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 lighter twist on a comfort classic with tender chicken breast marinated in tangy buttermilk and coated with a delicate layer of whole wheat breadcrumbs and aromatic herbs. This dish delivers a satisfying crunch, a burst of herbaceous flavor, and a meal that perfectly aligns with your nutritional goals.

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NUTRITION

337kcal
Protein
42.7g
Fat
6.1g
Carbs
26g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast

1/4 cup Low-Fat Buttermilk

1/4 cup Whole Wheat Breadcrumbs

1 tsp Mixed Dried Herbs (Thyme, Rosemary)

1 tsp Garlic Powder

Salt and Black 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, garlic powder, mixed dried herbs, salt, and black pepper.

  • 3

    Add the chicken breast, ensuring it is completely coated with the buttermilk mixture. Let it marinate for at least 30 minutes (or up to 2 hours in the refrigerator) for enhanced flavor.

  • 4

    In another shallow dish, spread out the whole wheat breadcrumbs.

  • 5

    Remove the chicken from the marinade, allowing any excess liquid to drip off, then press it into the breadcrumbs to form an even coating.

  • 6

    Place the coated chicken on the prepared baking sheet and lightly spray or drizzle a small amount of olive oil if desired for extra crispiness.

  • 7

    Bake in the preheated oven for 20-25 minutes, or until the internal temperature reaches 165°F 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 lighter twist on a comfort classic with tender chicken breast marinated in tangy buttermilk and coated with a delicate layer of whole wheat breadcrumbs and aromatic herbs. This dish delivers a satisfying crunch, a burst of herbaceous flavor, and a meal that perfectly aligns with your nutritional goals.

NUTRITION

337kcal
Protein
42.7g
Fat
6.1g
Carbs
26g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast

1/4 cup Low-Fat Buttermilk

1/4 cup Whole Wheat Breadcrumbs

1 tsp Mixed Dried Herbs (Thyme, Rosemary)

1 tsp Garlic Powder

Salt and Black 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, garlic powder, mixed dried herbs, salt, and black pepper.

  • 3

    Add the chicken breast, ensuring it is completely coated with the buttermilk mixture. Let it marinate for at least 30 minutes (or up to 2 hours in the refrigerator) for enhanced flavor.

  • 4

    In another shallow dish, spread out the whole wheat breadcrumbs.

  • 5

    Remove the chicken from the marinade, allowing any excess liquid to drip off, then press it into the breadcrumbs to form an even coating.

  • 6

    Place the coated chicken on the prepared baking sheet and lightly spray or drizzle a small amount of olive oil if desired for extra crispiness.

  • 7

    Bake in the preheated oven for 20-25 minutes, or until the internal temperature reaches 165°F and the coating is golden and crispy.

  • 8

    Let the chicken rest for a few minutes before serving.