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 juicy, tender chicken breast bathed in tangy buttermilk and coated in a light, herbed whole wheat flour crust. This crispy baked recipe is a satisfying meal with a melange of aromatic herbs and spices that deliver flavor without excess calories. Perfect as a comforting dinner option, it pairs beautifully with a fresh side salad or steamed veggies.

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NUTRITION

335kcal
Protein
38.8g
Fat
5.2g
Carbs
31.8g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/4 cup Low-Fat Buttermilk

1/4 cup Whole Wheat Flour

1 tbsp Fresh Rosemary, chopped

1 tbsp Fresh Thyme, chopped

1 tsp Garlic Powder

1 tsp Onion Powder

Salt and Pepper to taste

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PREPARATION

  • 1

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

  • 2

    In a bowl, combine the low-fat buttermilk with half of the chopped rosemary and thyme, garlic powder, onion powder, salt, and pepper.

  • 3

    Add the chicken breast to the marinade, ensuring it is completely covered. Let it marinate for at least 30 minutes, or refrigerate for up to 4 hours for enhanced flavor.

  • 4

    In a separate shallow dish, mix the whole wheat flour with the remaining herbs and a pinch of salt and pepper.

  • 5

    Remove the chicken from the marinade, letting any excess drip off, and dredge thoroughly in the flour mixture to coat evenly.

  • 6

    Place the coated chicken on the prepared baking sheet, ensuring the pieces are not touching to allow for crisping.

  • 7

    Bake in the preheated oven for 25-30 minutes, flipping halfway through, until the chicken is golden brown, crispy on the outside, and has reached an internal temperature of 165°F.

  • 8

    Let the chicken rest for a few minutes before serving. Enjoy your crispy baked buttermilk chicken with your favorite side dish.

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 juicy, tender chicken breast bathed in tangy buttermilk and coated in a light, herbed whole wheat flour crust. This crispy baked recipe is a satisfying meal with a melange of aromatic herbs and spices that deliver flavor without excess calories. Perfect as a comforting dinner option, it pairs beautifully with a fresh side salad or steamed veggies.

NUTRITION

335kcal
Protein
38.8g
Fat
5.2g
Carbs
31.8g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/4 cup Low-Fat Buttermilk

1/4 cup Whole Wheat Flour

1 tbsp Fresh Rosemary, chopped

1 tbsp Fresh Thyme, chopped

1 tsp Garlic Powder

1 tsp Onion Powder

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    In a bowl, combine the low-fat buttermilk with half of the chopped rosemary and thyme, garlic powder, onion powder, salt, and pepper.

  • 3

    Add the chicken breast to the marinade, ensuring it is completely covered. Let it marinate for at least 30 minutes, or refrigerate for up to 4 hours for enhanced flavor.

  • 4

    In a separate shallow dish, mix the whole wheat flour with the remaining herbs and a pinch of salt and pepper.

  • 5

    Remove the chicken from the marinade, letting any excess drip off, and dredge thoroughly in the flour mixture to coat evenly.

  • 6

    Place the coated chicken on the prepared baking sheet, ensuring the pieces are not touching to allow for crisping.

  • 7

    Bake in the preheated oven for 25-30 minutes, flipping halfway through, until the chicken is golden brown, crispy on the outside, and has reached an internal temperature of 165°F.

  • 8

    Let the chicken rest for a few minutes before serving. Enjoy your crispy baked buttermilk chicken with your favorite side dish.