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

A delectable twist on classic crispy chicken, featuring tender chicken breast marinated in low‐fat buttermilk and coated with a light whole wheat breadcrumb and herb mixture. Baked to a perfect golden crisp, this dish bursts with fresh rosemary, thyme, and parsley, making it a satisfying meal any time of day.

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NUTRITION

342kcal
Protein
39.6g
Fat
13.3g
Carbs
15.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (~170g)

1/4 cup Low-Fat Buttermilk (~61g)

1/4 cup Whole Wheat Breadcrumbs (~30g)

1/2 tbsp Olive Oil (~7g)

1 tbsp Fresh Parsley

1 tsp Fresh Thyme

1 tsp Garlic Powder

1 tsp Paprika

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F and line a baking sheet with parchment paper or lightly grease with olive oil.

  • 2

    In a shallow bowl, pour the low-fat buttermilk. Season the chicken breast on both sides with salt, pepper, and a pinch of garlic powder.

  • 3

    Place the chicken in the buttermilk, ensuring it’s fully coated. Allow it to marinate for at least 20 minutes, if time permits.

  • 4

    In another bowl, combine the whole wheat breadcrumbs, fresh parsley, fresh thyme, paprika, and the remaining garlic powder.

  • 5

    Remove the chicken from the buttermilk, letting any excess drip off, then dredge it thoroughly in the breadcrumb mixture, pressing gently to help it adhere.

  • 6

    Place the coated chicken on the prepared baking sheet. Lightly drizzle or spray the chicken with olive oil to enhance crispiness.

  • 7

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

  • 8

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

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

A delectable twist on classic crispy chicken, featuring tender chicken breast marinated in low‐fat buttermilk and coated with a light whole wheat breadcrumb and herb mixture. Baked to a perfect golden crisp, this dish bursts with fresh rosemary, thyme, and parsley, making it a satisfying meal any time of day.

NUTRITION

342kcal
Protein
39.6g
Fat
13.3g
Carbs
15.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (~170g)

1/4 cup Low-Fat Buttermilk (~61g)

1/4 cup Whole Wheat Breadcrumbs (~30g)

1/2 tbsp Olive Oil (~7g)

1 tbsp Fresh Parsley

1 tsp Fresh Thyme

1 tsp Garlic Powder

1 tsp Paprika

Salt and Black Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F and line a baking sheet with parchment paper or lightly grease with olive oil.

  • 2

    In a shallow bowl, pour the low-fat buttermilk. Season the chicken breast on both sides with salt, pepper, and a pinch of garlic powder.

  • 3

    Place the chicken in the buttermilk, ensuring it’s fully coated. Allow it to marinate for at least 20 minutes, if time permits.

  • 4

    In another bowl, combine the whole wheat breadcrumbs, fresh parsley, fresh thyme, paprika, and the remaining garlic powder.

  • 5

    Remove the chicken from the buttermilk, letting any excess drip off, then dredge it thoroughly in the breadcrumb mixture, pressing gently to help it adhere.

  • 6

    Place the coated chicken on the prepared baking sheet. Lightly drizzle or spray the chicken with olive oil to enhance crispiness.

  • 7

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

  • 8

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