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 light, crispy baked chicken dish, marinated in buttermilk and coated in almond flour with a fragrant blend of fresh herbs. This dish is satisfyingly crunchy on the outside while remaining tender and juicy inside, perfect for any meal.

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NUTRITION

324kcal
Protein
42.8g
Fat
12.3g
Carbs
11.8g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/4 cup Low-Fat Buttermilk

1/4 cup Almond Flour

2 tbsp Fresh Parsley, chopped

1 tsp Fresh Thyme, chopped

1 tsp Fresh Rosemary, chopped

1 tsp Garlic Powder

1 tsp Paprika

Salt and Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Place the chicken breast between sheets of plastic wrap and gently pound to an even thickness for uniform cooking.

  • 3

    In a shallow bowl, combine the low-fat buttermilk with salt, pepper, and half of the garlic powder. Add the chicken breasts and let them marinate for at least 20 minutes.

  • 4

    In another shallow dish, mix together the almond flour, fresh parsley, thyme, rosemary, paprika, and the remaining garlic powder.

  • 5

    Remove the chicken from the buttermilk marinade, allowing excess to drip off, and dredge thoroughly in the almond flour mixture, ensuring an even, light coating.

  • 6

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

  • 7

    Bake in the preheated oven for 20-25 minutes, flipping halfway through, until the coating is crisp and the chicken is cooked through.

  • 8

    Let the chicken rest for a few minutes before serving to allow the juices to redistribute.

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 light, crispy baked chicken dish, marinated in buttermilk and coated in almond flour with a fragrant blend of fresh herbs. This dish is satisfyingly crunchy on the outside while remaining tender and juicy inside, perfect for any meal.

NUTRITION

324kcal
Protein
42.8g
Fat
12.3g
Carbs
11.8g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/4 cup Low-Fat Buttermilk

1/4 cup Almond Flour

2 tbsp Fresh Parsley, chopped

1 tsp Fresh Thyme, chopped

1 tsp Fresh Rosemary, chopped

1 tsp Garlic Powder

1 tsp Paprika

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    Place the chicken breast between sheets of plastic wrap and gently pound to an even thickness for uniform cooking.

  • 3

    In a shallow bowl, combine the low-fat buttermilk with salt, pepper, and half of the garlic powder. Add the chicken breasts and let them marinate for at least 20 minutes.

  • 4

    In another shallow dish, mix together the almond flour, fresh parsley, thyme, rosemary, paprika, and the remaining garlic powder.

  • 5

    Remove the chicken from the buttermilk marinade, allowing excess to drip off, and dredge thoroughly in the almond flour mixture, ensuring an even, light coating.

  • 6

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

  • 7

    Bake in the preheated oven for 20-25 minutes, flipping halfway through, until the coating is crisp and the chicken is cooked through.

  • 8

    Let the chicken rest for a few minutes before serving to allow the juices to redistribute.