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 a classic favorite. Tender chicken breast is lightly coated in whole wheat flour, then baked to achieve a crispy finish. Paired with roasted bell peppers and juicy pineapple chunks, this dish offers a perfect balance of savory, tangy, and sweet flavors that invigorate your palate in a clean, wholesome way.

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NUTRITION

386kcal
Protein
32.1g
Fat
6.9g
Carbs
50.3g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/4 cup Whole Wheat Flour

1 medium Bell Pepper

1/2 cup Pineapple Chunks

1/2 tsp Olive Oil

1 tbsp Pineapple Juice

1 tsp Rice Vinegar

1 tsp Garlic Powder

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Slice the bell pepper into strips and place them on a baking sheet. Drizzle with olive oil, season with a pinch of salt and pepper, and toss to coat evenly.

  • 3

    In a small bowl, mix the pineapple juice, rice vinegar, and garlic powder to create a light sweet and sour sauce.

  • 4

    Lightly season the chicken breast with salt and pepper. Dredge the chicken in whole wheat flour, shaking off any excess.

  • 5

    Place the floured chicken on a lined baking sheet. Brush a thin layer of the sweet and sour sauce on top of each piece for extra flavor.

  • 6

    Bake the chicken in the preheated oven for about 18-20 minutes, or until the chicken reaches an internal temperature of 165°F and has a crisp, golden coating.

  • 7

    At the same time, roast the bell peppers in the oven for about 15 minutes, until they are tender and slightly charred.

  • 8

    In the last 5 minutes of baking, add the pineapple chunks to the baking sheet with the bell peppers to warm them slightly, taking care not to overcook.

  • 9

    Once cooked, serve the crispy baked chicken alongside the roasted bell peppers and pineapple chunks, and drizzle any remaining sweet and sour sauce on top.

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 a classic favorite. Tender chicken breast is lightly coated in whole wheat flour, then baked to achieve a crispy finish. Paired with roasted bell peppers and juicy pineapple chunks, this dish offers a perfect balance of savory, tangy, and sweet flavors that invigorate your palate in a clean, wholesome way.

NUTRITION

386kcal
Protein
32.1g
Fat
6.9g
Carbs
50.3g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/4 cup Whole Wheat Flour

1 medium Bell Pepper

1/2 cup Pineapple Chunks

1/2 tsp Olive Oil

1 tbsp Pineapple Juice

1 tsp Rice Vinegar

1 tsp Garlic Powder

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Slice the bell pepper into strips and place them on a baking sheet. Drizzle with olive oil, season with a pinch of salt and pepper, and toss to coat evenly.

  • 3

    In a small bowl, mix the pineapple juice, rice vinegar, and garlic powder to create a light sweet and sour sauce.

  • 4

    Lightly season the chicken breast with salt and pepper. Dredge the chicken in whole wheat flour, shaking off any excess.

  • 5

    Place the floured chicken on a lined baking sheet. Brush a thin layer of the sweet and sour sauce on top of each piece for extra flavor.

  • 6

    Bake the chicken in the preheated oven for about 18-20 minutes, or until the chicken reaches an internal temperature of 165°F and has a crisp, golden coating.

  • 7

    At the same time, roast the bell peppers in the oven for about 15 minutes, until they are tender and slightly charred.

  • 8

    In the last 5 minutes of baking, add the pineapple chunks to the baking sheet with the bell peppers to warm them slightly, taking care not to overcook.

  • 9

    Once cooked, serve the crispy baked chicken alongside the roasted bell peppers and pineapple chunks, and drizzle any remaining sweet and sour sauce on top.