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 vibrant twist on crispy chicken with tender, marinated chicken breast bathed in tangy buttermilk and coated with a light almond flour crust accented by fresh herbs. Baked to perfection for a healthy, flavorful meal.

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NUTRITION

422kcal
Protein
57.2g
Fat
17.5g
Carbs
6.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/4 cup Low-Fat Buttermilk

2 Tbsp Almond Flour

1 tsp Olive Oil Spray

1 tsp Fresh Thyme

1 tsp Fresh Rosemary

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F and line a baking sheet with parchment paper.

  • 2

    In a bowl, combine the low-fat buttermilk with fresh thyme, rosemary, salt, and pepper.

  • 3

    Place the chicken breast in the bowl and ensure it is fully coated with the marinade. Allow it to marinate for at least 30 minutes.

  • 4

    In a separate shallow dish, spread out the almond flour.

  • 5

    Remove the chicken from the buttermilk mixture, letting any excess drip off, and then dredge it in the almond flour until evenly coated.

  • 6

    Place the coated chicken on the prepared baking sheet and lightly spray the top with olive oil spray.

  • 7

    Bake in the preheated oven for 20-25 minutes or until the chicken is cooked through and the coating is crispy. Internal temperature should reach 165°F.

  • 8

    Let rest for a few minutes before serving and enjoy your meal.

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 vibrant twist on crispy chicken with tender, marinated chicken breast bathed in tangy buttermilk and coated with a light almond flour crust accented by fresh herbs. Baked to perfection for a healthy, flavorful meal.

NUTRITION

422kcal
Protein
57.2g
Fat
17.5g
Carbs
6.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/4 cup Low-Fat Buttermilk

2 Tbsp Almond Flour

1 tsp Olive Oil Spray

1 tsp Fresh Thyme

1 tsp Fresh Rosemary

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F and line a baking sheet with parchment paper.

  • 2

    In a bowl, combine the low-fat buttermilk with fresh thyme, rosemary, salt, and pepper.

  • 3

    Place the chicken breast in the bowl and ensure it is fully coated with the marinade. Allow it to marinate for at least 30 minutes.

  • 4

    In a separate shallow dish, spread out the almond flour.

  • 5

    Remove the chicken from the buttermilk mixture, letting any excess drip off, and then dredge it in the almond flour until evenly coated.

  • 6

    Place the coated chicken on the prepared baking sheet and lightly spray the top with olive oil spray.

  • 7

    Bake in the preheated oven for 20-25 minutes or until the chicken is cooked through and the coating is crispy. Internal temperature should reach 165°F.

  • 8

    Let rest for a few minutes before serving and enjoy your meal.