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 crispy twist on classic baked chicken with a zesty buttermilk marinade and a herb-infused whole wheat crust. This dish delivers a satisfying crunch on the outside while keeping the chicken tender and juicy inside, perfect for a nutritious breakfast, lunch, or dinner.

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NUTRITION

378kcal
Protein
39.0g
Fat
11.3g
Carbs
30.6g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/4 cup Low-Fat Buttermilk

2 tbsp Whole Wheat Flour

2 tbsp Whole Wheat Panko

1 tsp Olive Oil

1 tsp Dried Thyme

1 tsp Dried Rosemary

1 tsp Dried Parsley

1 tsp Garlic Powder

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat oven to 400°F and line a baking sheet with parchment paper.

  • 2

    In a shallow bowl, combine the low-fat buttermilk with dried thyme, dried rosemary, dried parsley, garlic powder, salt, and pepper.

  • 3

    Place the chicken breast in the marinade, ensuring it is well-coated. Allow it to marinate in the refrigerator for at least 30 minutes.

  • 4

    In another bowl, mix the whole wheat flour and whole wheat panko.

  • 5

    Remove the chicken from the marinade, letting excess drip off, then lightly coat it in the flour-panko mixture.

  • 6

    Place the coated chicken on the prepared baking sheet and drizzle with olive oil.

  • 7

    Bake in the preheated oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the coating is golden and crispy.

  • 8

    Remove from the oven and let it rest for a few minutes before serving.

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 crispy twist on classic baked chicken with a zesty buttermilk marinade and a herb-infused whole wheat crust. This dish delivers a satisfying crunch on the outside while keeping the chicken tender and juicy inside, perfect for a nutritious breakfast, lunch, or dinner.

NUTRITION

378kcal
Protein
39.0g
Fat
11.3g
Carbs
30.6g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/4 cup Low-Fat Buttermilk

2 tbsp Whole Wheat Flour

2 tbsp Whole Wheat Panko

1 tsp Olive Oil

1 tsp Dried Thyme

1 tsp Dried Rosemary

1 tsp Dried Parsley

1 tsp Garlic Powder

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat oven to 400°F and line a baking sheet with parchment paper.

  • 2

    In a shallow bowl, combine the low-fat buttermilk with dried thyme, dried rosemary, dried parsley, garlic powder, salt, and pepper.

  • 3

    Place the chicken breast in the marinade, ensuring it is well-coated. Allow it to marinate in the refrigerator for at least 30 minutes.

  • 4

    In another bowl, mix the whole wheat flour and whole wheat panko.

  • 5

    Remove the chicken from the marinade, letting excess drip off, then lightly coat it in the flour-panko mixture.

  • 6

    Place the coated chicken on the prepared baking sheet and drizzle with olive oil.

  • 7

    Bake in the preheated oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the coating is golden and crispy.

  • 8

    Remove from the oven and let it rest for a few minutes before serving.