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 a vibrant mix of flavors with this crispy baked chicken dish featuring a light panko coating, enhanced by a tangy sweet and sour sauce and accompanied by tender roasted red bell peppers. The dish strikes a perfect balance between a satisfying crunch and bright, zesty notes from the sauce and peppers.

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NUTRITION

343kcal
Protein
38.2g
Fat
4.2g
Carbs
38.5g

SERVINGS

1 serving

INGREDIENTS

1 piece Chicken Breast (170g)

1 large Egg White (33g)

0.25 cup Panko Breadcrumbs (15g)

0.25 cup Sweet and Sour Sauce (66g)

1 large Red Bell Pepper (150g)

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PREPARATION

  • 1

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

  • 2

    Slice the red bell pepper into strips, toss with a light drizzle of olive oil (optional), salt, and pepper, and spread them out on one half of the baking sheet.

  • 3

    In a shallow dish, pour in the egg white and whisk lightly. In another small bowl, add the panko breadcrumbs.

  • 4

    Pat dry the chicken breast and brush or dip it in the egg white, then coat evenly with panko breadcrumbs.

  • 5

    Place the coated chicken breast on the baking sheet beside the peppers. Drizzle the sweet and sour sauce over the chicken or serve it on the side as a dipping sauce.

  • 6

    Bake in the preheated oven for about 20-25 minutes, or until the chicken is cooked through (internal temperature should reach 165°F) and the coating turns crisp.

  • 7

    Halfway through baking, stir the bell peppers for even roasting. Once ready, plate the chicken with the roasted peppers.

  • 8

    Serve immediately and enjoy the balance of crispy texture with vibrant, tangy flavors.

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 a vibrant mix of flavors with this crispy baked chicken dish featuring a light panko coating, enhanced by a tangy sweet and sour sauce and accompanied by tender roasted red bell peppers. The dish strikes a perfect balance between a satisfying crunch and bright, zesty notes from the sauce and peppers.

NUTRITION

343kcal
Protein
38.2g
Fat
4.2g
Carbs
38.5g

SERVINGS

1 serving

INGREDIENTS

1 piece Chicken Breast (170g)

1 large Egg White (33g)

0.25 cup Panko Breadcrumbs (15g)

0.25 cup Sweet and Sour Sauce (66g)

1 large Red Bell Pepper (150g)

PREPARATION

  • 1

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

  • 2

    Slice the red bell pepper into strips, toss with a light drizzle of olive oil (optional), salt, and pepper, and spread them out on one half of the baking sheet.

  • 3

    In a shallow dish, pour in the egg white and whisk lightly. In another small bowl, add the panko breadcrumbs.

  • 4

    Pat dry the chicken breast and brush or dip it in the egg white, then coat evenly with panko breadcrumbs.

  • 5

    Place the coated chicken breast on the baking sheet beside the peppers. Drizzle the sweet and sour sauce over the chicken or serve it on the side as a dipping sauce.

  • 6

    Bake in the preheated oven for about 20-25 minutes, or until the chicken is cooked through (internal temperature should reach 165°F) and the coating turns crisp.

  • 7

    Halfway through baking, stir the bell peppers for even roasting. Once ready, plate the chicken with the roasted peppers.

  • 8

    Serve immediately and enjoy the balance of crispy texture with vibrant, tangy flavors.