Crispy Baked Sweet and Sour Chicken

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Baked Sweet and Sour Chicken

YOUR SOLIN GENERATED RECIPE

Crispy Baked Sweet and Sour Chicken

Enjoy a lighter twist on the classic sweet and sour chicken with tender, marinated chicken breast coated in a crisp, baked batter and tossed in a vibrant sweet and tangy sauce with colorful bell peppers, onions, and pineapple. A satisfying dish perfect for a balanced meal.

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NUTRITION

368kcal
Protein
40.6g
Fat
8.8g
Carbs
30.2g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast (170g)

1 large Egg White (33g)

1 tablespoon Cornstarch (8g)

1/2 medium Red Bell Pepper (75g, sliced)

1/4 cup Pineapple Chunks (40g)

1/4 medium Onion (25g, chopped)

2 tablespoons Sweet and Sour Sauce (30g total)

1 teaspoon Olive Oil (5g)

1 clove Garlic (3g)

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PREPARATION

  • 1

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

  • 2

    In a bowl, whisk together the egg white and cornstarch until smooth. Season the mixture with a pinch of salt and minced garlic for extra flavor.

  • 3

    Cut the chicken breast into bite-sized pieces. Toss the chicken pieces in the egg white mixture until evenly coated.

  • 4

    Place the chicken pieces on the prepared baking sheet. Lightly drizzle with olive oil to help achieve crispiness.

  • 5

    Bake the chicken in the preheated oven for 15-18 minutes, or until the chicken is fully cooked and lightly golden.

  • 6

    While the chicken bakes, prepare the sauce and vegetables. In a small saucepan, combine the sweet and sour sauce with the pineapple chunks, sliced red bell pepper, and chopped onion. Warm over low heat for 5 minutes, stirring occasionally.

  • 7

    Once the chicken is cooked, add it to the saucepan with the vegetables and toss until well coated with the sweet and sour mixture.

  • 8

    Serve immediately, enjoying a lighter, crispy baked version of sweet and sour chicken perfect for any meal.

Crispy Baked Sweet and Sour Chicken

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Baked Sweet and Sour Chicken

YOUR SOLIN GENERATED RECIPE

Crispy Baked Sweet and Sour Chicken

Enjoy a lighter twist on the classic sweet and sour chicken with tender, marinated chicken breast coated in a crisp, baked batter and tossed in a vibrant sweet and tangy sauce with colorful bell peppers, onions, and pineapple. A satisfying dish perfect for a balanced meal.

NUTRITION

368kcal
Protein
40.6g
Fat
8.8g
Carbs
30.2g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast (170g)

1 large Egg White (33g)

1 tablespoon Cornstarch (8g)

1/2 medium Red Bell Pepper (75g, sliced)

1/4 cup Pineapple Chunks (40g)

1/4 medium Onion (25g, chopped)

2 tablespoons Sweet and Sour Sauce (30g total)

1 teaspoon Olive Oil (5g)

1 clove Garlic (3g)

PREPARATION

  • 1

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

  • 2

    In a bowl, whisk together the egg white and cornstarch until smooth. Season the mixture with a pinch of salt and minced garlic for extra flavor.

  • 3

    Cut the chicken breast into bite-sized pieces. Toss the chicken pieces in the egg white mixture until evenly coated.

  • 4

    Place the chicken pieces on the prepared baking sheet. Lightly drizzle with olive oil to help achieve crispiness.

  • 5

    Bake the chicken in the preheated oven for 15-18 minutes, or until the chicken is fully cooked and lightly golden.

  • 6

    While the chicken bakes, prepare the sauce and vegetables. In a small saucepan, combine the sweet and sour sauce with the pineapple chunks, sliced red bell pepper, and chopped onion. Warm over low heat for 5 minutes, stirring occasionally.

  • 7

    Once the chicken is cooked, add it to the saucepan with the vegetables and toss until well coated with the sweet and sour mixture.

  • 8

    Serve immediately, enjoying a lighter, crispy baked version of sweet and sour chicken perfect for any meal.