Skinny Sweet and Sour Chicken

Gluten Free
Dairy Free
Health score
19%
Skinny Sweet and Sour Chicken
25 min.
5
374kcal

Suggestions


Are you looking for a delicious yet healthy meal that the whole family will love? Look no further than this Skinny Sweet and Sour Chicken! This delightful dish is not only gluten-free and dairy-free, but it also packs a flavorful punch that will satisfy your cravings without the guilt. In just 25 minutes, you can whip up a vibrant and colorful meal that’s perfect for lunch or dinner.

Imagine tender, juicy chicken breasts sautéed to perfection, combined with crisp bell peppers and sweet pineapple chunks, all enveloped in a tangy sauce that strikes the perfect balance between sweet and sour. The addition of rice vinegar and brown sugar creates a delightful harmony of flavors, while the crushed red pepper flakes add just a hint of heat to keep things interesting.

This recipe serves five, making it an ideal choice for family gatherings or meal prep for the week ahead. Plus, it’s served over hot, fluffy instant brown rice, ensuring you get a wholesome and filling meal that’s also packed with nutrients. With a caloric breakdown that emphasizes protein and keeps fats in check, you can enjoy this dish knowing it aligns with your health goals.

So, roll up your sleeves and get ready to impress your taste buds with this Skinny Sweet and Sour Chicken. It’s a quick, easy, and nutritious option that will have everyone asking for seconds!

Ingredients

  • teaspoons olive oil 
  • lb chicken breast boneless skinless cut into 1-inch cubes
  • 0.3 teaspoon salt 
  •  bell pepper green cut into 1-inch pieces
  •  bell pepper red cut into 1-inch pieces
  • small onion sliced into thin wedges
  • cup chicken broth reduced-sodium (from 32-oz carton)
  • oz pineapple chunks unsweetened drained canned
  • 0.3 cup rice vinegar 
  • 0.3 cup brown sugar 
  • teaspoons cornstarch 
  • 0.1 teaspoon pepper red crushed
  • cups quick-cooking brown rice hot instant cooked

Equipment

  • bowl
  • frying pan

Directions

  1. In 12-inch nonstick skillet, heat oil over medium-high heat.
  2. Sprinkle chicken with salt; cook and stir 4 to 5 minutes or until chicken is no longer pink in center.
  3. Remove from skillet.
  4. In same skillet, cook bell peppers and onion over medium-high heat 3 to 5 minutes, stirring frequently, until vegetables are crisp-tender. Return chicken to skillet.
  5. In small bowl, mix broth, reserved pineapple liquid, vinegar, brown sugar, cornstarch and crushed red pepper flakes; stir into chicken mixture.
  6. Add pineapple; heat to boiling. Reduce heat; cook uncovered, stirring frequently, until sauce is thickened and bubbly.
  7. Serve over rice.

Nutrition Facts

Calories374kcal
Protein25.94%
Fat12.38%
Carbs61.68%

Properties

Glycemic Index
23.8
Glycemic Load
0.66
Inflammation Score
-8
Nutrition Score
20.201304192128%

Flavonoids

Luteolin
1.27mg
Isorhamnetin
0.7mg
Kaempferol
0.11mg
Quercetin
3.42mg

Nutrients percent of daily need

Calories:373.65kcal
18.68%
Fat:5.08g
7.81%
Saturated Fat:0.88g
5.51%
Carbohydrates:56.88g
18.96%
Net Carbohydrates:54.33g
19.76%
Sugar:19.37g
21.53%
Cholesterol:58.06mg
19.35%
Sodium:247.96mg
10.78%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:23.93g
47.86%
Vitamin C:55.99mg
67.86%
Vitamin B3:12.91mg
64.56%
Selenium:35.89µg
51.27%
Vitamin B6:0.93mg
46.46%
Folate:114.41µg
28.6%
Manganese:0.56mg
27.81%
Phosphorus:273mg
27.3%
Vitamin A:898.24IU
17.96%
Iron:3.22mg
17.88%
Potassium:572.63mg
16.36%
Vitamin B1:0.24mg
15.75%
Vitamin B5:1.5mg
14.98%
Magnesium:45.34mg
11.34%
Fiber:2.56g
10.22%
Zinc:1.39mg
9.25%
Vitamin B2:0.16mg
9.18%
Copper:0.18mg
8.92%
Vitamin E:0.91mg
6.07%
Vitamin K:4.5µg
4.28%
Calcium:41.69mg
4.17%
Vitamin B12:0.23µg
3.81%