Crispy Baked Sweet and Sour Chicken with Roasted Vegetables

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 Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Baked Sweet and Sour Chicken with Roasted Vegetables

Enjoy a delicious twist on classic sweet and sour chicken, featuring tender, crispy baked chicken breast coated in a light whole wheat breadcrumb crust with a tangy sweet and sour glaze, served alongside a medley of oven-roasted red bell peppers and zucchini. This meal strikes a perfect balance of protein and refreshing flavors, ideal for a nutritious dinner.

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NUTRITION

388kcal
Protein
43.5g
Fat
9.6g
Carbs
36.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/4 cup Whole Wheat Breadcrumbs

1 large Egg White

1 tsp Honey

1 medium Red Bell Pepper

1 small Zucchini

1 tsp Olive Oil

1 tsp Rice Vinegar

1 tsp Low-Sodium Soy Sauce

Pinch Garlic Powder

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    In a shallow bowl, whisk the egg white. In a separate bowl, place the whole wheat breadcrumbs.

  • 3

    Dip the chicken breast into the egg white, then coat evenly with breadcrumbs.

  • 4

    Place the breaded chicken on a baking tray lined with parchment paper.

  • 5

    In a small bowl, mix honey, rice vinegar, low-sodium soy sauce, and a pinch of garlic powder to create a sweet and sour glaze.

  • 6

    Brush half of the glaze over the chicken.

  • 7

    Chop the red bell pepper and zucchini into bite-sized pieces, and toss them in olive oil with a pinch of garlic powder.

  • 8

    Arrange the vegetables around the chicken on the baking tray.

  • 9

    Bake in the oven for 20-25 minutes until the chicken is cooked through and the vegetables are tender.

  • 10

    Halfway through baking, brush the remaining glaze over the chicken for extra flavor.

  • 11

    Remove from the oven and serve immediately.

Crispy Baked Sweet and Sour Chicken with Roasted Vegetables

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 Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Baked Sweet and Sour Chicken with Roasted Vegetables

Enjoy a delicious twist on classic sweet and sour chicken, featuring tender, crispy baked chicken breast coated in a light whole wheat breadcrumb crust with a tangy sweet and sour glaze, served alongside a medley of oven-roasted red bell peppers and zucchini. This meal strikes a perfect balance of protein and refreshing flavors, ideal for a nutritious dinner.

NUTRITION

388kcal
Protein
43.5g
Fat
9.6g
Carbs
36.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/4 cup Whole Wheat Breadcrumbs

1 large Egg White

1 tsp Honey

1 medium Red Bell Pepper

1 small Zucchini

1 tsp Olive Oil

1 tsp Rice Vinegar

1 tsp Low-Sodium Soy Sauce

Pinch Garlic Powder

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    In a shallow bowl, whisk the egg white. In a separate bowl, place the whole wheat breadcrumbs.

  • 3

    Dip the chicken breast into the egg white, then coat evenly with breadcrumbs.

  • 4

    Place the breaded chicken on a baking tray lined with parchment paper.

  • 5

    In a small bowl, mix honey, rice vinegar, low-sodium soy sauce, and a pinch of garlic powder to create a sweet and sour glaze.

  • 6

    Brush half of the glaze over the chicken.

  • 7

    Chop the red bell pepper and zucchini into bite-sized pieces, and toss them in olive oil with a pinch of garlic powder.

  • 8

    Arrange the vegetables around the chicken on the baking tray.

  • 9

    Bake in the oven for 20-25 minutes until the chicken is cooked through and the vegetables are tender.

  • 10

    Halfway through baking, brush the remaining glaze over the chicken for extra flavor.

  • 11

    Remove from the oven and serve immediately.