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 this delicious twist on classic sweet and sour chicken, where tender, lean chicken breast is lightly coated in a crisp panko crust and baked to perfection. It’s paired with sweet roasted bell peppers and a tangy homemade pineapple vinaigrette that complements the dish with a perfect balance of flavors.

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NUTRITION

389kcal
Protein
38.6g
Fat
12g
Carbs
31.8g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/4 cup Panko Breadcrumbs

1 large Red Bell Pepper

1/4 cup Pineapple Juice

1 tbsp Rice Vinegar

1/2 tbsp Olive Oil

1 tsp Garlic Powder

Salt & Black Pepper (to taste)

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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, season the panko breadcrumbs with garlic powder, salt, and black pepper.

  • 3

    Pat the chicken breast dry and lightly press each side into the seasoned panko to create an even coating.

  • 4

    Place the coated chicken on the baking sheet and drizzle lightly with half a tablespoon of olive oil.

  • 5

    Wash and slice the red bell pepper into strips. Arrange the strips around the chicken on the baking sheet.

  • 6

    In a small bowl, mix the pineapple juice with rice vinegar. Drizzle this sweet and sour sauce evenly over the chicken and peppers.

  • 7

    Bake in the preheated oven for 20-25 minutes or until the chicken is thoroughly cooked and the panko coating is crispy. The internal temperature should reach 165°F.

  • 8

    Remove from the oven and let rest for a couple of minutes before serving to allow the flavors to meld together.

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 this delicious twist on classic sweet and sour chicken, where tender, lean chicken breast is lightly coated in a crisp panko crust and baked to perfection. It’s paired with sweet roasted bell peppers and a tangy homemade pineapple vinaigrette that complements the dish with a perfect balance of flavors.

NUTRITION

389kcal
Protein
38.6g
Fat
12g
Carbs
31.8g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/4 cup Panko Breadcrumbs

1 large Red Bell Pepper

1/4 cup Pineapple Juice

1 tbsp Rice Vinegar

1/2 tbsp Olive Oil

1 tsp Garlic Powder

Salt & Black Pepper (to taste)

PREPARATION

  • 1

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

  • 2

    In a shallow dish, season the panko breadcrumbs with garlic powder, salt, and black pepper.

  • 3

    Pat the chicken breast dry and lightly press each side into the seasoned panko to create an even coating.

  • 4

    Place the coated chicken on the baking sheet and drizzle lightly with half a tablespoon of olive oil.

  • 5

    Wash and slice the red bell pepper into strips. Arrange the strips around the chicken on the baking sheet.

  • 6

    In a small bowl, mix the pineapple juice with rice vinegar. Drizzle this sweet and sour sauce evenly over the chicken and peppers.

  • 7

    Bake in the preheated oven for 20-25 minutes or until the chicken is thoroughly cooked and the panko coating is crispy. The internal temperature should reach 165°F.

  • 8

    Remove from the oven and let rest for a couple of minutes before serving to allow the flavors to meld together.