YOUR SOLIN GENERATED RECIPE
Crispy Herb-Crusted Buttermilk Baked Chicken with Roasted Broccoli
Enjoy a perfectly balanced meal featuring tender, buttermilk-marinated chicken with a crispy herb and panko crust, served alongside vibrant, roasted broccoli. This dish is light yet flavorful, delivering a satisfying crunch and fresh herb aroma with every bite.
INGREDIENTS
5 oz Chicken Breast (142g)
1/4 cup Buttermilk (60ml)
1/4 cup Panko Breadcrumbs (15g)
1 tsp Olive Oil (4.5g)
1 cup Broccoli (91g)
1 tsp Mixed Dried Herbs
Salt and Pepper to taste
PREPARATION
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
Place the chicken breast in a shallow dish and pour the buttermilk over it. Sprinkle with a pinch of salt, pepper, and half of the mixed dried herbs. Let it marinate for at least 15 minutes.
In a small bowl, combine the panko breadcrumbs with the remaining dried herbs, a light sprinkle of salt, and pepper.
Remove the chicken from the buttermilk marinade, letting excess drip off. Press the chicken into the breadcrumb mixture, ensuring an even coating on both sides.
Arrange the breaded chicken on the prepared baking sheet. Drizzle a teaspoon of olive oil over the top to help the crust crisp up during baking.
On a separate section of the baking sheet, spread the broccoli florets. Season with a pinch of salt and pepper, and if desired, a light drizzle of olive oil.
Bake the chicken and broccoli in the preheated oven for 20-25 minutes, or until the chicken is cooked through and the crust is golden and crispy. The broccoli should be tender and lightly charred at the edges.
Remove from the oven and let the chicken rest for a few minutes before serving alongside the roasted broccoli.