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 deliciously crispy yet wholesome meal featuring tender chicken marinated in buttermilk and baked to perfection, paired with vibrant, oven-roasted vegetables lightly tossed in olive oil and spices. This dish balances savory flavors and a satisfying crunch with a medley of colorful vegetables.

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NUTRITION

343kcal
Protein
41g
Fat
10.2g
Carbs
21.7g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/3 cup Buttermilk

1/2 cup Zucchini

1/2 cup Red Bell Pepper

1/4 cup Red Onion

1/2 cup Baby Carrots

1 tsp Olive Oil

Spices (Paprika, Garlic Powder, Salt, Pepper) to taste

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PREPARATION

  • 1

    Preheat the oven to 400°F (200°C).

  • 2

    In a bowl, combine the buttermilk with paprika, garlic powder, salt, and pepper. Add the chicken breast and ensure it is well-coated. Let it marinate for at least 30 minutes in the refrigerator.

  • 3

    While the chicken is marinating, chop the zucchini, red bell pepper, red onion, and baby carrots into bite-sized pieces.

  • 4

    Place the chopped vegetables on a baking tray and drizzle with olive oil. Season lightly with salt and pepper, then toss to coat evenly.

  • 5

    Remove the chicken from the marinade and place it on a separate, lightly greased baking tray. For extra crispiness, you can lightly season the chicken with additional spices.

  • 6

    Bake the chicken and vegetables in the preheated oven. Roast the vegetables for about 20-25 minutes until tender and slightly caramelized, and bake the chicken for 25-30 minutes until fully cooked and the exterior is crispy.

  • 7

    Optionally, switch the oven rack position halfway to ensure even cooking. Serve the crispy chicken 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

Enjoy a deliciously crispy yet wholesome meal featuring tender chicken marinated in buttermilk and baked to perfection, paired with vibrant, oven-roasted vegetables lightly tossed in olive oil and spices. This dish balances savory flavors and a satisfying crunch with a medley of colorful vegetables.

NUTRITION

343kcal
Protein
41g
Fat
10.2g
Carbs
21.7g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/3 cup Buttermilk

1/2 cup Zucchini

1/2 cup Red Bell Pepper

1/4 cup Red Onion

1/2 cup Baby Carrots

1 tsp Olive Oil

Spices (Paprika, Garlic Powder, Salt, Pepper) to taste

PREPARATION

  • 1

    Preheat the oven to 400°F (200°C).

  • 2

    In a bowl, combine the buttermilk with paprika, garlic powder, salt, and pepper. Add the chicken breast and ensure it is well-coated. Let it marinate for at least 30 minutes in the refrigerator.

  • 3

    While the chicken is marinating, chop the zucchini, red bell pepper, red onion, and baby carrots into bite-sized pieces.

  • 4

    Place the chopped vegetables on a baking tray and drizzle with olive oil. Season lightly with salt and pepper, then toss to coat evenly.

  • 5

    Remove the chicken from the marinade and place it on a separate, lightly greased baking tray. For extra crispiness, you can lightly season the chicken with additional spices.

  • 6

    Bake the chicken and vegetables in the preheated oven. Roast the vegetables for about 20-25 minutes until tender and slightly caramelized, and bake the chicken for 25-30 minutes until fully cooked and the exterior is crispy.

  • 7

    Optionally, switch the oven rack position halfway to ensure even cooking. Serve the crispy chicken alongside the roasted vegetables.