Crispy Baked Buttermilk Chicken with Roasted Vegetables

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

Crispy Baked Buttermilk Chicken with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Baked Buttermilk Chicken with Roasted Vegetables

Enjoy a hearty dish featuring tender, marinated chicken breast crisped up with a light panko coating, paired with a medley of colorfully roasted vegetables. The buttermilk marinade imparts a subtle tang that perfectly complements the natural sweetness of the roasted veggies in this healthful yet satisfying meal.

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NUTRITION

397kcal
Protein
43g
Fat
10.5g
Carbs
32g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/4 cup Buttermilk

1/4 cup Panko Breadcrumbs

1 cup Mixed Vegetables (Bell Pepper, Zucchini, Carrot)

1 tsp Olive Oil

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    In a shallow dish, pour the buttermilk and add a pinch of salt and pepper. Submerge the chicken breast in the buttermilk and let it marinate for at least 30 minutes (or up to 2 hours in the refrigerator).

  • 3

    Place the panko breadcrumbs in a separate shallow dish.

  • 4

    Remove the chicken from the buttermilk, letting the excess drip off, then dredge it in the panko breadcrumbs until evenly coated.

  • 5

    Arrange the breaded chicken on a baking sheet lined with parchment paper.

  • 6

    In a mixing bowl, toss the mixed vegetables with olive oil, salt, and pepper.

  • 7

    Spread the vegetables around the chicken on the baking sheet.

  • 8

    Bake in the preheated oven for 20-25 minutes, or until the chicken is cooked through (internal temperature of 165°F) and the vegetables are tender and slightly caramelized.

  • 9

    Serve immediately and enjoy your crispy baked buttermilk chicken with roasted vegetables.

Crispy Baked Buttermilk Chicken with Roasted Vegetables

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

Crispy Baked Buttermilk Chicken with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Baked Buttermilk Chicken with Roasted Vegetables

Enjoy a hearty dish featuring tender, marinated chicken breast crisped up with a light panko coating, paired with a medley of colorfully roasted vegetables. The buttermilk marinade imparts a subtle tang that perfectly complements the natural sweetness of the roasted veggies in this healthful yet satisfying meal.

NUTRITION

397kcal
Protein
43g
Fat
10.5g
Carbs
32g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/4 cup Buttermilk

1/4 cup Panko Breadcrumbs

1 cup Mixed Vegetables (Bell Pepper, Zucchini, Carrot)

1 tsp Olive Oil

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    In a shallow dish, pour the buttermilk and add a pinch of salt and pepper. Submerge the chicken breast in the buttermilk and let it marinate for at least 30 minutes (or up to 2 hours in the refrigerator).

  • 3

    Place the panko breadcrumbs in a separate shallow dish.

  • 4

    Remove the chicken from the buttermilk, letting the excess drip off, then dredge it in the panko breadcrumbs until evenly coated.

  • 5

    Arrange the breaded chicken on a baking sheet lined with parchment paper.

  • 6

    In a mixing bowl, toss the mixed vegetables with olive oil, salt, and pepper.

  • 7

    Spread the vegetables around the chicken on the baking sheet.

  • 8

    Bake in the preheated oven for 20-25 minutes, or until the chicken is cooked through (internal temperature of 165°F) and the vegetables are tender and slightly caramelized.

  • 9

    Serve immediately and enjoy your crispy baked buttermilk chicken with roasted vegetables.