Crispy Baked Buttermilk Chicken with Fresh Herbs

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Baked Buttermilk Chicken with Fresh Herbs

YOUR SOLIN GENERATED RECIPE

Crispy Baked Buttermilk Chicken with Fresh Herbs

Enjoy a flavorful twist on a classic with tender, marinated chicken breast coated in a light almond flour crust and fresh garden herbs baked to a crispy finish. A delightful meal perfect for any time of day.

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NUTRITION

410kcal
Protein
36.7g
Fat
11.5g
Carbs
10.6g

SERVINGS

1 serving

INGREDIENTS

6 ounces skinless chicken breast (~170g)

1/4 cup buttermilk (~60g)

2 tablespoons almond flour (~14g)

3 tablespoons fresh herb mix (parsley, thyme, rosemary)

1 teaspoon paprika

1 teaspoon garlic powder

Salt and black pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    In a shallow dish, combine the buttermilk, half of the fresh herb mix, paprika, garlic powder, salt, and pepper. Add the chicken breast and allow it to marinate for at least 30 minutes in the refrigerator.

  • 3

    In another bowl, place the almond flour. Once marinated, remove the chicken from the buttermilk mixture letting the excess drip off, then dredge the chicken in the almond flour until well coated.

  • 4

    Place the coated chicken breast on a baking tray lined with parchment paper. Optionally, sprinkle the remaining fresh herbs on top for extra flavor.

  • 5

    Bake in the preheated oven for 20-25 minutes or until the chicken is cooked through and the coating turns crispy. Check that the internal temperature reaches 165°F (74°C).

  • 6

    Remove from the oven and let it rest for a few minutes before serving. Enjoy your delicious, crispy baked chicken!

Crispy Baked Buttermilk Chicken with Fresh Herbs

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Baked Buttermilk Chicken with Fresh Herbs

YOUR SOLIN GENERATED RECIPE

Crispy Baked Buttermilk Chicken with Fresh Herbs

Enjoy a flavorful twist on a classic with tender, marinated chicken breast coated in a light almond flour crust and fresh garden herbs baked to a crispy finish. A delightful meal perfect for any time of day.

NUTRITION

410kcal
Protein
36.7g
Fat
11.5g
Carbs
10.6g

SERVINGS

1 serving

INGREDIENTS

6 ounces skinless chicken breast (~170g)

1/4 cup buttermilk (~60g)

2 tablespoons almond flour (~14g)

3 tablespoons fresh herb mix (parsley, thyme, rosemary)

1 teaspoon paprika

1 teaspoon garlic powder

Salt and black pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    In a shallow dish, combine the buttermilk, half of the fresh herb mix, paprika, garlic powder, salt, and pepper. Add the chicken breast and allow it to marinate for at least 30 minutes in the refrigerator.

  • 3

    In another bowl, place the almond flour. Once marinated, remove the chicken from the buttermilk mixture letting the excess drip off, then dredge the chicken in the almond flour until well coated.

  • 4

    Place the coated chicken breast on a baking tray lined with parchment paper. Optionally, sprinkle the remaining fresh herbs on top for extra flavor.

  • 5

    Bake in the preheated oven for 20-25 minutes or until the chicken is cooked through and the coating turns crispy. Check that the internal temperature reaches 165°F (74°C).

  • 6

    Remove from the oven and let it rest for a few minutes before serving. Enjoy your delicious, crispy baked chicken!