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 satisfying meal featuring tender chicken breast marinated in tangy buttermilk, coated in a crisp whole wheat breadcrumb and herb blend, and baked to perfection. A delightful balance of crunch and savory herbs makes this dish both comforting and nourishing.

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NUTRITION

319kcal
Protein
39g
Fat
10.5g
Carbs
14.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast (113 g)

1/4 cup Low-Fat Buttermilk (61 g)

0.5 oz Whole Wheat Breadcrumbs (14 g)

1 tsp Olive Oil (5 g)

1 tsp Mixed Dried Herbs

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.

  • 2

    In a shallow dish, combine the low-fat buttermilk with a pinch of salt, pepper, and the mixed dried herbs.

  • 3

    Place the chicken breast in the dish and ensure it is fully coated with the buttermilk mixture. Let it marinate for at least 20 minutes; if desired, marinate for up to 2 hours in the refrigerator for enhanced flavor.

  • 4

    In another bowl, mix the whole wheat breadcrumbs with a light drizzle of olive oil to help them crisp up, and add a bit more salt and pepper to season.

  • 5

    Remove the chicken from the marinade, allowing any excess liquid to drip off, then coat evenly in the breadcrumb mixture, pressing gently to adhere.

  • 6

    Place the coated chicken breast on the prepared baking sheet and bake in the oven for 20-25 minutes, or until the chicken is cooked through and the coating is crispy and golden.

  • 7

    Allow the chicken to rest for a couple of 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 light yet satisfying meal featuring tender chicken breast marinated in tangy buttermilk, coated in a crisp whole wheat breadcrumb and herb blend, and baked to perfection. A delightful balance of crunch and savory herbs makes this dish both comforting and nourishing.

NUTRITION

319kcal
Protein
39g
Fat
10.5g
Carbs
14.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast (113 g)

1/4 cup Low-Fat Buttermilk (61 g)

0.5 oz Whole Wheat Breadcrumbs (14 g)

1 tsp Olive Oil (5 g)

1 tsp Mixed Dried Herbs

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.

  • 2

    In a shallow dish, combine the low-fat buttermilk with a pinch of salt, pepper, and the mixed dried herbs.

  • 3

    Place the chicken breast in the dish and ensure it is fully coated with the buttermilk mixture. Let it marinate for at least 20 minutes; if desired, marinate for up to 2 hours in the refrigerator for enhanced flavor.

  • 4

    In another bowl, mix the whole wheat breadcrumbs with a light drizzle of olive oil to help them crisp up, and add a bit more salt and pepper to season.

  • 5

    Remove the chicken from the marinade, allowing any excess liquid to drip off, then coat evenly in the breadcrumb mixture, pressing gently to adhere.

  • 6

    Place the coated chicken breast on the prepared baking sheet and bake in the oven for 20-25 minutes, or until the chicken is cooked through and the coating is crispy and golden.

  • 7

    Allow the chicken to rest for a couple of minutes before serving.