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 light yet flavorful twist on classic fried chicken by marinating tender chicken breast in buttermilk and coating it with almond flour mixed with fresh herbs. This dish delivers a satisfying crunch with every bite while keeping the calories and protein just right for a balanced meal.

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NUTRITION

351kcal
Protein
41.2g
Fat
17.4g
Carbs
10.3g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast (boneless, skinless)

1/4 cup Buttermilk

1/4 cup Almond Flour

1 tbsp Fresh Parsley, chopped

1 tbsp Fresh Thyme, chopped

1/4 tsp Garlic Powder

Pinch of Salt

Pinch of Black Pepper

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PREPARATION

  • 1

    Preheat your oven to 425°F and line a baking tray with parchment paper.

  • 2

    In a shallow dish, pour the buttermilk and add a pinch of salt and pepper. Add the chicken breast, ensuring it is evenly coated. Let it marinate for at least 20 minutes.

  • 3

    In another dish, combine the almond flour, fresh chopped parsley, fresh chopped thyme, garlic powder, and an extra pinch of salt and pepper.

  • 4

    Remove the chicken from the buttermilk, allowing excess to drip off, then dredge in the almond flour mixture until well-coated.

  • 5

    Place the coated chicken on the prepared tray. Optionally, lightly spray with olive oil for extra crispness.

  • 6

    Bake in the preheated oven for 20-25 minutes, or until the chicken is cooked through and the coating is golden and crispy.

  • 7

    Let the chicken 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 light yet flavorful twist on classic fried chicken by marinating tender chicken breast in buttermilk and coating it with almond flour mixed with fresh herbs. This dish delivers a satisfying crunch with every bite while keeping the calories and protein just right for a balanced meal.

NUTRITION

351kcal
Protein
41.2g
Fat
17.4g
Carbs
10.3g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast (boneless, skinless)

1/4 cup Buttermilk

1/4 cup Almond Flour

1 tbsp Fresh Parsley, chopped

1 tbsp Fresh Thyme, chopped

1/4 tsp Garlic Powder

Pinch of Salt

Pinch of Black Pepper

PREPARATION

  • 1

    Preheat your oven to 425°F and line a baking tray with parchment paper.

  • 2

    In a shallow dish, pour the buttermilk and add a pinch of salt and pepper. Add the chicken breast, ensuring it is evenly coated. Let it marinate for at least 20 minutes.

  • 3

    In another dish, combine the almond flour, fresh chopped parsley, fresh chopped thyme, garlic powder, and an extra pinch of salt and pepper.

  • 4

    Remove the chicken from the buttermilk, allowing excess to drip off, then dredge in the almond flour mixture until well-coated.

  • 5

    Place the coated chicken on the prepared tray. Optionally, lightly spray with olive oil for extra crispness.

  • 6

    Bake in the preheated oven for 20-25 minutes, or until the chicken is cooked through and the coating is golden and crispy.

  • 7

    Let the chicken rest for a few minutes before serving.