Crispy Baked Sweet & 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 Baked Sweet & Sour Chicken with Roasted Bell Peppers

YOUR SOLIN GENERATED RECIPE

Crispy Baked Sweet & Sour Chicken with Roasted Bell Peppers

Enjoy a delightful twist on classic sweet and sour chicken with a crispy panko coating that's baked for a healthier finish. Tender chicken breast pairs beautifully with roasted bell peppers and a homemade sweet and sour glaze that delivers tangy sweetness without overpowering. A well-balanced dish that’s as nutritious as it is flavorful.

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NUTRITION

327kcal
Protein
37.7g
Fat
4.5g
Carbs
34.2g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (170g)

1/4 cup Panko Breadcrumbs (15g)

1 large Egg White (33g)

1 medium Mixed Bell Pepper (120g)

1 tbsp Pineapple Juice (16g)

1 tbsp Low Sugar Ketchup (17g)

1 tsp Honey (7g)

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    In a shallow bowl, combine the panko breadcrumbs with a pinch of salt and your favorite dried herbs if desired.

  • 3

    In another small bowl, lightly whisk the egg white until slightly frothy.

  • 4

    Dip the chicken breast into the egg white, ensuring it is well coated, then dredge it in the panko breadcrumbs, pressing lightly to adhere.

  • 5

    Place the coated chicken breast on the prepared baking sheet and lightly spray or drizzle with a small amount of olive oil for extra crispiness, if desired.

  • 6

    Bake the chicken for 20-25 minutes or until the internal temperature reaches 165°F (74°C) and the coating is golden and crispy.

  • 7

    While the chicken bakes, slice the bell pepper into strips and toss them with a little salt and pepper. Roast in the oven on a separate tray or in the last 10 minutes alongside the chicken until slightly charred and tender.

  • 8

    For the sweet and sour sauce, in a small saucepan over low heat, combine the pineapple juice, low sugar ketchup, and honey. Simmer gently for 3-5 minutes, stirring occasionally until slightly thickened.

  • 9

    Once the chicken is done, slice it and serve alongside the roasted bell peppers. Drizzle the homemade sweet and sour sauce over the chicken, and enjoy your flavorful, guilt-free meal.

Crispy Baked Sweet & 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 Baked Sweet & Sour Chicken with Roasted Bell Peppers

YOUR SOLIN GENERATED RECIPE

Crispy Baked Sweet & Sour Chicken with Roasted Bell Peppers

Enjoy a delightful twist on classic sweet and sour chicken with a crispy panko coating that's baked for a healthier finish. Tender chicken breast pairs beautifully with roasted bell peppers and a homemade sweet and sour glaze that delivers tangy sweetness without overpowering. A well-balanced dish that’s as nutritious as it is flavorful.

NUTRITION

327kcal
Protein
37.7g
Fat
4.5g
Carbs
34.2g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (170g)

1/4 cup Panko Breadcrumbs (15g)

1 large Egg White (33g)

1 medium Mixed Bell Pepper (120g)

1 tbsp Pineapple Juice (16g)

1 tbsp Low Sugar Ketchup (17g)

1 tsp Honey (7g)

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    In a shallow bowl, combine the panko breadcrumbs with a pinch of salt and your favorite dried herbs if desired.

  • 3

    In another small bowl, lightly whisk the egg white until slightly frothy.

  • 4

    Dip the chicken breast into the egg white, ensuring it is well coated, then dredge it in the panko breadcrumbs, pressing lightly to adhere.

  • 5

    Place the coated chicken breast on the prepared baking sheet and lightly spray or drizzle with a small amount of olive oil for extra crispiness, if desired.

  • 6

    Bake the chicken for 20-25 minutes or until the internal temperature reaches 165°F (74°C) and the coating is golden and crispy.

  • 7

    While the chicken bakes, slice the bell pepper into strips and toss them with a little salt and pepper. Roast in the oven on a separate tray or in the last 10 minutes alongside the chicken until slightly charred and tender.

  • 8

    For the sweet and sour sauce, in a small saucepan over low heat, combine the pineapple juice, low sugar ketchup, and honey. Simmer gently for 3-5 minutes, stirring occasionally until slightly thickened.

  • 9

    Once the chicken is done, slice it and serve alongside the roasted bell peppers. Drizzle the homemade sweet and sour sauce over the chicken, and enjoy your flavorful, guilt-free meal.