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 a classic with this crispy baked buttermilk chicken. Marinated in tangy low-fat buttermilk and infused with a medley of fresh herbs, each bite offers a delicious crunch from whole wheat breadcrumbs without excessive calories. Perfectly balanced for a nourishing meal, it's an appealing dish that pairs beautifully with a garden salad or roasted veggies.

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NUTRITION

400kcal
Protein
36.1g
Fat
20.2g
Carbs
17.4g

SERVINGS

1 serving

INGREDIENTS

7 oz Boneless, Skinless Chicken Thigh

1/3 cup Low-Fat Buttermilk

1/4 cup Whole Wheat Breadcrumbs

1 tsp Olive Oil

2 tbsp Fresh Mixed Herbs (Parsley & 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 bowl, combine the low-fat buttermilk, garlic powder, and a pinch of salt and black pepper.

  • 3

    Place the chicken thighs in the bowl and let them marinate for at least 30 minutes in the refrigerator.

  • 4

    In another bowl, mix the whole wheat breadcrumbs with the fresh mixed herbs.

  • 5

    Remove the chicken from the buttermilk, letting any excess drip off, then lightly brush each piece with olive oil.

  • 6

    Coat the chicken in the breadcrumb mixture, pressing gently to ensure the coating adheres.

  • 7

    Arrange the coated chicken on the prepared baking sheet and bake for 25-30 minutes or until the chicken reaches an internal temperature of 165°F and the exterior is crispy and golden.

  • 8

    Allow to rest for a few minutes before serving. Enjoy as a satisfying main dish paired with your favorite sides.

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 a classic with this crispy baked buttermilk chicken. Marinated in tangy low-fat buttermilk and infused with a medley of fresh herbs, each bite offers a delicious crunch from whole wheat breadcrumbs without excessive calories. Perfectly balanced for a nourishing meal, it's an appealing dish that pairs beautifully with a garden salad or roasted veggies.

NUTRITION

400kcal
Protein
36.1g
Fat
20.2g
Carbs
17.4g

SERVINGS

1 serving

INGREDIENTS

7 oz Boneless, Skinless Chicken Thigh

1/3 cup Low-Fat Buttermilk

1/4 cup Whole Wheat Breadcrumbs

1 tsp Olive Oil

2 tbsp Fresh Mixed Herbs (Parsley & 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 bowl, combine the low-fat buttermilk, garlic powder, and a pinch of salt and black pepper.

  • 3

    Place the chicken thighs in the bowl and let them marinate for at least 30 minutes in the refrigerator.

  • 4

    In another bowl, mix the whole wheat breadcrumbs with the fresh mixed herbs.

  • 5

    Remove the chicken from the buttermilk, letting any excess drip off, then lightly brush each piece with olive oil.

  • 6

    Coat the chicken in the breadcrumb mixture, pressing gently to ensure the coating adheres.

  • 7

    Arrange the coated chicken on the prepared baking sheet and bake for 25-30 minutes or until the chicken reaches an internal temperature of 165°F and the exterior is crispy and golden.

  • 8

    Allow to rest for a few minutes before serving. Enjoy as a satisfying main dish paired with your favorite sides.