Crispy 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 Sweet and Sour Chicken with Roasted Bell Peppers

YOUR SOLIN GENERATED RECIPE

Crispy Sweet and Sour Chicken with Roasted Bell Peppers

Enjoy a vibrant and flavorful dish featuring a crispy almond flour-coated chicken breast, perfectly balanced by a tangy homemade sweet and sour sauce and roasted bell peppers. This dish is full of texture and contrast – from the crunchy exterior of the chicken to the tender, caramelized peppers – providing a delicious and satisfying meal that is both nutritious and exciting.

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NUTRITION

387kcal
Protein
39.1g
Fat
12.4g
Carbs
28.8g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

3 tbsp Almond Flour

1 medium Bell Pepper

1/4 cup Pineapple Juice

1 tbsp Rice Vinegar

1 tsp Honey

1 tsp Soy Sauce

1/2 tsp Cornstarch

1 tsp Water

1 tsp Garlic Powder

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Pat the chicken breast dry and season it lightly with salt, pepper, and garlic powder.

  • 3

    Coat both sides of the chicken breast evenly in almond flour.

  • 4

    Place the coated chicken breast on a baking sheet lined with parchment paper and bake for 18-20 minutes or until the chicken reaches an internal temperature of 165°F. For extra crispiness, flip halfway through the baking process.

  • 5

    While the chicken is baking, cut the bell pepper into strips, toss with a little olive oil, salt, and pepper, then roast on a separate baking sheet in the oven for about 12-15 minutes until tender and slightly charred.

  • 6

    In a small saucepan, combine the pineapple juice, rice vinegar, honey, and soy sauce. Heat over medium-low heat and stir in the cornstarch mixed with water to create a slurry. Continue stirring until the sauce thickens slightly, about 3-5 minutes.

  • 7

    Once the chicken is done, remove it from the oven and drizzle the warm sweet and sour sauce over it. Top with roasted bell pepper strips.

  • 8

    Serve immediately and enjoy your balanced, flavor-packed meal.

Crispy 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 Sweet and Sour Chicken with Roasted Bell Peppers

YOUR SOLIN GENERATED RECIPE

Crispy Sweet and Sour Chicken with Roasted Bell Peppers

Enjoy a vibrant and flavorful dish featuring a crispy almond flour-coated chicken breast, perfectly balanced by a tangy homemade sweet and sour sauce and roasted bell peppers. This dish is full of texture and contrast – from the crunchy exterior of the chicken to the tender, caramelized peppers – providing a delicious and satisfying meal that is both nutritious and exciting.

NUTRITION

387kcal
Protein
39.1g
Fat
12.4g
Carbs
28.8g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

3 tbsp Almond Flour

1 medium Bell Pepper

1/4 cup Pineapple Juice

1 tbsp Rice Vinegar

1 tsp Honey

1 tsp Soy Sauce

1/2 tsp Cornstarch

1 tsp Water

1 tsp Garlic Powder

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Pat the chicken breast dry and season it lightly with salt, pepper, and garlic powder.

  • 3

    Coat both sides of the chicken breast evenly in almond flour.

  • 4

    Place the coated chicken breast on a baking sheet lined with parchment paper and bake for 18-20 minutes or until the chicken reaches an internal temperature of 165°F. For extra crispiness, flip halfway through the baking process.

  • 5

    While the chicken is baking, cut the bell pepper into strips, toss with a little olive oil, salt, and pepper, then roast on a separate baking sheet in the oven for about 12-15 minutes until tender and slightly charred.

  • 6

    In a small saucepan, combine the pineapple juice, rice vinegar, honey, and soy sauce. Heat over medium-low heat and stir in the cornstarch mixed with water to create a slurry. Continue stirring until the sauce thickens slightly, about 3-5 minutes.

  • 7

    Once the chicken is done, remove it from the oven and drizzle the warm sweet and sour sauce over it. Top with roasted bell pepper strips.

  • 8

    Serve immediately and enjoy your balanced, flavor-packed meal.