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 this satisfying, crispy baked chicken dish that's been marinated in tangy buttermilk and coated with a light almond flour crust infused with fresh herbs. The tender chicken, accentuated with a blend of rosemary and thyme, provides a comforting crunch without the guilt, making it a perfect meal for any time of day.

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NUTRITION

391kcal
Protein
44.1g
Fat
19g
Carbs
11.4g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1/4 cup Buttermilk

1/4 cup Almond Flour

1 tbsp Mixed Fresh Herbs (Rosemary & Thyme)

Salt and Black Pepper to taste

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PREPARATION

  • 1

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

  • 2

    In a shallow bowl, combine the buttermilk and a pinch of salt and pepper. Add the chicken breast to the bowl and let it marinate for at least 15 minutes.

  • 3

    In another bowl, mix the almond flour with the chopped fresh herbs, salt, and pepper.

  • 4

    Remove the chicken breast from the buttermilk, allowing excess liquid to drip off, then coat evenly in the almond flour mixture.

  • 5

    Place the coated chicken on the prepared baking sheet and lightly spray the top with cooking spray if desired.

  • 6

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

  • 7

    Let 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 this satisfying, crispy baked chicken dish that's been marinated in tangy buttermilk and coated with a light almond flour crust infused with fresh herbs. The tender chicken, accentuated with a blend of rosemary and thyme, provides a comforting crunch without the guilt, making it a perfect meal for any time of day.

NUTRITION

391kcal
Protein
44.1g
Fat
19g
Carbs
11.4g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1/4 cup Buttermilk

1/4 cup Almond Flour

1 tbsp Mixed Fresh Herbs (Rosemary & Thyme)

Salt and Black Pepper to taste

PREPARATION

  • 1

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

  • 2

    In a shallow bowl, combine the buttermilk and a pinch of salt and pepper. Add the chicken breast to the bowl and let it marinate for at least 15 minutes.

  • 3

    In another bowl, mix the almond flour with the chopped fresh herbs, salt, and pepper.

  • 4

    Remove the chicken breast from the buttermilk, allowing excess liquid to drip off, then coat evenly in the almond flour mixture.

  • 5

    Place the coated chicken on the prepared baking sheet and lightly spray the top with cooking spray if desired.

  • 6

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

  • 7

    Let rest for a few minutes before serving.