YOUR SOLIN GENERATED RECIPE
Crispy Buttermilk Baked Chicken with Roasted Green Beans
Enjoy a delightful twist on classic fried chicken with this lighter baked version. Tender chicken breasts are marinated in tangy buttermilk, lightly coated in crunchy panko breadcrumbs, and baked until perfectly crispy. Paired with roasted green beans drizzled with olive oil and a hint of garlic, this dish offers a satisfying balance of protein and fresh flavors ideal for a wholesome dinner.
INGREDIENTS
6 oz Chicken Breast (170g)
1/4 cup Buttermilk (60g)
1 Large Egg (50g)
1/3 cup Panko Breadcrumbs (30g)
1 cup Green Beans (125g)
1 tsp Olive Oil (5g)
Spices: Salt, Pepper, Garlic Powder, Paprika
PREPARATION
Preheat the oven to 425°F and line a baking sheet with parchment paper.
In a shallow bowl, combine the buttermilk with a pinch of salt, pepper, garlic powder, and paprika. Submerge the chicken breasts in the buttermilk mixture and let them marinate for at least 30 minutes.
In a separate bowl, lightly beat the egg. In another shallow dish, place the panko breadcrumbs seasoned with a little additional salt, pepper, and paprika.
Remove the chicken from the buttermilk, allowing any excess to drip off. Dip each piece into the beaten egg, then press into the seasoned panko breadcrumbs to evenly coat.
Place the coated chicken breasts on one side of the baking sheet.
Toss the green beans with olive oil, a pinch of salt, and garlic powder, then spread them on the other side of the baking sheet.
Bake for 20-25 minutes, flipping the chicken halfway through, until the chicken is cooked through (internal temperature of 165°F) and the coating is crispy, and the green beans are tender and slightly charred.
Serve warm and enjoy your protein-packed, crispy chicken dinner with fresh roasted green beans.