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 savory twist on classic crispy chicken with a tangy buttermilk marinade infused with fresh herbs. This dish offers a satisfying crunch from an almond flour coating, while the tender chicken remains juicy inside. Perfectly balanced for a light yet flavorful meal.

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NUTRITION

354kcal
Protein
50.5g
Fat
13g
Carbs
10.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/4 cup Low-Fat Buttermilk

2 tbsp Almond Flour

1 tbsp Fresh Mixed Herbs (Rosemary & Thyme)

1 tsp Garlic Powder

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 dish, combine the low-fat buttermilk, fresh mixed herbs, and garlic powder. Stir well to incorporate flavors.

  • 3

    Pat the chicken breast dry with paper towels. Place it in the buttermilk mixture, ensuring it's fully coated. Let it marinate for at least 15 minutes.

  • 4

    In a separate shallow dish, spread out the almond flour. Remove the chicken from the buttermilk, allowing excess to drip off, and coat it evenly in the almond flour. Season with salt and black pepper.

  • 5

    Place the coated chicken on the prepared baking sheet. Lightly spray or drizzle a small amount of oil if desired for extra crispiness.

  • 6

    Bake for 20-25 minutes, or until the chicken is cooked through and the coating turns crisp and golden.

  • 7

    Remove from the oven and 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 a savory twist on classic crispy chicken with a tangy buttermilk marinade infused with fresh herbs. This dish offers a satisfying crunch from an almond flour coating, while the tender chicken remains juicy inside. Perfectly balanced for a light yet flavorful meal.

NUTRITION

354kcal
Protein
50.5g
Fat
13g
Carbs
10.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/4 cup Low-Fat Buttermilk

2 tbsp Almond Flour

1 tbsp Fresh Mixed Herbs (Rosemary & Thyme)

1 tsp Garlic Powder

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 dish, combine the low-fat buttermilk, fresh mixed herbs, and garlic powder. Stir well to incorporate flavors.

  • 3

    Pat the chicken breast dry with paper towels. Place it in the buttermilk mixture, ensuring it's fully coated. Let it marinate for at least 15 minutes.

  • 4

    In a separate shallow dish, spread out the almond flour. Remove the chicken from the buttermilk, allowing excess to drip off, and coat it evenly in the almond flour. Season with salt and black pepper.

  • 5

    Place the coated chicken on the prepared baking sheet. Lightly spray or drizzle a small amount of oil if desired for extra crispiness.

  • 6

    Bake for 20-25 minutes, or until the chicken is cooked through and the coating turns crisp and golden.

  • 7

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