Crispy Baked Sweet and Sour Chicken with Fresh Bell Peppers and Pineapple

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 Fresh Bell Peppers and Pineapple

YOUR SOLIN GENERATED RECIPE

Crispy Baked Sweet and Sour Chicken with Fresh Bell Peppers and Pineapple

Enjoy a delicious fusion of tangy sweet and sour flavors with tender, crispy baked chicken accented by the vibrant crunch of fresh bell peppers and juicy pineapple. This dish is baked to perfection to retain moisture while delivering a satisfying crunch through a light whole wheat breadcrumb coating. The vibrant sauce, balanced with soy and a hint of honey, brings a refreshing twist to your dinner plate.

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NUTRITION

402kcal
Protein
44.1g
Fat
5.5g
Carbs
44.3g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

2 tbsp Whole Wheat Bread Crumbs

1 large Egg White

1/2 cup sliced Bell Pepper

1/2 cup Pineapple Chunks

1 tbsp Honey

1 tbsp Low-Sodium Soy Sauce

1 tsp Rice Vinegar

1 tsp Garlic Powder

1 tsp Ginger Powder

Salt and Black Pepper to taste

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PREPARATION

  • 1

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

  • 2

    In a shallow bowl, combine the whole wheat bread crumbs, garlic powder, ginger powder, salt, and pepper.

  • 3

    Lightly beat the egg white in another bowl.

  • 4

    Pat the chicken breast dry and dip it first into the egg white and then dredge thoroughly in the breadcrumb mixture to coat evenly.

  • 5

    Place the coated chicken on the prepared baking sheet.

  • 6

    In a small saucepan, combine the honey, low-sodium soy sauce, rice vinegar, pineapple chunks (with a little of their juice), and a pinch of salt and pepper. Bring to a simmer over medium heat for 3-4 minutes until slightly thickened.

  • 7

    Brush a portion of the sauce over the chicken and scatter sliced bell peppers around and on top of the chicken.

  • 8

    Bake in the oven for 20-25 minutes or until the chicken reaches an internal temperature of 165°F and the coating is crispy.

  • 9

    Remove from the oven and drizzle the remaining sauce over the chicken along with any extra pineapple chunks.

  • 10

    Serve immediately and enjoy your sweet and sour crispy baked chicken dish.

Crispy Baked Sweet and Sour Chicken with Fresh Bell Peppers and Pineapple

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 Fresh Bell Peppers and Pineapple

YOUR SOLIN GENERATED RECIPE

Crispy Baked Sweet and Sour Chicken with Fresh Bell Peppers and Pineapple

Enjoy a delicious fusion of tangy sweet and sour flavors with tender, crispy baked chicken accented by the vibrant crunch of fresh bell peppers and juicy pineapple. This dish is baked to perfection to retain moisture while delivering a satisfying crunch through a light whole wheat breadcrumb coating. The vibrant sauce, balanced with soy and a hint of honey, brings a refreshing twist to your dinner plate.

NUTRITION

402kcal
Protein
44.1g
Fat
5.5g
Carbs
44.3g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

2 tbsp Whole Wheat Bread Crumbs

1 large Egg White

1/2 cup sliced Bell Pepper

1/2 cup Pineapple Chunks

1 tbsp Honey

1 tbsp Low-Sodium Soy Sauce

1 tsp Rice Vinegar

1 tsp Garlic Powder

1 tsp Ginger Powder

Salt and Black Pepper to taste

PREPARATION

  • 1

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

  • 2

    In a shallow bowl, combine the whole wheat bread crumbs, garlic powder, ginger powder, salt, and pepper.

  • 3

    Lightly beat the egg white in another bowl.

  • 4

    Pat the chicken breast dry and dip it first into the egg white and then dredge thoroughly in the breadcrumb mixture to coat evenly.

  • 5

    Place the coated chicken on the prepared baking sheet.

  • 6

    In a small saucepan, combine the honey, low-sodium soy sauce, rice vinegar, pineapple chunks (with a little of their juice), and a pinch of salt and pepper. Bring to a simmer over medium heat for 3-4 minutes until slightly thickened.

  • 7

    Brush a portion of the sauce over the chicken and scatter sliced bell peppers around and on top of the chicken.

  • 8

    Bake in the oven for 20-25 minutes or until the chicken reaches an internal temperature of 165°F and the coating is crispy.

  • 9

    Remove from the oven and drizzle the remaining sauce over the chicken along with any extra pineapple chunks.

  • 10

    Serve immediately and enjoy your sweet and sour crispy baked chicken dish.