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 crispy take on classic fried chicken with this baked version. Tender chicken breasts marinated in tangy buttermilk, lightly coated with almond flour and infused with fragrant fresh herbs, deliver a satisfying crunch and savory flavor. Perfectly balanced for a nourishing meal, it pairs well with a variety of sides.

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NUTRITION

343kcal
Protein
41.1g
Fat
14g
Carbs
7.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/4 cup Buttermilk

1/8 cup Almond Flour

2 tbsp Fresh Mixed Herbs

1 tsp Olive Oil

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F and line a baking sheet with parchment paper.

  • 2

    In a shallow bowl, combine the buttermilk with a pinch of salt, pepper, and the finely chopped mixed herbs.

  • 3

    Submerge the chicken breast in the buttermilk mixture and let it marinate in the refrigerator for at least 30 minutes to 1 hour.

  • 4

    Meanwhile, place the almond flour in another shallow dish. Season the almond flour lightly with salt, pepper, and additional chopped herbs if desired.

  • 5

    Remove the chicken from the marinade, letting the excess drip off, and coat each piece evenly in the almond flour mixture.

  • 6

    Lightly drizzle olive oil over the coated chicken breasts to enhance crispiness.

  • 7

    Place the chicken on the prepared baking sheet and bake for 20-25 minutes, or until the chicken is cooked through and the coating is a golden, crispy texture.

  • 8

    Let rest for a few minutes before serving. Enjoy your crispy baked buttermilk chicken with a side of your favorite vegetables or salad.

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 crispy take on classic fried chicken with this baked version. Tender chicken breasts marinated in tangy buttermilk, lightly coated with almond flour and infused with fragrant fresh herbs, deliver a satisfying crunch and savory flavor. Perfectly balanced for a nourishing meal, it pairs well with a variety of sides.

NUTRITION

343kcal
Protein
41.1g
Fat
14g
Carbs
7.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/4 cup Buttermilk

1/8 cup Almond Flour

2 tbsp Fresh Mixed Herbs

1 tsp Olive Oil

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F and line a baking sheet with parchment paper.

  • 2

    In a shallow bowl, combine the buttermilk with a pinch of salt, pepper, and the finely chopped mixed herbs.

  • 3

    Submerge the chicken breast in the buttermilk mixture and let it marinate in the refrigerator for at least 30 minutes to 1 hour.

  • 4

    Meanwhile, place the almond flour in another shallow dish. Season the almond flour lightly with salt, pepper, and additional chopped herbs if desired.

  • 5

    Remove the chicken from the marinade, letting the excess drip off, and coat each piece evenly in the almond flour mixture.

  • 6

    Lightly drizzle olive oil over the coated chicken breasts to enhance crispiness.

  • 7

    Place the chicken on the prepared baking sheet and bake for 20-25 minutes, or until the chicken is cooked through and the coating is a golden, crispy texture.

  • 8

    Let rest for a few minutes before serving. Enjoy your crispy baked buttermilk chicken with a side of your favorite vegetables or salad.