Crispy Sweet and Sour Chicken with Roasted Veggies

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 Veggies

YOUR SOLIN GENERATED RECIPE

Crispy Sweet and Sour Chicken with Roasted Veggies

Enjoy a balanced dish featuring crispy chicken coated in a light cornstarch batter, drizzled with a tangy sweet and sour sauce, and accompanied by a colorful medley of roasted veggies. This meal offers a delightful crunch, a burst of sweet and tangy flavor, and perfectly roasted vegetables for a satisfying dinner.

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NUTRITION

331kcal
Protein
36g
Fat
8.5g
Carbs
25g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 tbsp Cornstarch

1 tsp Olive Oil

2 tbsp Sweet and Sour Sauce

150 g Mixed Veggies (Bell Pepper, Zucchini, Red Onion)

Seasonings (Salt, Pepper, Garlic Powder)

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) for roasting the veggies.

  • 2

    Cut the mixed veggies into bite-size pieces and toss them with olive oil, salt, pepper, and garlic powder. Spread them on a baking sheet.

  • 3

    Place the veggies in the oven and roast for about 20 minutes, stirring halfway through for even cooking.

  • 4

    Meanwhile, slice the chicken breast into strips or bite-size pieces.

  • 5

    In a shallow bowl, toss the chicken pieces with cornstarch until evenly coated. Season lightly with salt and pepper.

  • 6

    Heat a non-stick skillet over medium-high heat. Once hot, add the coated chicken pieces and cook until crispy and golden on all sides, about 5-7 minutes.

  • 7

    Reduce the heat to medium-low and drizzle the chicken with the sweet and sour sauce, stirring to coat well. Cook for an additional 1-2 minutes to let the flavors meld.

  • 8

    Plate the crispy sweet and sour chicken alongside the roasted veggies and serve immediately.

Crispy Sweet and Sour Chicken with Roasted Veggies

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 Veggies

YOUR SOLIN GENERATED RECIPE

Crispy Sweet and Sour Chicken with Roasted Veggies

Enjoy a balanced dish featuring crispy chicken coated in a light cornstarch batter, drizzled with a tangy sweet and sour sauce, and accompanied by a colorful medley of roasted veggies. This meal offers a delightful crunch, a burst of sweet and tangy flavor, and perfectly roasted vegetables for a satisfying dinner.

NUTRITION

331kcal
Protein
36g
Fat
8.5g
Carbs
25g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 tbsp Cornstarch

1 tsp Olive Oil

2 tbsp Sweet and Sour Sauce

150 g Mixed Veggies (Bell Pepper, Zucchini, Red Onion)

Seasonings (Salt, Pepper, Garlic Powder)

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) for roasting the veggies.

  • 2

    Cut the mixed veggies into bite-size pieces and toss them with olive oil, salt, pepper, and garlic powder. Spread them on a baking sheet.

  • 3

    Place the veggies in the oven and roast for about 20 minutes, stirring halfway through for even cooking.

  • 4

    Meanwhile, slice the chicken breast into strips or bite-size pieces.

  • 5

    In a shallow bowl, toss the chicken pieces with cornstarch until evenly coated. Season lightly with salt and pepper.

  • 6

    Heat a non-stick skillet over medium-high heat. Once hot, add the coated chicken pieces and cook until crispy and golden on all sides, about 5-7 minutes.

  • 7

    Reduce the heat to medium-low and drizzle the chicken with the sweet and sour sauce, stirring to coat well. Cook for an additional 1-2 minutes to let the flavors meld.

  • 8

    Plate the crispy sweet and sour chicken alongside the roasted veggies and serve immediately.