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 crunchy, flavor-packed chicken dinner featuring tender chicken breast marinated in tangy buttermilk and coated with a light, herby almond flour crust. Each bite delivers a delightful blend of savory herbs and a satisfying crunch without excess calories.

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NUTRITION

424kcal
Protein
51.7g
Fat
20.5g
Carbs
19.8g

SERVINGS

1 serving

INGREDIENTS

5 oz Boneless Skinless Chicken Breast (~142g)

1/2 cup Buttermilk (~122g)

1/4 cup Almond Flour (~28g)

1 tsp Dried Thyme

1 tsp Dried Rosemary

1 tsp Garlic Powder

1 pinch Salt

1 pinch Black Pepper

2 sprays Olive Oil Cooking Spray

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PREPARATION

  • 1

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

  • 2

    In a shallow dish, combine the buttermilk, dried thyme, dried rosemary, garlic powder, salt, and black pepper.

  • 3

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

  • 4

    In a separate plate, spread out the almond flour.

  • 5

    Remove the chicken from the buttermilk mixture, allowing any excess to drip off, then dredge in the almond flour until coated evenly.

  • 6

    Place the coated chicken on the prepared baking sheet and lightly spray with olive oil cooking spray.

  • 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

    Let the chicken 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

Enjoy a crunchy, flavor-packed chicken dinner featuring tender chicken breast marinated in tangy buttermilk and coated with a light, herby almond flour crust. Each bite delivers a delightful blend of savory herbs and a satisfying crunch without excess calories.

NUTRITION

424kcal
Protein
51.7g
Fat
20.5g
Carbs
19.8g

SERVINGS

1 serving

INGREDIENTS

5 oz Boneless Skinless Chicken Breast (~142g)

1/2 cup Buttermilk (~122g)

1/4 cup Almond Flour (~28g)

1 tsp Dried Thyme

1 tsp Dried Rosemary

1 tsp Garlic Powder

1 pinch Salt

1 pinch Black Pepper

2 sprays Olive Oil Cooking Spray

PREPARATION

  • 1

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

  • 2

    In a shallow dish, combine the buttermilk, dried thyme, dried rosemary, garlic powder, salt, and black pepper.

  • 3

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

  • 4

    In a separate plate, spread out the almond flour.

  • 5

    Remove the chicken from the buttermilk mixture, allowing any excess to drip off, then dredge in the almond flour until coated evenly.

  • 6

    Place the coated chicken on the prepared baking sheet and lightly spray with olive oil cooking spray.

  • 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

    Let the chicken rest for a few minutes before serving.