Crispy Baked Sweet and Sour Chicken with Roasted Veggies

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 Veggies

YOUR SOLIN GENERATED RECIPE

Crispy Baked Sweet and Sour Chicken with Roasted Veggies

Enjoy a tantalizing twist on classic sweet and sour chicken, perfectly balanced with a crisp, baked coating and a medley of roasted vegetables. This dish delivers a burst of tangy sweetness complemented by savoriness, making it an ideal meal for a nourishing and satisfying dinner.

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NUTRITION

369kcal
Protein
40g
Fat
9.5g
Carbs
32g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

2 tbsp Whole Wheat Breadcrumbs

1 tbsp Pineapple Juice

1 tsp Apple Cider Vinegar

1 tsp Honey

1 cup Assorted Mixed Veggies

1 tsp Olive Oil

Salt and Black Pepper

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PREPARATION

  • 1

    Preheat your oven to 425°F. Line a baking sheet with parchment paper.

  • 2

    In a bowl, combine the pineapple juice, apple cider vinegar, and honey to create a light sweet and sour sauce.

  • 3

    Season the chicken breast with salt and pepper. Dredge each piece lightly in whole wheat breadcrumbs, ensuring an even coating.

  • 4

    Place the breaded chicken on the prepared baking sheet. Brush lightly with a bit of olive oil.

  • 5

    Arrange the mixed veggies around the chicken. Drizzle the remaining olive oil over the veggies and season with salt and pepper.

  • 6

    Bake in the preheated oven for 20-25 minutes, or until the chicken is cooked through and the coating is crispy, and the vegetables are tender and slightly caramelized.

  • 7

    Drizzle the sweet and sour sauce over the chicken in the final minutes of baking or serve on the side as a dipping sauce.

  • 8

    Serve warm and enjoy your balanced, flavorful meal.

Crispy Baked Sweet and Sour Chicken with Roasted Veggies

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 Veggies

YOUR SOLIN GENERATED RECIPE

Crispy Baked Sweet and Sour Chicken with Roasted Veggies

Enjoy a tantalizing twist on classic sweet and sour chicken, perfectly balanced with a crisp, baked coating and a medley of roasted vegetables. This dish delivers a burst of tangy sweetness complemented by savoriness, making it an ideal meal for a nourishing and satisfying dinner.

NUTRITION

369kcal
Protein
40g
Fat
9.5g
Carbs
32g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

2 tbsp Whole Wheat Breadcrumbs

1 tbsp Pineapple Juice

1 tsp Apple Cider Vinegar

1 tsp Honey

1 cup Assorted Mixed Veggies

1 tsp Olive Oil

Salt and Black Pepper

PREPARATION

  • 1

    Preheat your oven to 425°F. Line a baking sheet with parchment paper.

  • 2

    In a bowl, combine the pineapple juice, apple cider vinegar, and honey to create a light sweet and sour sauce.

  • 3

    Season the chicken breast with salt and pepper. Dredge each piece lightly in whole wheat breadcrumbs, ensuring an even coating.

  • 4

    Place the breaded chicken on the prepared baking sheet. Brush lightly with a bit of olive oil.

  • 5

    Arrange the mixed veggies around the chicken. Drizzle the remaining olive oil over the veggies and season with salt and pepper.

  • 6

    Bake in the preheated oven for 20-25 minutes, or until the chicken is cooked through and the coating is crispy, and the vegetables are tender and slightly caramelized.

  • 7

    Drizzle the sweet and sour sauce over the chicken in the final minutes of baking or serve on the side as a dipping sauce.

  • 8

    Serve warm and enjoy your balanced, flavorful meal.