Crispy Buttermilk Baked Chicken with Roasted 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 Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Buttermilk Baked Chicken with Roasted Vegetables

Enjoy a comforting dish featuring tender buttermilk-marinated chicken with a light, crispy whole wheat coating, paired with a colorful medley of roasted vegetables. This balanced meal delivers a satisfying crunch and vibrant flavors, making it a delicious dinner option.

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NUTRITION

434kcal
Protein
33.7g
Fat
17.2g
Carbs
36.2g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/4 cup Buttermilk

2 tbsp Whole Wheat Flour

1.5 cups Mixed Vegetables (Broccoli, Bell Pepper, Zucchini)

1 tbsp Olive Oil

1 tsp Paprika

1 tsp Garlic Powder

Salt & Black Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F and line a baking sheet with parchment paper.

  • 2

    In a shallow dish, combine the buttermilk, paprika, garlic powder, salt, and pepper. Add the chicken breast and coat thoroughly. Let it marinate for at least 30 minutes.

  • 3

    Place the whole wheat flour in another shallow dish. Remove the chicken from the marinade, allowing excess to drip off, then dredge evenly in the flour to create a light coating.

  • 4

    Arrange the coated chicken on one side of the baking sheet.

  • 5

    Toss the mixed vegetables with olive oil, salt, and pepper. Spread them on the other side of the baking sheet.

  • 6

    Bake in the preheated oven for 20-25 minutes, flipping the chicken halfway through, until the chicken is thoroughly cooked and the veggies are tender and slightly crispy on the edges.

  • 7

    Remove from oven, let rest for a few minutes, then serve warm.

Crispy Buttermilk Baked Chicken with Roasted 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 Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Buttermilk Baked Chicken with Roasted Vegetables

Enjoy a comforting dish featuring tender buttermilk-marinated chicken with a light, crispy whole wheat coating, paired with a colorful medley of roasted vegetables. This balanced meal delivers a satisfying crunch and vibrant flavors, making it a delicious dinner option.

NUTRITION

434kcal
Protein
33.7g
Fat
17.2g
Carbs
36.2g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/4 cup Buttermilk

2 tbsp Whole Wheat Flour

1.5 cups Mixed Vegetables (Broccoli, Bell Pepper, Zucchini)

1 tbsp Olive Oil

1 tsp Paprika

1 tsp Garlic Powder

Salt & Black Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F and line a baking sheet with parchment paper.

  • 2

    In a shallow dish, combine the buttermilk, paprika, garlic powder, salt, and pepper. Add the chicken breast and coat thoroughly. Let it marinate for at least 30 minutes.

  • 3

    Place the whole wheat flour in another shallow dish. Remove the chicken from the marinade, allowing excess to drip off, then dredge evenly in the flour to create a light coating.

  • 4

    Arrange the coated chicken on one side of the baking sheet.

  • 5

    Toss the mixed vegetables with olive oil, salt, and pepper. Spread them on the other side of the baking sheet.

  • 6

    Bake in the preheated oven for 20-25 minutes, flipping the chicken halfway through, until the chicken is thoroughly cooked and the veggies are tender and slightly crispy on the edges.

  • 7

    Remove from oven, let rest for a few minutes, then serve warm.