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 a perfectly balanced dish featuring tender, marinated chicken breast enveloped in a crisp almond flour and herb coating. The buttermilk marinade enhances moisture and imparts a tangy richness, while a blend of fresh herbs and aromatic spices elevates the flavor profile, making this a satisfying meal ideal for any time of day.

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NUTRITION

400kcal
Protein
40.6g
Fat
18.6g
Carbs
20.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup Low-Fat Buttermilk

1/4 cup Almond Flour

2 tbsp Fresh Parsley (chopped)

1 tsp Fresh Thyme (chopped)

1 tsp Garlic Powder

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 low-fat buttermilk with salt, pepper, and half of the chopped parsley and thyme.

  • 3

    Place the chicken breast in the buttermilk mixture and let it marinate for at least 30 minutes in the refrigerator.

  • 4

    In a separate dish, mix the almond flour with garlic powder, the remaining parsley and thyme, and a pinch of salt and pepper.

  • 5

    Remove the chicken from the marinade, letting the excess drip off, then dredge it evenly in the almond flour mixture, pressing gently to adhere.

  • 6

    Place the coated chicken breast on the prepared baking sheet. For extra crispiness, lightly spray the top with a bit of cooking oil.

  • 7

    Bake in the preheated oven for 20-25 minutes or until the chicken is cooked through and the coating is golden and crispy.

  • 8

    Remove from the oven and let 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

Savor a perfectly balanced dish featuring tender, marinated chicken breast enveloped in a crisp almond flour and herb coating. The buttermilk marinade enhances moisture and imparts a tangy richness, while a blend of fresh herbs and aromatic spices elevates the flavor profile, making this a satisfying meal ideal for any time of day.

NUTRITION

400kcal
Protein
40.6g
Fat
18.6g
Carbs
20.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup Low-Fat Buttermilk

1/4 cup Almond Flour

2 tbsp Fresh Parsley (chopped)

1 tsp Fresh Thyme (chopped)

1 tsp Garlic Powder

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 low-fat buttermilk with salt, pepper, and half of the chopped parsley and thyme.

  • 3

    Place the chicken breast in the buttermilk mixture and let it marinate for at least 30 minutes in the refrigerator.

  • 4

    In a separate dish, mix the almond flour with garlic powder, the remaining parsley and thyme, and a pinch of salt and pepper.

  • 5

    Remove the chicken from the marinade, letting the excess drip off, then dredge it evenly in the almond flour mixture, pressing gently to adhere.

  • 6

    Place the coated chicken breast on the prepared baking sheet. For extra crispiness, lightly spray the top with a bit of cooking oil.

  • 7

    Bake in the preheated oven for 20-25 minutes or until the chicken is cooked through and the coating is golden and crispy.

  • 8

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