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 this crispy baked buttermilk chicken where tender chicken breast is marinated in tangy buttermilk, lightly coated with almond flour and fresh herbs, then baked to a golden crisp. A perfect, clean meal that balances protein and flavor for any time of day.

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NUTRITION

374kcal
Protein
43.1g
Fat
14.5g
Carbs
9.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (170g)

1/4 cup Buttermilk (60g)

1/4 cup Almond Flour (28g)

2 tbsp Fresh Mixed Herbs

Salt and Pepper (to taste)

Olive Oil Cooking Spray

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and prepare a baking sheet by lightly spraying it with olive oil.

  • 2

    Place the chicken breast in a shallow dish and pour the buttermilk over it. Allow it to marinate for at least 30 minutes in the refrigerator.

  • 3

    In a separate plate, combine the almond flour with the chopped fresh herbs, and add salt and pepper to taste.

  • 4

    Remove the chicken from the buttermilk marinade, shaking off the excess, then dredge it in the almond flour mixture until evenly coated.

  • 5

    Place the coated chicken breast on the prepared baking sheet. Lightly spray the top with olive oil cooking spray to help with browning.

  • 6

    Bake in the preheated oven for 20-25 minutes or until the chicken reaches an internal temperature of 165°F and the coating is crispy.

  • 7

    Let the chicken rest for a few minutes before slicing and 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 this crispy baked buttermilk chicken where tender chicken breast is marinated in tangy buttermilk, lightly coated with almond flour and fresh herbs, then baked to a golden crisp. A perfect, clean meal that balances protein and flavor for any time of day.

NUTRITION

374kcal
Protein
43.1g
Fat
14.5g
Carbs
9.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (170g)

1/4 cup Buttermilk (60g)

1/4 cup Almond Flour (28g)

2 tbsp Fresh Mixed Herbs

Salt and Pepper (to taste)

Olive Oil Cooking Spray

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and prepare a baking sheet by lightly spraying it with olive oil.

  • 2

    Place the chicken breast in a shallow dish and pour the buttermilk over it. Allow it to marinate for at least 30 minutes in the refrigerator.

  • 3

    In a separate plate, combine the almond flour with the chopped fresh herbs, and add salt and pepper to taste.

  • 4

    Remove the chicken from the buttermilk marinade, shaking off the excess, then dredge it in the almond flour mixture until evenly coated.

  • 5

    Place the coated chicken breast on the prepared baking sheet. Lightly spray the top with olive oil cooking spray to help with browning.

  • 6

    Bake in the preheated oven for 20-25 minutes or until the chicken reaches an internal temperature of 165°F and the coating is crispy.

  • 7

    Let the chicken rest for a few minutes before slicing and serving.