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 yet crispy baked chicken dish featuring a tender 6-ounce chicken breast marinated in tangy buttermilk and coated in a delicate almond flour crust infused with a blend of aromatic herbs. This dish delivers a satisfying crunch and a burst of herbaceous flavor, perfect for a balanced dinner.

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NUTRITION

420kcal
Protein
45.5g
Fat
20.1g
Carbs
16.6g

SERVINGS

1 serving

INGREDIENTS

6 oz Skinless Chicken Breast

1/4 cup Low-Fat Buttermilk

1/4 cup Almond Flour

1/2 tsp Dried Rosemary

1/2 tsp Dried Thyme

1 tsp Garlic Powder

Salt and Black Pepper to taste

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PREPARATION

  • 1

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

  • 2

    In a shallow bowl, combine the low-fat buttermilk with garlic powder, dried rosemary, dried thyme, salt, and pepper.

  • 3

    Place the chicken breast in the buttermilk mixture, ensuring it is fully submerged, and let it marinate for at least 30 minutes in the refrigerator.

  • 4

    In another shallow dish, add the almond flour. Remove the chicken from the marinade, letting excess drip off, then dredge it in the almond flour until evenly coated.

  • 5

    Place the coated chicken breast on the prepared baking sheet. Optionally, lightly spray with cooking spray for extra crispiness.

  • 6

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

  • 7

    Let the chicken rest for a few minutes before slicing. Serve with a side salad or roasted vegetables for a balanced meal.

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 yet crispy baked chicken dish featuring a tender 6-ounce chicken breast marinated in tangy buttermilk and coated in a delicate almond flour crust infused with a blend of aromatic herbs. This dish delivers a satisfying crunch and a burst of herbaceous flavor, perfect for a balanced dinner.

NUTRITION

420kcal
Protein
45.5g
Fat
20.1g
Carbs
16.6g

SERVINGS

1 serving

INGREDIENTS

6 oz Skinless Chicken Breast

1/4 cup Low-Fat Buttermilk

1/4 cup Almond Flour

1/2 tsp Dried Rosemary

1/2 tsp Dried Thyme

1 tsp Garlic Powder

Salt and Black Pepper to taste

PREPARATION

  • 1

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

  • 2

    In a shallow bowl, combine the low-fat buttermilk with garlic powder, dried rosemary, dried thyme, salt, and pepper.

  • 3

    Place the chicken breast in the buttermilk mixture, ensuring it is fully submerged, and let it marinate for at least 30 minutes in the refrigerator.

  • 4

    In another shallow dish, add the almond flour. Remove the chicken from the marinade, letting excess drip off, then dredge it in the almond flour until evenly coated.

  • 5

    Place the coated chicken breast on the prepared baking sheet. Optionally, lightly spray with cooking spray for extra crispiness.

  • 6

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

  • 7

    Let the chicken rest for a few minutes before slicing. Serve with a side salad or roasted vegetables for a balanced meal.