Crispy Baked Sweet and 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 and Sour Chicken with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Baked Sweet and Sour Chicken with Roasted Vegetables

Enjoy a vibrant twist on classic sweet and sour chicken by pairing a crispy, lightly breaded chicken breast with a medley of roasted vegetables. This dish offers a tangy-sweet flavor from pineapple chunks and a delightful crunch from panko breadcrumbs, all complemented by caramelized bell peppers, zucchini, and onion.

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NUTRITION

325kcal
Protein
36.8g
Fat
8.5g
Carbs
27.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/4 cup Panko Breadcrumbs

1/4 cup Pineapple Chunks

1/2 cup chopped Red Bell Pepper

1/2 cup sliced Zucchini

1/4 cup sliced Onion

1 tsp Olive Oil

1 tsp Low Sodium Soy Sauce

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PREPARATION

  • 1

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

  • 2

    In a shallow dish, combine the panko breadcrumbs with half of the pineapple chunks. Lightly press this mixture onto the chicken breast to help it adhere.

  • 3

    Place the coated chicken breast on the prepared baking sheet.

  • 4

    In a separate bowl, toss the red bell pepper, zucchini, and onion with olive oil and low sodium soy sauce. Optionally, add a few pineapple chunks to the vegetable mix for extra sweet and sour notes.

  • 5

    Arrange the vegetables around the chicken on the baking sheet.

  • 6

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

  • 7

    For a crispier finish, you may broil the chicken for an additional 2-3 minutes at the end of the baking time, watching closely to prevent burning.

  • 8

    Remove from the oven, let cool briefly, and serve warm, enjoying the balance of tangy, sweet flavors with the crisp roasted vegetables.

Crispy Baked Sweet and 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 and Sour Chicken with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Baked Sweet and Sour Chicken with Roasted Vegetables

Enjoy a vibrant twist on classic sweet and sour chicken by pairing a crispy, lightly breaded chicken breast with a medley of roasted vegetables. This dish offers a tangy-sweet flavor from pineapple chunks and a delightful crunch from panko breadcrumbs, all complemented by caramelized bell peppers, zucchini, and onion.

NUTRITION

325kcal
Protein
36.8g
Fat
8.5g
Carbs
27.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/4 cup Panko Breadcrumbs

1/4 cup Pineapple Chunks

1/2 cup chopped Red Bell Pepper

1/2 cup sliced Zucchini

1/4 cup sliced Onion

1 tsp Olive Oil

1 tsp Low Sodium Soy Sauce

PREPARATION

  • 1

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

  • 2

    In a shallow dish, combine the panko breadcrumbs with half of the pineapple chunks. Lightly press this mixture onto the chicken breast to help it adhere.

  • 3

    Place the coated chicken breast on the prepared baking sheet.

  • 4

    In a separate bowl, toss the red bell pepper, zucchini, and onion with olive oil and low sodium soy sauce. Optionally, add a few pineapple chunks to the vegetable mix for extra sweet and sour notes.

  • 5

    Arrange the vegetables around the chicken on the baking sheet.

  • 6

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

  • 7

    For a crispier finish, you may broil the chicken for an additional 2-3 minutes at the end of the baking time, watching closely to prevent burning.

  • 8

    Remove from the oven, let cool briefly, and serve warm, enjoying the balance of tangy, sweet flavors with the crisp roasted vegetables.