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 balance of tangy sweet and sour chicken paired with beautifully roasted bell peppers. This dish features a lightly crisp, almond flour-coated chicken breast finished with a delicate sweet and sour glaze, perfectly complemented by the natural sweetness and char of roasted red and yellow bell peppers.

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NUTRITION

399kcal
Protein
40.8g
Fat
15.7g
Carbs
24.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 large Egg White

2 tbsp Almond Flour

1/2 cup sliced Red Bell Pepper

1/2 cup sliced Yellow Bell Pepper

1 tsp Olive Oil

1 tsp Low Sodium Soy Sauce

1 tsp Honey

1 tsp Apple Cider Vinegar

1/2 tsp Garlic Powder

Salt & Black Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F and line a baking sheet with parchment paper.

  • 2

    In a shallow bowl, whisk the egg white. In another bowl, combine almond flour, garlic powder, salt, and pepper.

  • 3

    Dip the chicken breast into the egg white, then coat evenly with the almond flour mixture.

  • 4

    Place the coated chicken breast on the baking sheet and lightly drizzle with olive oil.

  • 5

    Bake in the preheated oven for 20-25 minutes until the chicken is cooked through and the coating is crisp.

  • 6

    While the chicken bakes, slice the red and yellow bell peppers and toss them with a little olive oil, salt, and pepper on a separate baking sheet.

  • 7

    Roast the bell peppers in the oven for about 15 minutes until tender and slightly charred.

  • 8

    For the sweet and sour glaze, mix together low sodium soy sauce, honey, apple cider vinegar, and a pinch of garlic powder.

  • 9

    Once the chicken is done, brush the sweet and sour glaze over the top and allow it to set for a few minutes.

  • 10

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

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 balance of tangy sweet and sour chicken paired with beautifully roasted bell peppers. This dish features a lightly crisp, almond flour-coated chicken breast finished with a delicate sweet and sour glaze, perfectly complemented by the natural sweetness and char of roasted red and yellow bell peppers.

NUTRITION

399kcal
Protein
40.8g
Fat
15.7g
Carbs
24.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 large Egg White

2 tbsp Almond Flour

1/2 cup sliced Red Bell Pepper

1/2 cup sliced Yellow Bell Pepper

1 tsp Olive Oil

1 tsp Low Sodium Soy Sauce

1 tsp Honey

1 tsp Apple Cider Vinegar

1/2 tsp Garlic Powder

Salt & Black Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F and line a baking sheet with parchment paper.

  • 2

    In a shallow bowl, whisk the egg white. In another bowl, combine almond flour, garlic powder, salt, and pepper.

  • 3

    Dip the chicken breast into the egg white, then coat evenly with the almond flour mixture.

  • 4

    Place the coated chicken breast on the baking sheet and lightly drizzle with olive oil.

  • 5

    Bake in the preheated oven for 20-25 minutes until the chicken is cooked through and the coating is crisp.

  • 6

    While the chicken bakes, slice the red and yellow bell peppers and toss them with a little olive oil, salt, and pepper on a separate baking sheet.

  • 7

    Roast the bell peppers in the oven for about 15 minutes until tender and slightly charred.

  • 8

    For the sweet and sour glaze, mix together low sodium soy sauce, honey, apple cider vinegar, and a pinch of garlic powder.

  • 9

    Once the chicken is done, brush the sweet and sour glaze over the top and allow it to set for a few minutes.

  • 10

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