Crispy Baked Buttermilk Chicken with Herbs

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

Crispy Baked Buttermilk Chicken with Herbs

YOUR SOLIN GENERATED RECIPE

Crispy Baked Buttermilk Chicken with Herbs

Enjoy a perfectly baked chicken breast with a crispy almond flour crust infused with a medley of fresh herbs. The buttermilk marinade tenderizes the meat, while the herbaceous coating adds a delightful crunch and burst of flavor. This dish achieves a wonderful balance of protein and subtle spice, making it ideal for a satisfying meal at any time of the day.

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NUTRITION

343kcal
Protein
39.7g
Fat
18.7g
Carbs
11.8g

SERVINGS

1 serving

INGREDIENTS

5 ounce Chicken Breast

1/4 cup Buttermilk

1/4 cup Almond Flour

2 Tbsp Fresh Herbs (Parsley & Thyme)

1/2 tsp Garlic Powder

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.

  • 2

    In a shallow bowl, combine the buttermilk with half of the chopped fresh herbs, garlic powder, salt, and black pepper.

  • 3

    Place the chicken breast in the buttermilk mixture and allow it to marinate for at least 20 minutes.

  • 4

    In another shallow dish, mix the almond flour with the remaining herbs, a pinch of salt, and pepper.

  • 5

    Remove the chicken from the marinade, letting any excess drip off, and coat both sides evenly with the almond flour mixture.

  • 6

    Place the coated chicken on the prepared baking sheet and lightly spray with olive oil if desired for extra crispiness.

  • 7

    Bake in the preheated oven for approximately 20-25 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).

  • 8

    For an extra crispy finish, broil the chicken for 2-3 minutes at the end of baking, watching carefully to prevent burning.

  • 9

    Allow the chicken to rest for a few minutes before serving.

Crispy Baked Buttermilk Chicken with Herbs

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

Crispy Baked Buttermilk Chicken with Herbs

YOUR SOLIN GENERATED RECIPE

Crispy Baked Buttermilk Chicken with Herbs

Enjoy a perfectly baked chicken breast with a crispy almond flour crust infused with a medley of fresh herbs. The buttermilk marinade tenderizes the meat, while the herbaceous coating adds a delightful crunch and burst of flavor. This dish achieves a wonderful balance of protein and subtle spice, making it ideal for a satisfying meal at any time of the day.

NUTRITION

343kcal
Protein
39.7g
Fat
18.7g
Carbs
11.8g

SERVINGS

1 serving

INGREDIENTS

5 ounce Chicken Breast

1/4 cup Buttermilk

1/4 cup Almond Flour

2 Tbsp Fresh Herbs (Parsley & Thyme)

1/2 tsp Garlic Powder

Salt and Black Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.

  • 2

    In a shallow bowl, combine the buttermilk with half of the chopped fresh herbs, garlic powder, salt, and black pepper.

  • 3

    Place the chicken breast in the buttermilk mixture and allow it to marinate for at least 20 minutes.

  • 4

    In another shallow dish, mix the almond flour with the remaining herbs, a pinch of salt, and pepper.

  • 5

    Remove the chicken from the marinade, letting any excess drip off, and coat both sides evenly with the almond flour mixture.

  • 6

    Place the coated chicken on the prepared baking sheet and lightly spray with olive oil if desired for extra crispiness.

  • 7

    Bake in the preheated oven for approximately 20-25 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).

  • 8

    For an extra crispy finish, broil the chicken for 2-3 minutes at the end of baking, watching carefully to prevent burning.

  • 9

    Allow the chicken to rest for a few minutes before serving.