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 take on a fried classic with tender chicken breast marinated in tangy buttermilk and infused with fresh herbs, then coated in whole wheat panko breadcrumbs for a crunchy, guilt-free finish. Perfectly baked to golden perfection, this dish delivers a savory burst of flavor with every bite.

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NUTRITION

405kcal
Protein
58.5g
Fat
8.5g
Carbs
19g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (170g)

1/4 cup Low-Fat Buttermilk (60g)

1/4 cup Whole Wheat Panko Breadcrumbs (20g)

2 tbsp Fresh Mixed Herbs

1 tsp Garlic Powder

Salt and Pepper to taste

Olive Oil Cooking Spray

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PREPARATION

  • 1

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

  • 2

    In a shallow bowl, combine the low-fat buttermilk, fresh mixed herbs, garlic powder, salt, and pepper.

  • 3

    Place the chicken breast in the buttermilk mixture and let it marinate for at least 30 minutes in the refrigerator.

  • 4

    In a separate shallow dish, add the whole wheat panko breadcrumbs.

  • 5

    Remove the chicken from the marinade, letting any excess drip off, then thoroughly coat the chicken breast in the panko breadcrumbs.

  • 6

    Place the coated chicken on the prepared baking sheet and lightly spray with olive oil cooking spray.

  • 7

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

  • 8

    Let the chicken rest for a few minutes before serving to retain its juices.

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 take on a fried classic with tender chicken breast marinated in tangy buttermilk and infused with fresh herbs, then coated in whole wheat panko breadcrumbs for a crunchy, guilt-free finish. Perfectly baked to golden perfection, this dish delivers a savory burst of flavor with every bite.

NUTRITION

405kcal
Protein
58.5g
Fat
8.5g
Carbs
19g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (170g)

1/4 cup Low-Fat Buttermilk (60g)

1/4 cup Whole Wheat Panko Breadcrumbs (20g)

2 tbsp Fresh Mixed Herbs

1 tsp Garlic Powder

Salt and Pepper to taste

Olive Oil Cooking Spray

PREPARATION

  • 1

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

  • 2

    In a shallow bowl, combine the low-fat buttermilk, fresh mixed herbs, garlic powder, salt, and pepper.

  • 3

    Place the chicken breast in the buttermilk mixture and let it marinate for at least 30 minutes in the refrigerator.

  • 4

    In a separate shallow dish, add the whole wheat panko breadcrumbs.

  • 5

    Remove the chicken from the marinade, letting any excess drip off, then thoroughly coat the chicken breast in the panko breadcrumbs.

  • 6

    Place the coated chicken on the prepared baking sheet and lightly spray with olive oil cooking spray.

  • 7

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

  • 8

    Let the chicken rest for a few minutes before serving to retain its juices.