YOUR SOLIN GENERATED RECIPE
Crispy Oven-Baked Chicken with Fluffy Whole Wheat Biscuits
Enjoy a satisfying meal of oven-baked crispy chicken paired with light, whole wheat biscuits. The chicken is coated in a crunchy whole wheat breadcrumb mixture and baked to perfection, while the biscuits are soft and fluffy with a hint of egg and milk for extra lift. This dish offers a balanced mix of protein and wholesome carbohydrates, making it a perfect fit for clean eating at breakfast, lunch, or dinner.
INGREDIENTS
5 oz Chicken Breast
1/4 cup Whole Wheat Breadcrumbs
Olive Oil Spray
1/3 cup Whole Wheat Flour (approx.)
1/4 cup Nonfat Milk
1 Egg White
1 tsp Baking Powder
Pinch of Salt
Pinch of Black Pepper
PREPARATION
Preheat your oven to 425°F and line a baking sheet with parchment paper.
Pat the chicken breast dry with a paper towel. Season lightly with salt and black pepper.
Place the whole wheat breadcrumbs on a small plate. Lightly spray the chicken with olive oil spray on both sides, then press into the breadcrumbs until evenly coated.
Place the breaded chicken breast on the prepared baking sheet.
In a small bowl, combine whole wheat flour, baking powder, a pinch of salt, and a pinch of black pepper. In another bowl, whisk together the nonfat milk and egg white until smooth.
Add the milk and egg white mixture to the dry ingredients, stirring until just combined to form a soft dough.
Drop the biscuit dough onto a separate greased baking pan in 4 equal mounds, gently flattening them into biscuit shapes.
Place both the chicken and biscuits in the oven. Bake the chicken for about 20-25 minutes, or until the internal temperature reaches 165°F. Bake the biscuits for 12-15 minutes, until they are puffed and lightly golden.
Allow both dishes to cool slightly before serving to enjoy a balanced, protein-packed meal.