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

Savor the crunch of a herb-infused, crispy baked chicken that's been lovingly marinated in buttermilk and coated in almond flour. This dish delivers tender, juicy chicken with a satisfying crunch, perfect for a nutritious and delicious meal.

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NUTRITION

437kcal
Protein
52.4g
Fat
20g
Carbs
11.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/4 cup Buttermilk

1/4 cup Almond Flour

0.5 tsp Dried Rosemary

0.5 tsp Dried Thyme

1/4 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

    Place the chicken breast in a shallow dish and pour the buttermilk over it. Turn the chicken to coat evenly. Let it marinate for at least 30 minutes, or up to 2 hours in the refrigerator.

  • 3

    In a separate bowl, combine the almond flour, dried rosemary, dried thyme, garlic powder, salt, and pepper.

  • 4

    Remove the chicken from the buttermilk, allowing excess liquid to drip off, then dredge it in the almond flour mixture ensuring an even, crispy coating.

  • 5

    Place the coated chicken breast on the prepared baking sheet. Optionally, lightly spray the top with cooking spray to enhance crispiness.

  • 6

    Bake in the preheated oven for 20-25 minutes or until the chicken is cooked through and the coating is golden and crispy. Use a meat thermometer ensuring the chicken reaches an internal temperature of 165°F.

  • 7

    Let rest for a few minutes before serving and enjoy your nutritious, crispy baked chicken.

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

Savor the crunch of a herb-infused, crispy baked chicken that's been lovingly marinated in buttermilk and coated in almond flour. This dish delivers tender, juicy chicken with a satisfying crunch, perfect for a nutritious and delicious meal.

NUTRITION

437kcal
Protein
52.4g
Fat
20g
Carbs
11.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/4 cup Buttermilk

1/4 cup Almond Flour

0.5 tsp Dried Rosemary

0.5 tsp Dried Thyme

1/4 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

    Place the chicken breast in a shallow dish and pour the buttermilk over it. Turn the chicken to coat evenly. Let it marinate for at least 30 minutes, or up to 2 hours in the refrigerator.

  • 3

    In a separate bowl, combine the almond flour, dried rosemary, dried thyme, garlic powder, salt, and pepper.

  • 4

    Remove the chicken from the buttermilk, allowing excess liquid to drip off, then dredge it in the almond flour mixture ensuring an even, crispy coating.

  • 5

    Place the coated chicken breast on the prepared baking sheet. Optionally, lightly spray the top with cooking spray to enhance crispiness.

  • 6

    Bake in the preheated oven for 20-25 minutes or until the chicken is cooked through and the coating is golden and crispy. Use a meat thermometer ensuring the chicken reaches an internal temperature of 165°F.

  • 7

    Let rest for a few minutes before serving and enjoy your nutritious, crispy baked chicken.