Crispy Herb-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 Herb-Baked Chicken with Fluffy Whole Wheat Biscuits

YOUR SOLIN GENERATED RECIPE

Crispy Herb-Baked Chicken with Fluffy Whole Wheat Biscuits

Savor a comforting plate of herb-infused, crispy baked chicken paired with a light, fluffy whole wheat biscuit. The chicken is marinated with a touch of olive oil and a blend of rosemary and thyme before being baked to tender perfection, while the biscuit is crafted from whole wheat flour, skim milk, and a hint of egg white for added lift. This dish balances hearty protein with wholesome carbohydrates, making it a satisfying meal at any time of the day.

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NUTRITION

396kcal
Protein
43.5g
Fat
9.2g
Carbs
35.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 tsp Olive Oil (for chicken)

1 tsp Mixed Dried Herbs (rosemary, thyme)

Salt & Pepper to taste

0.33 cup Whole Wheat Flour (approx. 40g)

0.33 cup Skim Milk (approx. 80ml)

1 Egg White

0.5 tsp Olive Oil (for biscuit)

1 tsp Baking Powder

Pinch of Salt (for biscuit)

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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 the baking sheet. Drizzle 1 teaspoon of olive oil over the chicken and season evenly with mixed dried herbs, salt, and pepper.

  • 3

    Bake the chicken in the preheated oven for 20-25 minutes or until the internal temperature reaches 165°F (74°C) and the edges turn slightly crispy.

  • 4

    While the chicken bakes, prepare the biscuit dough. In a mixing bowl, combine the whole wheat flour, baking powder, and a pinch of salt.

  • 5

    Add the skim milk, egg white, and 0.5 teaspoon of olive oil into the dry ingredients. Mix gently until just combined to form a soft dough. Do not overmix.

  • 6

    Turn the dough onto a lightly floured surface and pat it into a ½-inch thick round. Cut the dough into biscuit shapes (about one biscuit per serving).

  • 7

    Place the biscuit on a small, greased baking tray and bake in the oven (if there is space, alongside the chicken) for about 12-15 minutes, or until lightly golden on top.

  • 8

    Once both the chicken and biscuits are done, plate them together and serve warm.

Crispy Herb-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 Herb-Baked Chicken with Fluffy Whole Wheat Biscuits

YOUR SOLIN GENERATED RECIPE

Crispy Herb-Baked Chicken with Fluffy Whole Wheat Biscuits

Savor a comforting plate of herb-infused, crispy baked chicken paired with a light, fluffy whole wheat biscuit. The chicken is marinated with a touch of olive oil and a blend of rosemary and thyme before being baked to tender perfection, while the biscuit is crafted from whole wheat flour, skim milk, and a hint of egg white for added lift. This dish balances hearty protein with wholesome carbohydrates, making it a satisfying meal at any time of the day.

NUTRITION

396kcal
Protein
43.5g
Fat
9.2g
Carbs
35.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 tsp Olive Oil (for chicken)

1 tsp Mixed Dried Herbs (rosemary, thyme)

Salt & Pepper to taste

0.33 cup Whole Wheat Flour (approx. 40g)

0.33 cup Skim Milk (approx. 80ml)

1 Egg White

0.5 tsp Olive Oil (for biscuit)

1 tsp Baking Powder

Pinch of Salt (for biscuit)

PREPARATION

  • 1

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

  • 2

    Place the chicken breast on the baking sheet. Drizzle 1 teaspoon of olive oil over the chicken and season evenly with mixed dried herbs, salt, and pepper.

  • 3

    Bake the chicken in the preheated oven for 20-25 minutes or until the internal temperature reaches 165°F (74°C) and the edges turn slightly crispy.

  • 4

    While the chicken bakes, prepare the biscuit dough. In a mixing bowl, combine the whole wheat flour, baking powder, and a pinch of salt.

  • 5

    Add the skim milk, egg white, and 0.5 teaspoon of olive oil into the dry ingredients. Mix gently until just combined to form a soft dough. Do not overmix.

  • 6

    Turn the dough onto a lightly floured surface and pat it into a ½-inch thick round. Cut the dough into biscuit shapes (about one biscuit per serving).

  • 7

    Place the biscuit on a small, greased baking tray and bake in the oven (if there is space, alongside the chicken) for about 12-15 minutes, or until lightly golden on top.

  • 8

    Once both the chicken and biscuits are done, plate them together and serve warm.