Crispy Buttermilk Baked Chicken with Roasted Root Vegetables

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

Crispy Buttermilk Baked Chicken with Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Buttermilk Baked Chicken with Roasted Root Vegetables

Enjoy a savory twist on a classic comfort dish with tender, buttermilk-marinated chicken breast cloaked in a light, crispy whole wheat breadcrumb coating, perfectly paired with a medley of roasted carrots and parsnips. This dish offers a delightful crunch and natural sweetness from the vegetables, making it an appealing and nutrient-rich meal at any time of day.

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NUTRITION

438kcal
Protein
44.1g
Fat
11.2g
Carbs
39g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/4 cup Low-Fat Buttermilk

1/4 cup Whole Wheat Breadcrumbs

1 medium Carrot

1 medium Parsnip

1 tsp Olive Oil

Salt, Pepper, Garlic Powder

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Place the chicken breast in a shallow dish and pour the buttermilk over it. Add a pinch of salt, pepper, and garlic powder. Marinate for at least 30 minutes in the refrigerator.

  • 3

    Meanwhile, peel and cut the carrot and parsnip into evenly sized sticks. Toss the vegetables with olive oil, a pinch of salt, and pepper.

  • 4

    Arrange the marinated chicken on a lined baking sheet. Sprinkle the whole wheat breadcrumbs evenly over the chicken, gently pressing to adhere.

  • 5

    Place the tray with the chicken in the oven and bake for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the coating is crispy.

  • 6

    On a separate baking sheet, spread out the seasoned vegetables and roast in the oven for approximately 20 minutes, turning halfway through for even browning.

  • 7

    Once cooked, plate the crispy buttermilk baked chicken alongside the roasted root vegetables. Enjoy immediately while hot.

Crispy Buttermilk Baked Chicken with Roasted Root Vegetables

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

Crispy Buttermilk Baked Chicken with Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Buttermilk Baked Chicken with Roasted Root Vegetables

Enjoy a savory twist on a classic comfort dish with tender, buttermilk-marinated chicken breast cloaked in a light, crispy whole wheat breadcrumb coating, perfectly paired with a medley of roasted carrots and parsnips. This dish offers a delightful crunch and natural sweetness from the vegetables, making it an appealing and nutrient-rich meal at any time of day.

NUTRITION

438kcal
Protein
44.1g
Fat
11.2g
Carbs
39g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/4 cup Low-Fat Buttermilk

1/4 cup Whole Wheat Breadcrumbs

1 medium Carrot

1 medium Parsnip

1 tsp Olive Oil

Salt, Pepper, Garlic Powder

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Place the chicken breast in a shallow dish and pour the buttermilk over it. Add a pinch of salt, pepper, and garlic powder. Marinate for at least 30 minutes in the refrigerator.

  • 3

    Meanwhile, peel and cut the carrot and parsnip into evenly sized sticks. Toss the vegetables with olive oil, a pinch of salt, and pepper.

  • 4

    Arrange the marinated chicken on a lined baking sheet. Sprinkle the whole wheat breadcrumbs evenly over the chicken, gently pressing to adhere.

  • 5

    Place the tray with the chicken in the oven and bake for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the coating is crispy.

  • 6

    On a separate baking sheet, spread out the seasoned vegetables and roast in the oven for approximately 20 minutes, turning halfway through for even browning.

  • 7

    Once cooked, plate the crispy buttermilk baked chicken alongside the roasted root vegetables. Enjoy immediately while hot.