    Dip the chicken breast in the egg white, then coat evenly with the panko breadcrumbs.

  • 4

    Place the breaded chicken on the prepared baking sheet. Bake for 18-20 minutes until the chicken is cooked through and the coating is crispy.

  • 5

    While the chicken bakes, prepare the sweet and sour sauce. In a small bowl, mix together the pineapple chunks and low sodium soy sauce. Optionally, lightly mash the chunks to release their juices.

  • 6

    For the roasted vegetables, toss the bell pepper slices, broccoli florets, and red onion pieces with a light spray of olive oil, salt, and pepper. Spread them on a separate baking tray and roast in the oven for 15 minutes or until tender and slightly charred.

  • 7

    Once done, plate the crispy chicken and drizzle the pineapple soy sauce over the top. Serve alongside the roasted vegetable medley.

Crispy Baked Sweet & 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 & Sour Chicken with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Baked Sweet & Sour Chicken with Roasted Vegetables

Enjoy a satisfying dish that features tender, crispy baked chicken in a tangy sweet and sour glaze paired with a medley of roasted vegetables bursting with flavor. Think a light, healthier take on classic Chinese-inspired comfort food that's both vibrant and nourishing.

NUTRITION

393kcal
Protein
45.8g
Fat
7g
Carbs
36.2g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast (skinless, boneless)

1 large Egg White

1/4 cup Whole Wheat Panko Breadcrumbs

1/4 cup Pineapple Chunks

1 tablespoon Low Sodium Soy Sauce

1 serving Mixed Roasted Vegetables (bell pepper, broccoli, red onion)

PREPARATION

  • 1

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

  • 2

    In a small bowl, whisk the egg white. In a separate shallow dish, place the whole wheat panko breadcrumbs.

  • 3

    Dip the chicken breast in the egg white, then coat evenly with the panko breadcrumbs.

  • 4

    Place the breaded chicken on the prepared baking sheet. Bake for 18-20 minutes until the chicken is cooked through and the coating is crispy.

  • 5

    While the chicken bakes, prepare the sweet and sour sauce. In a small bowl, mix together the pineapple chunks and low sodium soy sauce. Optionally, lightly mash the chunks to release their juices.

  • 6

    For the roasted vegetables, toss the bell pepper slices, broccoli florets, and red onion pieces with a light spray of olive oil, salt, and pepper. Spread them on a separate baking tray and roast in the oven for 15 minutes or until tender and slightly charred.

  • 7

    Once done, plate the crispy chicken and drizzle the pineapple soy sauce over the top. Serve alongside the roasted vegetable medley.