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 this twist on a classic with tender chicken breast marinated in tangy buttermilk and a medley of fresh herbs, lightly coated in whole wheat breadcrumbs and baked to a perfectly crispy finish. Each bite delivers a satisfying crunch along with succulent, herb-infused chicken, making it an ideal meal for any time of day.

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NUTRITION

375kcal
Protein
45g
Fat
7.3g
Carbs
31.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/2 cup Low-Fat Buttermilk

1/3 cup Whole Wheat Breadcrumbs

2 tbsp Fresh Parsley (chopped)

2 tbsp Fresh Thyme (chopped)

1 tsp Garlic Powder

1 tsp Paprika

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 400°F and line a baking sheet with parchment paper.

  • 2

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

  • 3

    Place the chicken breast between two sheets of plastic wrap and gently pound to even thickness.

  • 4

    Submerge the chicken in the buttermilk mixture, ensuring it is well-coated, and let it marinate for at least 30 minutes.

  • 5

    In a separate bowl, mix the whole wheat breadcrumbs with the chopped fresh parsley and thyme.

  • 6

    Remove the chicken from the buttermilk and lightly coat each piece in the breadcrumb-herb mixture, pressing gently to adhere.

  • 7

    Place the chicken on the prepared baking sheet and optionally spray lightly with olive oil to enhance crispiness.

  • 8

    Bake for 20-25 minutes or until the chicken is golden brown and cooked through, with an internal temperature of 165°F.

  • 9

    Let rest for 5 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

Savor this twist on a classic with tender chicken breast marinated in tangy buttermilk and a medley of fresh herbs, lightly coated in whole wheat breadcrumbs and baked to a perfectly crispy finish. Each bite delivers a satisfying crunch along with succulent, herb-infused chicken, making it an ideal meal for any time of day.

NUTRITION

375kcal
Protein
45g
Fat
7.3g
Carbs
31.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/2 cup Low-Fat Buttermilk

1/3 cup Whole Wheat Breadcrumbs

2 tbsp Fresh Parsley (chopped)

2 tbsp Fresh Thyme (chopped)

1 tsp Garlic Powder

1 tsp Paprika

Salt and Black Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 400°F and line a baking sheet with parchment paper.

  • 2

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

  • 3

    Place the chicken breast between two sheets of plastic wrap and gently pound to even thickness.

  • 4

    Submerge the chicken in the buttermilk mixture, ensuring it is well-coated, and let it marinate for at least 30 minutes.

  • 5

    In a separate bowl, mix the whole wheat breadcrumbs with the chopped fresh parsley and thyme.

  • 6

    Remove the chicken from the buttermilk and lightly coat each piece in the breadcrumb-herb mixture, pressing gently to adhere.

  • 7

    Place the chicken on the prepared baking sheet and optionally spray lightly with olive oil to enhance crispiness.

  • 8

    Bake for 20-25 minutes or until the chicken is golden brown and cooked through, with an internal temperature of 165°F.

  • 9

    Let rest for 5 minutes before serving to allow the juices to redistribute.