Crispy Baked Chicken with Fluffy Whole Wheat Biscuits

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Baked Chicken with Fluffy Whole Wheat Biscuits

YOUR SOLIN GENERATED RECIPE

Crispy Baked Chicken with Fluffy Whole Wheat Biscuits

Savor the crunchy, herb-seasoned baked chicken paired with warm, fluffy whole wheat biscuits. This dish balances a crispy, golden coating on the chicken with the comforting softness of a homemade biscuit, making it a perfect, wholesome meal for breakfast, lunch, or dinner.

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NUTRITION

459kcal
Protein
40.8g
Fat
11.1g
Carbs
54.2g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1/4 cup Panko Breadcrumbs

1 teaspoon Olive Oil

1/2 cup Whole Wheat Flour

1 teaspoon Baking Powder

1/2 teaspoon Salt

1/4 cup Unsweetened Almond Milk

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    Place the chicken breast on a cutting board. Lightly pat dry with paper towels. Optionally, season with a pinch of salt for extra flavor.

  • 3

    In a shallow dish, add the panko breadcrumbs and a light drizzle (1 teaspoon) of olive oil. Toss to combine evenly.

  • 4

    Press the chicken breast into the panko mixture to coat all sides, ensuring a crispy texture once baked.

  • 5

    Place the coated chicken on the prepared baking sheet. Bake for 20-25 minutes or until the chicken is fully cooked and the coating is golden and crispy.

  • 6

    Meanwhile, prepare the biscuits: In a mixing bowl, whisk together the whole wheat flour, baking powder, and 1/2 teaspoon salt.

  • 7

    Gradually stir in the unsweetened almond milk and the remaining olive oil until a soft dough forms. Avoid overmixing to keep the biscuits fluffy.

  • 8

    Turn the dough onto a lightly floured surface, pat into a 1-inch thick rectangle, and cut into rounds using a biscuit cutter or a glass.

  • 9

    Transfer the biscuits onto a separate baking sheet lined with parchment paper. Bake in the oven (can be baked together with the chicken if space allows) for 12-15 minutes until they are lightly browned and risen.

  • 10

    Once both the chicken and biscuits are done, serve immediately while hot and crispy.

Crispy Baked Chicken with Fluffy Whole Wheat Biscuits

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Baked Chicken with Fluffy Whole Wheat Biscuits

YOUR SOLIN GENERATED RECIPE

Crispy Baked Chicken with Fluffy Whole Wheat Biscuits

Savor the crunchy, herb-seasoned baked chicken paired with warm, fluffy whole wheat biscuits. This dish balances a crispy, golden coating on the chicken with the comforting softness of a homemade biscuit, making it a perfect, wholesome meal for breakfast, lunch, or dinner.

NUTRITION

459kcal
Protein
40.8g
Fat
11.1g
Carbs
54.2g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1/4 cup Panko Breadcrumbs

1 teaspoon Olive Oil

1/2 cup Whole Wheat Flour

1 teaspoon Baking Powder

1/2 teaspoon Salt

1/4 cup Unsweetened Almond Milk

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    Place the chicken breast on a cutting board. Lightly pat dry with paper towels. Optionally, season with a pinch of salt for extra flavor.

  • 3

    In a shallow dish, add the panko breadcrumbs and a light drizzle (1 teaspoon) of olive oil. Toss to combine evenly.

  • 4

    Press the chicken breast into the panko mixture to coat all sides, ensuring a crispy texture once baked.

  • 5

    Place the coated chicken on the prepared baking sheet. Bake for 20-25 minutes or until the chicken is fully cooked and the coating is golden and crispy.

  • 6

    Meanwhile, prepare the biscuits: In a mixing bowl, whisk together the whole wheat flour, baking powder, and 1/2 teaspoon salt.

  • 7

    Gradually stir in the unsweetened almond milk and the remaining olive oil until a soft dough forms. Avoid overmixing to keep the biscuits fluffy.

  • 8

    Turn the dough onto a lightly floured surface, pat into a 1-inch thick rectangle, and cut into rounds using a biscuit cutter or a glass.

  • 9

    Transfer the biscuits onto a separate baking sheet lined with parchment paper. Bake in the oven (can be baked together with the chicken if space allows) for 12-15 minutes until they are lightly browned and risen.

  • 10

    Once both the chicken and biscuits are done, serve immediately while hot and crispy.