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 vibrant plate of crispy baked chicken enveloped in a tangy sweet and sour glaze, paired with a medley of roasted vegetables. This dish perfectly blends savory and zesty flavors with a satisfying crunch, making it a delightful meal for any time of day.

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NUTRITION

377kcal
Protein
41.1g
Fat
9.1g
Carbs
31.2g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

0.5 cup Cornflakes

1 large Egg White

2 tbsp Sweet and Sour Sauce

1 cup Mixed Bell Peppers & Zucchini

1 tsp Olive Oil

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    In a shallow bowl, mix the cornflakes and egg white until the mixture forms a light batter.

  • 3

    Coat the chicken breast evenly with the egg and cornflake mixture, pressing lightly so the coating sticks well.

  • 4

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

  • 5

    Brush the chicken lightly with a bit of the sweet and sour sauce, reserving the extra sauce for a finishing drizzle after baking.

  • 6

    Bake the chicken in the preheated oven for 20-25 minutes or until the chicken is cooked through and the coating is crispy.

  • 7

    While the chicken bakes, toss the mixed bell peppers and zucchini in a teaspoon of olive oil, and season with a pinch of salt and pepper. Spread them out on another baking sheet.

  • 8

    Roast the vegetables in the oven for about 15 minutes, stirring halfway through for even cooking.

  • 9

    Once both the chicken and vegetables are done, drizzle the remaining sweet and sour sauce over the chicken and serve alongside the vibrant roasted vegetables.

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 vibrant plate of crispy baked chicken enveloped in a tangy sweet and sour glaze, paired with a medley of roasted vegetables. This dish perfectly blends savory and zesty flavors with a satisfying crunch, making it a delightful meal for any time of day.

NUTRITION

377kcal
Protein
41.1g
Fat
9.1g
Carbs
31.2g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

0.5 cup Cornflakes

1 large Egg White

2 tbsp Sweet and Sour Sauce

1 cup Mixed Bell Peppers & Zucchini

1 tsp Olive Oil

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    In a shallow bowl, mix the cornflakes and egg white until the mixture forms a light batter.

  • 3

    Coat the chicken breast evenly with the egg and cornflake mixture, pressing lightly so the coating sticks well.

  • 4

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

  • 5

    Brush the chicken lightly with a bit of the sweet and sour sauce, reserving the extra sauce for a finishing drizzle after baking.

  • 6

    Bake the chicken in the preheated oven for 20-25 minutes or until the chicken is cooked through and the coating is crispy.

  • 7

    While the chicken bakes, toss the mixed bell peppers and zucchini in a teaspoon of olive oil, and season with a pinch of salt and pepper. Spread them out on another baking sheet.

  • 8

    Roast the vegetables in the oven for about 15 minutes, stirring halfway through for even cooking.

  • 9

    Once both the chicken and vegetables are done, drizzle the remaining sweet and sour sauce over the chicken and serve alongside the vibrant roasted vegetables.