Crispy Baked Chicken with Herb-Buttermilk 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 Biscuits

YOUR SOLIN GENERATED RECIPE

Crispy Baked Chicken with Herb-Buttermilk Biscuits

Enjoy a satisfying meal of crispy baked chicken paired with a light homemade herb-buttermilk biscuit. The chicken is seasoned and baked to perfection, while the biscuit is tender, flaky, and infused with fresh herbs for an extra burst of flavor.

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NUTRITION

536kcal
Protein
40.7g
Fat
20.8g
Carbs
49.3g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1 teaspoon Olive Oil

1/2 cup Whole Wheat Flour

1 teaspoon Baking Powder

Pinch of Salt (for biscuit) + extra for chicken seasoning

1/4 cup Buttermilk

1 tablespoon Unsalted Butter

1 teaspoon Mixed Dried Herbs

1 teaspoon Paprika

1 teaspoon Garlic Powder

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PREPARATION

  • 1

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

  • 2

    In a small bowl, combine paprika, garlic powder, mixed dried herbs, and a pinch of salt. Rub this spice mix over the chicken breast. Drizzle with olive oil to help the seasonings stick.

  • 3

    Place the chicken on the baking sheet and bake for 20-25 minutes until the chicken is cooked through and the exterior has a crispy texture.

  • 4

    Meanwhile, prepare the herb-buttermilk biscuits. In a medium bowl, whisk together whole wheat flour, baking powder, and a pinch of salt.

  • 5

    Cut the cold butter into small pieces and work it into the dry ingredients until the mixture resembles coarse crumbs.

  • 6

    Stir in buttermilk until just combined, being careful not to overmix. Fold in a little extra chopped fresh herbs if desired for an enhanced flavor.

  • 7

    Drop the biscuit dough by spoonfuls onto a lightly greased baking dish or sheet. Bake in the oven (alongside the chicken if space allows) for 12-15 minutes, or until the biscuits are lightly golden and cooked through.

  • 8

    Remove both the chicken and biscuits from the oven. Plate the crispy baked chicken with a warm, fluffy herb-buttermilk biscuit and enjoy your balanced meal.

Crispy Baked Chicken with Herb-Buttermilk 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 Biscuits

YOUR SOLIN GENERATED RECIPE

Crispy Baked Chicken with Herb-Buttermilk Biscuits

Enjoy a satisfying meal of crispy baked chicken paired with a light homemade herb-buttermilk biscuit. The chicken is seasoned and baked to perfection, while the biscuit is tender, flaky, and infused with fresh herbs for an extra burst of flavor.

NUTRITION

536kcal
Protein
40.7g
Fat
20.8g
Carbs
49.3g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1 teaspoon Olive Oil

1/2 cup Whole Wheat Flour

1 teaspoon Baking Powder

Pinch of Salt (for biscuit) + extra for chicken seasoning

1/4 cup Buttermilk

1 tablespoon Unsalted Butter

1 teaspoon Mixed Dried Herbs

1 teaspoon Paprika

1 teaspoon Garlic Powder

PREPARATION

  • 1

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

  • 2

    In a small bowl, combine paprika, garlic powder, mixed dried herbs, and a pinch of salt. Rub this spice mix over the chicken breast. Drizzle with olive oil to help the seasonings stick.

  • 3

    Place the chicken on the baking sheet and bake for 20-25 minutes until the chicken is cooked through and the exterior has a crispy texture.

  • 4

    Meanwhile, prepare the herb-buttermilk biscuits. In a medium bowl, whisk together whole wheat flour, baking powder, and a pinch of salt.

  • 5

    Cut the cold butter into small pieces and work it into the dry ingredients until the mixture resembles coarse crumbs.

  • 6

    Stir in buttermilk until just combined, being careful not to overmix. Fold in a little extra chopped fresh herbs if desired for an enhanced flavor.

  • 7

    Drop the biscuit dough by spoonfuls onto a lightly greased baking dish or sheet. Bake in the oven (alongside the chicken if space allows) for 12-15 minutes, or until the biscuits are lightly golden and cooked through.

  • 8

    Remove both the chicken and biscuits from the oven. Plate the crispy baked chicken with a warm, fluffy herb-buttermilk biscuit and enjoy your balanced meal.