Crispy Baked Sweet & Sour Chicken with Bell Peppers

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

Crispy Baked Sweet & Sour Chicken with Bell Peppers

YOUR SOLIN GENERATED RECIPE

Crispy Baked Sweet & Sour Chicken with Bell Peppers

Enjoy a vibrant twist on a classic takeout favorite with this lighter, baked version. Tender, juicy chicken is coated in a crisp whole wheat panko crust and baked until golden, then tossed with sweet and tangy homemade sauce and colorful bell peppers for a burst of flavor and texture.

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NUTRITION

418kcal
Protein
40g
Fat
5.3g
Carbs
51g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (170g)

1 medium Red Bell Pepper (150g)

1/4 cup Whole Wheat Panko Breadcrumbs (25g)

1/4 cup Pineapple Juice (60g)

1 tsp Rice Vinegar

1 tbsp Low-Sodium Soy Sauce

1 tbsp Cornstarch

Salt & Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Slice the red bell pepper into thin strips and set aside.

  • 3

    Cut the chicken breast into bite-sized pieces, then season with salt and pepper.

  • 4

    Lightly coat the chicken pieces in whole wheat panko breadcrumbs. For extra crunch, you can mist them with a light spray of cooking oil if desired.

  • 5

    Place the chicken on the prepared baking sheet and bake for 15-18 minutes until cooked through and golden.

  • 6

    While the chicken bakes, prepare the sweet and sour sauce by whisking together pineapple juice, rice vinegar, low-sodium soy sauce, and cornstarch in a small saucepan. Bring the mixture to a simmer over medium heat until it thickens slightly.

  • 7

    Once the chicken is done, transfer it to a serving bowl, toss in the bell pepper strips, and drizzle the warm sweet and sour sauce over the top.

  • 8

    Mix gently to combine all elements, then serve immediately.

Crispy Baked Sweet & Sour Chicken with Bell Peppers

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

Crispy Baked Sweet & Sour Chicken with Bell Peppers

YOUR SOLIN GENERATED RECIPE

Crispy Baked Sweet & Sour Chicken with Bell Peppers

Enjoy a vibrant twist on a classic takeout favorite with this lighter, baked version. Tender, juicy chicken is coated in a crisp whole wheat panko crust and baked until golden, then tossed with sweet and tangy homemade sauce and colorful bell peppers for a burst of flavor and texture.

NUTRITION

418kcal
Protein
40g
Fat
5.3g
Carbs
51g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (170g)

1 medium Red Bell Pepper (150g)

1/4 cup Whole Wheat Panko Breadcrumbs (25g)

1/4 cup Pineapple Juice (60g)

1 tsp Rice Vinegar

1 tbsp Low-Sodium Soy Sauce

1 tbsp Cornstarch

Salt & Pepper to taste

PREPARATION

  • 1

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

  • 2

    Slice the red bell pepper into thin strips and set aside.

  • 3

    Cut the chicken breast into bite-sized pieces, then season with salt and pepper.

  • 4

    Lightly coat the chicken pieces in whole wheat panko breadcrumbs. For extra crunch, you can mist them with a light spray of cooking oil if desired.

  • 5

    Place the chicken on the prepared baking sheet and bake for 15-18 minutes until cooked through and golden.

  • 6

    While the chicken bakes, prepare the sweet and sour sauce by whisking together pineapple juice, rice vinegar, low-sodium soy sauce, and cornstarch in a small saucepan. Bring the mixture to a simmer over medium heat until it thickens slightly.

  • 7

    Once the chicken is done, transfer it to a serving bowl, toss in the bell pepper strips, and drizzle the warm sweet and sour sauce over the top.

  • 8

    Mix gently to combine all elements, then serve immediately.