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 classic comfort dish with this crispy baked buttermilk chicken enhanced with a medley of fragrant herbs. The tender, marinated chicken is coated in a delicate almond flour crust that delivers a satisfyingly crunchy bite, while the aromatic blend of garlic, thyme, and rosemary elevates every mouthful. This dish is a flavorful balance of lean protein and wholesome ingredients, making it a nourishing choice for dinner.

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NUTRITION

373kcal
Protein
50.7g
Fat
13g
Carbs
11.8g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast (approx. 142g)

1/4 cup Buttermilk

2 tablespoons Almond Flour

1/2 teaspoon Garlic Powder

1/2 teaspoon Dried Thyme

1/2 teaspoon Dried Rosemary

1 pinch Salt

1 pinch Black Pepper

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PREPARATION

  • 1

    Preheat the oven to 425°F and line a baking sheet with parchment paper.

  • 2

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

  • 3

    Add the chicken breast to the buttermilk mixture, ensuring it is fully submerged. Let it marinate for at least 30 minutes in the refrigerator.

  • 4

    In a separate shallow dish, place the almond flour. Remove the chicken from the marinade, allowing any excess liquid to drip off, and dredge it in the almond flour until evenly coated.

  • 5

    Place the coated chicken on the prepared baking sheet. Optionally, spray lightly with a cooking spray to help crisp the crust.

  • 6

    Bake in the preheated oven for 20-25 minutes, or until the chicken is cooked through and the coating is crisp. Turn the chicken halfway through baking for even crisping.

  • 7

    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

Enjoy a lighter twist on a classic comfort dish with this crispy baked buttermilk chicken enhanced with a medley of fragrant herbs. The tender, marinated chicken is coated in a delicate almond flour crust that delivers a satisfyingly crunchy bite, while the aromatic blend of garlic, thyme, and rosemary elevates every mouthful. This dish is a flavorful balance of lean protein and wholesome ingredients, making it a nourishing choice for dinner.

NUTRITION

373kcal
Protein
50.7g
Fat
13g
Carbs
11.8g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast (approx. 142g)

1/4 cup Buttermilk

2 tablespoons Almond Flour

1/2 teaspoon Garlic Powder

1/2 teaspoon Dried Thyme

1/2 teaspoon Dried Rosemary

1 pinch Salt

1 pinch Black Pepper

PREPARATION

  • 1

    Preheat the oven to 425°F and line a baking sheet with parchment paper.

  • 2

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

  • 3

    Add the chicken breast to the buttermilk mixture, ensuring it is fully submerged. Let it marinate for at least 30 minutes in the refrigerator.

  • 4

    In a separate shallow dish, place the almond flour. Remove the chicken from the marinade, allowing any excess liquid to drip off, and dredge it in the almond flour until evenly coated.

  • 5

    Place the coated chicken on the prepared baking sheet. Optionally, spray lightly with a cooking spray to help crisp the crust.

  • 6

    Bake in the preheated oven for 20-25 minutes, or until the chicken is cooked through and the coating is crisp. Turn the chicken halfway through baking for even crisping.

  • 7

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