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 vibrant dish combining tender, crispy baked chicken breast enveloped in a sweet and tangy sauce with roasted bell peppers. The light panko coating and pineapple-infused sweet and sour glaze bring a unique twist to a classic favorite, making it a satisfying and colorful meal.

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NUTRITION

465kcal
Protein
56.2g
Fat
8.5g
Carbs
31g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 medium Red Bell Pepper

1/4 cup Panko Breadcrumbs

1/4 cup Pineapple Juice

1 tbsp Rice Vinegar

1 tsp Cornstarch

1 tsp Olive Oil

1 tsp Garlic Powder

Salt & 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

    Cut the chicken breast into bite-sized pieces. Season with salt, pepper, and garlic powder.

  • 3

    In a shallow bowl, combine panko breadcrumbs. Lightly toss the chicken pieces in the panko to coat evenly.

  • 4

    In a small saucepan, mix pineapple juice, rice vinegar, cornstarch, and a pinch of salt. Warm over medium heat while stirring until the sauce thickens, about 2-3 minutes.

  • 5

    Place the coated chicken pieces on the baking sheet. Drizzle with olive oil.

  • 6

    Bake the chicken for 15 minutes, then remove the sheet and drizzle the sweet and sour sauce evenly over the chicken.

  • 7

    Chop red bell pepper into strips and scatter over the chicken. Return to the oven for an additional 5-7 minutes until the chicken is fully cooked and the peppers are roasted.

  • 8

    Remove from the oven, give a gentle toss to coat the chicken in the sauce, 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 this vibrant dish combining tender, crispy baked chicken breast enveloped in a sweet and tangy sauce with roasted bell peppers. The light panko coating and pineapple-infused sweet and sour glaze bring a unique twist to a classic favorite, making it a satisfying and colorful meal.

NUTRITION

465kcal
Protein
56.2g
Fat
8.5g
Carbs
31g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 medium Red Bell Pepper

1/4 cup Panko Breadcrumbs

1/4 cup Pineapple Juice

1 tbsp Rice Vinegar

1 tsp Cornstarch

1 tsp Olive Oil

1 tsp Garlic Powder

Salt & Pepper to taste

PREPARATION

  • 1

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

  • 2

    Cut the chicken breast into bite-sized pieces. Season with salt, pepper, and garlic powder.

  • 3

    In a shallow bowl, combine panko breadcrumbs. Lightly toss the chicken pieces in the panko to coat evenly.

  • 4

    In a small saucepan, mix pineapple juice, rice vinegar, cornstarch, and a pinch of salt. Warm over medium heat while stirring until the sauce thickens, about 2-3 minutes.

  • 5

    Place the coated chicken pieces on the baking sheet. Drizzle with olive oil.

  • 6

    Bake the chicken for 15 minutes, then remove the sheet and drizzle the sweet and sour sauce evenly over the chicken.

  • 7

    Chop red bell pepper into strips and scatter over the chicken. Return to the oven for an additional 5-7 minutes until the chicken is fully cooked and the peppers are roasted.

  • 8

    Remove from the oven, give a gentle toss to coat the chicken in the sauce, and serve immediately.