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

Savor a delicious twist on a classic favorite with tender, buttermilk-marinated chicken breast, lightly coated in whole wheat flour, baked to crispy perfection and served alongside a vibrant medley of roasted vegetables. This meal offers a satisfying crunch and a burst of flavor in every bite, perfect for a nourishing dinner that doesn’t compromise on taste.

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NUTRITION

387kcal
Protein
40.5g
Fat
10g
Carbs
36g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/4 cup Buttermilk

1/4 cup Whole Wheat Flour

1 cup Mixed Vegetables (broccoli, carrots, red bell peppers)

1 tsp Olive Oil

Salt & Pepper to taste

1/2 tsp Paprika

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    In a shallow bowl, combine the buttermilk with a pinch of salt, pepper, and paprika. Add the chicken breast and let it marinate for at least 30 minutes in the refrigerator.

  • 3

    On a plate, spread out the whole wheat flour, seasoned lightly with salt and additional paprika if desired.

  • 4

    Remove the chicken from the buttermilk marinade, allowing excess to drip off, and dredge in the flour until evenly coated.

  • 5

    Place the coated chicken breast on a baking sheet lined with parchment paper.

  • 6

    In a separate bowl, toss the mixed vegetables with olive oil, salt, and pepper. Spread the vegetables around the chicken on the baking sheet.

  • 7

    Bake in the preheated oven for 20-25 minutes or until the chicken is cooked through and the coating is crispy, turning the vegetables halfway for even roasting.

  • 8

    Let the chicken rest for a few minutes before serving alongside the roasted vegetables.

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

Savor a delicious twist on a classic favorite with tender, buttermilk-marinated chicken breast, lightly coated in whole wheat flour, baked to crispy perfection and served alongside a vibrant medley of roasted vegetables. This meal offers a satisfying crunch and a burst of flavor in every bite, perfect for a nourishing dinner that doesn’t compromise on taste.

NUTRITION

387kcal
Protein
40.5g
Fat
10g
Carbs
36g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/4 cup Buttermilk

1/4 cup Whole Wheat Flour

1 cup Mixed Vegetables (broccoli, carrots, red bell peppers)

1 tsp Olive Oil

Salt & Pepper to taste

1/2 tsp Paprika

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    In a shallow bowl, combine the buttermilk with a pinch of salt, pepper, and paprika. Add the chicken breast and let it marinate for at least 30 minutes in the refrigerator.

  • 3

    On a plate, spread out the whole wheat flour, seasoned lightly with salt and additional paprika if desired.

  • 4

    Remove the chicken from the buttermilk marinade, allowing excess to drip off, and dredge in the flour until evenly coated.

  • 5

    Place the coated chicken breast on a baking sheet lined with parchment paper.

  • 6

    In a separate bowl, toss the mixed vegetables with olive oil, salt, and pepper. Spread the vegetables around the chicken on the baking sheet.

  • 7

    Bake in the preheated oven for 20-25 minutes or until the chicken is cooked through and the coating is crispy, turning the vegetables halfway for even roasting.

  • 8

    Let the chicken rest for a few minutes before serving alongside the roasted vegetables.