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

Experience a healthier take on a classic favorite with succulent, marinated chicken breast bathed in tangy buttermilk and coated in a crispy herb-infused panko crust. Perfectly baked to golden perfection, this dish offers a gratifying crunch and aromatic blend of rosemary, thyme, and paprika that elevates every bite.

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NUTRITION

404kcal
Protein
46.9g
Fat
10.8g
Carbs
34g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/2 cup Low-Fat Buttermilk

1/4 cup Panko Breadcrumbs

1 tsp Olive Oil (spray)

1 tbsp Fresh Rosemary

1 tbsp Fresh Thyme

1 tsp Paprika

1 tsp Garlic Powder

Salt & Pepper to taste

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PREPARATION

  • 1

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

  • 2

    In a shallow bowl, combine the low-fat buttermilk with a pinch of salt, pepper, paprika, and garlic powder.

  • 3

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

  • 4

    In another bowl, mix panko breadcrumbs with finely chopped fresh rosemary and thyme.

  • 5

    Remove the chicken from the buttermilk, allowing any excess to drip off, then dredge it in the breadcrumb mixture to coat evenly.

  • 6

    Place the coated chicken on the prepared baking sheet. Lightly spray the top with olive oil.

  • 7

    Bake in the preheated oven for 25-30 minutes or until the chicken reaches an internal temperature of 165°F and the coating is crispy and golden.

  • 8

    Remove from the oven and let it 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

Experience a healthier take on a classic favorite with succulent, marinated chicken breast bathed in tangy buttermilk and coated in a crispy herb-infused panko crust. Perfectly baked to golden perfection, this dish offers a gratifying crunch and aromatic blend of rosemary, thyme, and paprika that elevates every bite.

NUTRITION

404kcal
Protein
46.9g
Fat
10.8g
Carbs
34g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/2 cup Low-Fat Buttermilk

1/4 cup Panko Breadcrumbs

1 tsp Olive Oil (spray)

1 tbsp Fresh Rosemary

1 tbsp Fresh Thyme

1 tsp Paprika

1 tsp Garlic Powder

Salt & Pepper to taste

PREPARATION

  • 1

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

  • 2

    In a shallow bowl, combine the low-fat buttermilk with a pinch of salt, pepper, paprika, and garlic powder.

  • 3

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

  • 4

    In another bowl, mix panko breadcrumbs with finely chopped fresh rosemary and thyme.

  • 5

    Remove the chicken from the buttermilk, allowing any excess to drip off, then dredge it in the breadcrumb mixture to coat evenly.

  • 6

    Place the coated chicken on the prepared baking sheet. Lightly spray the top with olive oil.

  • 7

    Bake in the preheated oven for 25-30 minutes or until the chicken reaches an internal temperature of 165°F and the coating is crispy and golden.

  • 8

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