Crispy Baked Sweet and 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 and Sour Chicken with Roasted Bell Peppers

YOUR SOLIN GENERATED RECIPE

Crispy Baked Sweet and Sour Chicken with Roasted Bell Peppers

Enjoy tender, crispy baked chicken breast coated in a light panko crust, tossed in a tangy sweet and sour glaze, paired with vibrant roasted bell peppers. This flavorful dish delivers a satisfying crunch and a burst of color, making it ideal for a balanced meal any time of day.

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NUTRITION

354kcal
Protein
37.6g
Fat
9.5g
Carbs
29.2g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast (142g)

1/4 cup Panko Bread Crumbs (15g)

1 large Egg White (33g)

1 medium Bell Pepper (120g)

2 tbsp Sweet and Sour Sauce

1 tsp Olive Oil

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PREPARATION

  • 1

    Preheat the oven to 400°F and line a baking tray with parchment paper.

  • 2

    In a shallow bowl, whisk together the egg white to prepare a binding mixture.

  • 3

    In another bowl, combine the panko bread crumbs with a pinch of salt and pepper.

  • 4

    Dip the chicken breast into the egg white, then coat evenly with the panko bread crumbs.

  • 5

    Place the breaded chicken on the prepared baking tray. Drizzle lightly with olive oil.

  • 6

    Bake the chicken for 18-20 minutes or until cooked through and the crust is crispy.

  • 7

    While the chicken bakes, slice the bell pepper into strips and toss with a little olive oil, salt, and pepper.

  • 8

    Roast the bell peppers on a separate tray in the oven for about 10-12 minutes until tender.

  • 9

    In a small saucepan, warm the sweet and sour sauce just until heated through.

  • 10

    Remove the chicken and peppers from the oven, drizzle the sauce over the chicken, and serve alongside the roasted bell peppers.

Crispy Baked Sweet and 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 and Sour Chicken with Roasted Bell Peppers

YOUR SOLIN GENERATED RECIPE

Crispy Baked Sweet and Sour Chicken with Roasted Bell Peppers

Enjoy tender, crispy baked chicken breast coated in a light panko crust, tossed in a tangy sweet and sour glaze, paired with vibrant roasted bell peppers. This flavorful dish delivers a satisfying crunch and a burst of color, making it ideal for a balanced meal any time of day.

NUTRITION

354kcal
Protein
37.6g
Fat
9.5g
Carbs
29.2g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast (142g)

1/4 cup Panko Bread Crumbs (15g)

1 large Egg White (33g)

1 medium Bell Pepper (120g)

2 tbsp Sweet and Sour Sauce

1 tsp Olive Oil

PREPARATION

  • 1

    Preheat the oven to 400°F and line a baking tray with parchment paper.

  • 2

    In a shallow bowl, whisk together the egg white to prepare a binding mixture.

  • 3

    In another bowl, combine the panko bread crumbs with a pinch of salt and pepper.

  • 4

    Dip the chicken breast into the egg white, then coat evenly with the panko bread crumbs.

  • 5

    Place the breaded chicken on the prepared baking tray. Drizzle lightly with olive oil.

  • 6

    Bake the chicken for 18-20 minutes or until cooked through and the crust is crispy.

  • 7

    While the chicken bakes, slice the bell pepper into strips and toss with a little olive oil, salt, and pepper.

  • 8

    Roast the bell peppers on a separate tray in the oven for about 10-12 minutes until tender.

  • 9

    In a small saucepan, warm the sweet and sour sauce just until heated through.

  • 10

    Remove the chicken and peppers from the oven, drizzle the sauce over the chicken, and serve alongside the roasted bell peppers.