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 savory, crispy baked chicken that’s been marinated in tangy buttermilk and coated with a light almond flour crust, infused with aromatic herbs and spices. This dish delivers a satisfying crunch and a burst of herbaceous flavor, making it a delicious option for a wholesome dinner.

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NUTRITION

434kcal
Protein
50.8g
Fat
21.4g
Carbs
15.3g

SERVINGS

1 serving

INGREDIENTS

6 oz Boneless, Skinless Chicken Breast

1/2 cup Buttermilk

1/4 cup Almond Flour

1 tbsp Fresh Mixed Herbs (Rosemary & Thyme)

1/2 tsp Garlic Powder

1/2 tsp Paprika

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    In a shallow bowl, combine the buttermilk with salt, pepper, garlic powder, and paprika. Stir in the fresh mixed herbs.

  • 3

    Place the chicken breast in the buttermilk mixture, ensuring it is fully submerged. Allow it to marinate in the refrigerator for at least 30 minutes to 2 hours.

  • 4

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

  • 5

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

  • 6

    Place the coated chicken on the prepared baking sheet.

  • 7

    Bake the chicken in the preheated oven for 20-25 minutes or until the internal temperature reaches 165°F (74°C) and the crust is lightly crispy.

  • 8

    Allow the chicken to rest for a few minutes before serving. Enjoy your crispy baked buttermilk chicken with a side of your favorite vegetables or salad.

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 savory, crispy baked chicken that’s been marinated in tangy buttermilk and coated with a light almond flour crust, infused with aromatic herbs and spices. This dish delivers a satisfying crunch and a burst of herbaceous flavor, making it a delicious option for a wholesome dinner.

NUTRITION

434kcal
Protein
50.8g
Fat
21.4g
Carbs
15.3g

SERVINGS

1 serving

INGREDIENTS

6 oz Boneless, Skinless Chicken Breast

1/2 cup Buttermilk

1/4 cup Almond Flour

1 tbsp Fresh Mixed Herbs (Rosemary & Thyme)

1/2 tsp Garlic Powder

1/2 tsp Paprika

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    In a shallow bowl, combine the buttermilk with salt, pepper, garlic powder, and paprika. Stir in the fresh mixed herbs.

  • 3

    Place the chicken breast in the buttermilk mixture, ensuring it is fully submerged. Allow it to marinate in the refrigerator for at least 30 minutes to 2 hours.

  • 4

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

  • 5

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

  • 6

    Place the coated chicken on the prepared baking sheet.

  • 7

    Bake the chicken in the preheated oven for 20-25 minutes or until the internal temperature reaches 165°F (74°C) and the crust is lightly crispy.

  • 8

    Allow the chicken to rest for a few minutes before serving. Enjoy your crispy baked buttermilk chicken with a side of your favorite vegetables or salad.