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

Savor the crunch of this crispy baked chicken, marinated in tangy buttermilk and coated with almond flour, fresh rosemary, and thyme. The infusion of aromatic herbs elevates the dish, offering a delightful balance of savory flavors and a satisfying crispy texture. Perfect for a wholesome meal, this dish meets your macro goals while delivering a comforting, home-cooked taste.

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NUTRITION

465kcal
Protein
51.2g
Fat
24.0g
Carbs
14.1g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/2 cup Buttermilk

1/4 cup Almond Flour

1 tbsp Fresh Rosemary

1 tbsp Fresh Thyme

1 tsp Garlic Powder

1 tsp Olive Oil Spray

Salt and Pepper to taste

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PREPARATION

  • 1

    In a bowl, combine the buttermilk with garlic powder, a pinch of salt, and pepper. Add the chicken breast and ensure it's fully submerged. Let it marinate in the refrigerator for at least 1 hour or overnight for enhanced flavor.

  • 2

    Preheat the oven to 425°F. Line a baking sheet with parchment paper and lightly spray with olive oil.

  • 3

    In a shallow dish, mix the almond flour with chopped fresh rosemary and thyme. Remove the chicken from the buttermilk, allowing excess to drip off.

  • 4

    Dredge the chicken in the almond flour-herb mixture, ensuring an even coating on all sides.

  • 5

    Place the coated chicken on the prepared baking sheet. Optionally, spray a light coating of olive oil over the top to enhance crispiness.

  • 6

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

  • 7

    Remove from the oven and allow 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

Savor the crunch of this crispy baked chicken, marinated in tangy buttermilk and coated with almond flour, fresh rosemary, and thyme. The infusion of aromatic herbs elevates the dish, offering a delightful balance of savory flavors and a satisfying crispy texture. Perfect for a wholesome meal, this dish meets your macro goals while delivering a comforting, home-cooked taste.

NUTRITION

465kcal
Protein
51.2g
Fat
24.0g
Carbs
14.1g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/2 cup Buttermilk

1/4 cup Almond Flour

1 tbsp Fresh Rosemary

1 tbsp Fresh Thyme

1 tsp Garlic Powder

1 tsp Olive Oil Spray

Salt and Pepper to taste

PREPARATION

  • 1

    In a bowl, combine the buttermilk with garlic powder, a pinch of salt, and pepper. Add the chicken breast and ensure it's fully submerged. Let it marinate in the refrigerator for at least 1 hour or overnight for enhanced flavor.

  • 2

    Preheat the oven to 425°F. Line a baking sheet with parchment paper and lightly spray with olive oil.

  • 3

    In a shallow dish, mix the almond flour with chopped fresh rosemary and thyme. Remove the chicken from the buttermilk, allowing excess to drip off.

  • 4

    Dredge the chicken in the almond flour-herb mixture, ensuring an even coating on all sides.

  • 5

    Place the coated chicken on the prepared baking sheet. Optionally, spray a light coating of olive oil over the top to enhance crispiness.

  • 6

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

  • 7

    Remove from the oven and allow to rest for a few minutes before serving.