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 tender, juicy chicken breast marinated in tangy buttermilk and coated with a crisp whole wheat herb crust. This dish is baked to perfection, offering a delightful crunch and aromatic herb finish that's perfect for a balanced meal any time of day.

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NUTRITION

347kcal
Protein
47.7g
Fat
4.3g
Carbs
32.8g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/3 cup Low-Fat Buttermilk

1/4 cup Whole Wheat Flour

1 tsp Dried Oregano

1 tsp Dried Thyme

1 tsp Garlic Powder

1 pinch Salt

1 pinch Black Pepper

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PREPARATION

  • 1

    Preheat your oven to 425°F and position the rack in the middle.

  • 2

    In a shallow bowl, pour the low-fat buttermilk. Add a pinch of salt, black pepper, and half of the garlic powder to enhance the marinade.

  • 3

    Place the chicken breast in the buttermilk, ensuring it is fully submerged, and let it marinate in the refrigerator for at least 30 minutes.

  • 4

    In another bowl, combine the whole wheat flour, dried oregano, dried thyme, the remaining garlic powder, salt, and pepper.

  • 5

    Remove the chicken from the buttermilk marinade, allowing the excess liquid to drip off. Dredge the chicken in the flour-herb mixture, ensuring it is evenly coated.

  • 6

    Place the coated chicken on a parchment-lined baking sheet. Optionally, lightly spray the top with cooking spray to help with browning.

  • 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 crisp.

  • 8

    Remove from the oven and let it rest for a couple of 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 tender, juicy chicken breast marinated in tangy buttermilk and coated with a crisp whole wheat herb crust. This dish is baked to perfection, offering a delightful crunch and aromatic herb finish that's perfect for a balanced meal any time of day.

NUTRITION

347kcal
Protein
47.7g
Fat
4.3g
Carbs
32.8g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/3 cup Low-Fat Buttermilk

1/4 cup Whole Wheat Flour

1 tsp Dried Oregano

1 tsp Dried Thyme

1 tsp Garlic Powder

1 pinch Salt

1 pinch Black Pepper

PREPARATION

  • 1

    Preheat your oven to 425°F and position the rack in the middle.

  • 2

    In a shallow bowl, pour the low-fat buttermilk. Add a pinch of salt, black pepper, and half of the garlic powder to enhance the marinade.

  • 3

    Place the chicken breast in the buttermilk, ensuring it is fully submerged, and let it marinate in the refrigerator for at least 30 minutes.

  • 4

    In another bowl, combine the whole wheat flour, dried oregano, dried thyme, the remaining garlic powder, salt, and pepper.

  • 5

    Remove the chicken from the buttermilk marinade, allowing the excess liquid to drip off. Dredge the chicken in the flour-herb mixture, ensuring it is evenly coated.

  • 6

    Place the coated chicken on a parchment-lined baking sheet. Optionally, lightly spray the top with cooking spray to help with browning.

  • 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 crisp.

  • 8

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