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 classic fried chicken with this crispy baked buttermilk chicken. The chicken breast is marinated in tangy buttermilk infused with fresh herbs, then lightly coated in almond flour for a crunchy crust. This dish offers a beautiful balance of savory flavors and satisfying texture, perfect for a wholesome meal at any time of day.

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NUTRITION

348kcal
Protein
35.6g
Fat
17.1g
Carbs
14g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast, skinless

1/4 cup Low-Fat Buttermilk

1/4 cup Almond Flour

1 tbsp Fresh Rosemary

1 tbsp Fresh Thyme Leaves

1 tsp Garlic Powder

Salt and Black Pepper to taste

2 sprays Olive Oil

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PREPARATION

  • 1

    Place the chicken breast in a shallow bowl and pour the buttermilk over it. Add half of the fresh rosemary, thyme, garlic powder, salt, and pepper. Allow the chicken to marinate in the refrigerator for at least 1 hour.

  • 2

    Preheat your oven to 425°F. Line a baking sheet with parchment paper and lightly coat with olive oil spray.

  • 3

    In a separate shallow dish, combine the almond flour with the remaining rosemary, thyme, garlic powder, salt, and pepper.

  • 4

    Remove the chicken from the buttermilk marinade, letting the excess drip off. Dredge each piece in the almond flour mixture, ensuring a light yet even coating.

  • 5

    Place the coated chicken onto the prepared baking sheet. Lightly spray the top of the chicken with olive oil to enhance browning.

  • 6

    Bake in the preheated oven for 20-25 minutes, or until the chicken is cooked through and the coating is crispy. Check for an internal temperature of 165°F.

  • 7

    Allow the chicken to rest for a few minutes before serving, ensuring the juices redistribute for a tender bite.

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 classic fried chicken with this crispy baked buttermilk chicken. The chicken breast is marinated in tangy buttermilk infused with fresh herbs, then lightly coated in almond flour for a crunchy crust. This dish offers a beautiful balance of savory flavors and satisfying texture, perfect for a wholesome meal at any time of day.

NUTRITION

348kcal
Protein
35.6g
Fat
17.1g
Carbs
14g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast, skinless

1/4 cup Low-Fat Buttermilk

1/4 cup Almond Flour

1 tbsp Fresh Rosemary

1 tbsp Fresh Thyme Leaves

1 tsp Garlic Powder

Salt and Black Pepper to taste

2 sprays Olive Oil

PREPARATION

  • 1

    Place the chicken breast in a shallow bowl and pour the buttermilk over it. Add half of the fresh rosemary, thyme, garlic powder, salt, and pepper. Allow the chicken to marinate in the refrigerator for at least 1 hour.

  • 2

    Preheat your oven to 425°F. Line a baking sheet with parchment paper and lightly coat with olive oil spray.

  • 3

    In a separate shallow dish, combine the almond flour with the remaining rosemary, thyme, garlic powder, salt, and pepper.

  • 4

    Remove the chicken from the buttermilk marinade, letting the excess drip off. Dredge each piece in the almond flour mixture, ensuring a light yet even coating.

  • 5

    Place the coated chicken onto the prepared baking sheet. Lightly spray the top of the chicken with olive oil to enhance browning.

  • 6

    Bake in the preheated oven for 20-25 minutes, or until the chicken is cooked through and the coating is crispy. Check for an internal temperature of 165°F.

  • 7

    Allow the chicken to rest for a few minutes before serving, ensuring the juices redistribute for a tender bite.