Crispy Baked Sweet & 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 & Sour Chicken with Roasted Bell Peppers

YOUR SOLIN GENERATED RECIPE

Crispy Baked Sweet & Sour Chicken with Roasted Bell Peppers

Enjoy a vibrant twist on a classic with our Crispy Baked Sweet & Sour Chicken paired with roasted bell peppers. The tender, almond flour-crusted chicken is baked to a satisfying crisp, then dressed in a tangy-sweet pineapple-honey sauce. Roasted bell peppers add a burst of color and fresh flavor, creating a balanced dish that's both delicious and nourishing.

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NUTRITION

419kcal
Protein
49.3g
Fat
10.5g
Carbs
26.7g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

2 tablespoons Almond Flour

1 cup Bell Peppers (chopped)

0.25 cup Pineapple Juice

1 teaspoon Honey

1 tablespoon Low-Sodium Soy Sauce

1 teaspoon White Vinegar

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PREPARATION

  • 1

    Preheat your oven to 400°F and prepare two baking sheets with parchment paper.

  • 2

    Pat the chicken breast dry and lightly season with salt and pepper. Dredge the chicken in almond flour to create a crispy coating.

  • 3

    Place the coated chicken breast on one baking sheet.

  • 4

    In a small bowl, whisk together the pineapple juice, honey, low-sodium soy sauce, and white vinegar to form the sweet and sour sauce.

  • 5

    On the second baking sheet, spread the chopped bell peppers. Lightly season them with salt (and a drizzle of olive oil if desired, though omitted for calorie control).

  • 6

    Bake the chicken for about 20-25 minutes until it is cooked through and crispy, and roast the bell peppers for around 15 minutes until they are tender and slightly caramelized.

  • 7

    Once done, slice the chicken if desired and drizzle the sweet and sour sauce evenly over the top.

  • 8

    Plate the chicken alongside the roasted bell peppers and serve immediately.

Crispy Baked Sweet & 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 & Sour Chicken with Roasted Bell Peppers

YOUR SOLIN GENERATED RECIPE

Crispy Baked Sweet & Sour Chicken with Roasted Bell Peppers

Enjoy a vibrant twist on a classic with our Crispy Baked Sweet & Sour Chicken paired with roasted bell peppers. The tender, almond flour-crusted chicken is baked to a satisfying crisp, then dressed in a tangy-sweet pineapple-honey sauce. Roasted bell peppers add a burst of color and fresh flavor, creating a balanced dish that's both delicious and nourishing.

NUTRITION

419kcal
Protein
49.3g
Fat
10.5g
Carbs
26.7g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

2 tablespoons Almond Flour

1 cup Bell Peppers (chopped)

0.25 cup Pineapple Juice

1 teaspoon Honey

1 tablespoon Low-Sodium Soy Sauce

1 teaspoon White Vinegar

PREPARATION

  • 1

    Preheat your oven to 400°F and prepare two baking sheets with parchment paper.

  • 2

    Pat the chicken breast dry and lightly season with salt and pepper. Dredge the chicken in almond flour to create a crispy coating.

  • 3

    Place the coated chicken breast on one baking sheet.

  • 4

    In a small bowl, whisk together the pineapple juice, honey, low-sodium soy sauce, and white vinegar to form the sweet and sour sauce.

  • 5

    On the second baking sheet, spread the chopped bell peppers. Lightly season them with salt (and a drizzle of olive oil if desired, though omitted for calorie control).

  • 6

    Bake the chicken for about 20-25 minutes until it is cooked through and crispy, and roast the bell peppers for around 15 minutes until they are tender and slightly caramelized.

  • 7

    Once done, slice the chicken if desired and drizzle the sweet and sour sauce evenly over the top.

  • 8

    Plate the chicken alongside the roasted bell peppers and serve immediately.