YOUR SOLIN GENERATED RECIPE
Crispy Baked Chicken with Herb-Buttermilk Biscuits
Enjoy a lighter spin on a classic comfort meal with crispy baked chicken paired with soft, herb-infused buttermilk biscuits. The chicken is marinated in buttermilk and coated lightly with whole wheat breadcrumbs for a satisfying crunch, while the biscuit offers a tender, flavorful complement that makes it a balanced, wholesome dish.
INGREDIENTS
5 oz Chicken Breast
1/4 cup Nonfat Buttermilk (marinade)
2 tbsp Whole Wheat Breadcrumbs
1/4 cup Whole Wheat Flour
1/4 cup Low-Fat Buttermilk (biscuits)
1 tsp Olive Oil
Pinch of mixed Herbs & Spices
1/2 tsp Baking Powder
PREPARATION
Preheat the oven to 400°F and line a baking sheet with parchment paper.
In a shallow bowl, combine 1/4 cup nonfat buttermilk with a pinch of mixed herbs and spices. Add the chicken breast and let it marinate for at least 20 minutes.
After marination, lightly coat the chicken with 2 tablespoons of whole wheat breadcrumbs for a crispy texture.
Place the chicken on the prepared baking sheet and bake in the preheated oven for 20-25 minutes, or until the chicken is cooked through and has a golden crust.
Meanwhile, prepare the herb-butter milk biscuits. In a mixing bowl, combine 1/4 cup whole wheat flour with 1/2 teaspoon baking powder and a pinch of herbs.
Stir in 1/4 cup low-fat buttermilk and 1 teaspoon olive oil until just combined. Avoid overmixing to keep the biscuits tender.
Spoon the biscuit dough onto a separate lined baking tray, forming one modest-sized biscuit.
Bake the biscuit in the oven for about 12-15 minutes, or until lightly golden and risen.
Once both the chicken and biscuit are cooked, serve them together while warm for a satisfying meal.