Name: Crispy Baked Sweet and Sour Chicken with Roasted Bell Peppers
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 oz Chicken Breast; 1 medium Red Bell Pepper; 1 small Green Bell Pepper; 1/4 cup Almond Flour; 1 large Egg White; 2 tbsp Pineapple Juice; 1 tsp Honey; 1 tsp Rice Vinegar; 2 cloves Garlic; 1 tsp Fresh Ginger

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.

YOUR SOLIN GENERATED RECIPE

Crispy Baked Sweet and Sour Chicken with Roasted Bell Peppers

Enjoy this vibrant dish featuring tender chicken breast coated in a light almond flour crust, paired with sweet and tangy sauce and roasted bell peppers. The combination creates a delightful balance of crispiness and juiciness perfect for a satisfying dinner.

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NUTRITION

Protein

37.9g

Fat

15.9g

Carbs

31.3g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 medium Red Bell Pepper

1 small Green Bell Pepper

1/4 cup Almond Flour

1 large Egg White

2 tbsp Pineapple Juice

1 tsp Honey

1 tsp Rice Vinegar

2 cloves Garlic

1 tsp Fresh Ginger

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PREPARATION

1
Preheat your oven to 425°F. Line a baking sheet with parchment paper for easier cleanup.
2
Cut the red and green bell peppers into thin strips. Toss them lightly with a pinch of salt and a drizzle of olive oil if desired, then spread on half of the baking sheet.
3
In a small bowl, prepare the sweet and sour sauce by mixing the pineapple juice, honey, rice vinegar, minced garlic, and grated ginger.
4
Place the chicken breast on a clean cutting board and pat dry. Lightly pound to even thickness if needed.
5
In a shallow dish, combine the almond flour. In another bowl, lightly whisk the egg white.
6
Dip the chicken breast first into the egg white, then dredge in the almond flour ensuring an even, light coating.
7
Place the coated chicken breast on the other half of the baking sheet. Drizzle a portion of the sweet and sour sauce over the chicken.
8
Roast in the oven for about 20-25 minutes, turning once halfway through. The chicken should be golden and reach an internal temperature of 165°F, while the bell peppers become tender and slightly charred.
9
Once cooked, drizzle the remaining sauce over both the chicken and roasted peppers. Serve warm and enjoy your balanced, crispy baked sweet and sour chicken with roasted bell peppers.