Crispy Baked Chicken with Herb-Buttermilk Drop Biscuits

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

Crispy Baked Chicken with Herb-Buttermilk Drop Biscuits

YOUR SOLIN GENERATED RECIPE

Crispy Baked Chicken with Herb-Buttermilk Drop Biscuits

A satisfying, wholesome dish featuring crispy baked chicken paired with light, herb-infused buttermilk drop biscuits. The tender chicken is coated in a crunchy, seasoned crust, while the biscuits bring a subtle tang and fresh herbal aroma. Perfect for a balanced meal any time of day.

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NUTRITION

479kcal
Protein
42.2g
Fat
17g
Carbs
38.1g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 tsp Olive Oil

1/4 cup Panko Breadcrumbs

1/8 cup Low-Fat Buttermilk

1/6 cup Whole Wheat Flour

1/2 tbsp Cold Unsalted Butter

1/2 tsp Baking Powder

1/2 tsp Mixed Dried Herbs

Salt and Black Pepper, to taste

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PREPARATION

  • 1

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

  • 2

    Lightly brush the chicken breast with olive oil and season with salt and pepper.

  • 3

    Coat the chicken breast evenly with panko breadcrumbs.

  • 4

    Place the chicken breast on the baking sheet and bake for 20-25 minutes until the chicken is cooked through and the coating is crispy.

  • 5

    In a small bowl, gently mix the low-fat buttermilk, whole wheat flour, baking powder, cold butter (cut into small cubes), and dried herbs. Season with a pinch of salt.

  • 6

    Spoon dollops of the biscuit dough onto another parchment-lined baking sheet, keeping them spaced apart.

  • 7

    Bake the drop biscuits in the same oven for about 12-15 minutes until lightly golden and cooked through.

  • 8

    Serve the crispy baked chicken alongside the warm herb-buttermilk drop biscuits.

Crispy Baked Chicken with Herb-Buttermilk Drop Biscuits

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

Crispy Baked Chicken with Herb-Buttermilk Drop Biscuits

YOUR SOLIN GENERATED RECIPE

Crispy Baked Chicken with Herb-Buttermilk Drop Biscuits

A satisfying, wholesome dish featuring crispy baked chicken paired with light, herb-infused buttermilk drop biscuits. The tender chicken is coated in a crunchy, seasoned crust, while the biscuits bring a subtle tang and fresh herbal aroma. Perfect for a balanced meal any time of day.

NUTRITION

479kcal
Protein
42.2g
Fat
17g
Carbs
38.1g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 tsp Olive Oil

1/4 cup Panko Breadcrumbs

1/8 cup Low-Fat Buttermilk

1/6 cup Whole Wheat Flour

1/2 tbsp Cold Unsalted Butter

1/2 tsp Baking Powder

1/2 tsp Mixed Dried Herbs

Salt and Black Pepper, to taste

PREPARATION

  • 1

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

  • 2

    Lightly brush the chicken breast with olive oil and season with salt and pepper.

  • 3

    Coat the chicken breast evenly with panko breadcrumbs.

  • 4

    Place the chicken breast on the baking sheet and bake for 20-25 minutes until the chicken is cooked through and the coating is crispy.

  • 5

    In a small bowl, gently mix the low-fat buttermilk, whole wheat flour, baking powder, cold butter (cut into small cubes), and dried herbs. Season with a pinch of salt.

  • 6

    Spoon dollops of the biscuit dough onto another parchment-lined baking sheet, keeping them spaced apart.

  • 7

    Bake the drop biscuits in the same oven for about 12-15 minutes until lightly golden and cooked through.

  • 8

    Serve the crispy baked chicken alongside the warm herb-buttermilk drop biscuits.