Crispy Buttermilk Baked Chicken

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Buttermilk Baked Chicken

YOUR SOLIN GENERATED RECIPE

Crispy Buttermilk Baked Chicken

Savor the crunch of this crispy buttermilk baked chicken that offers a perfect blend of tender, juicy chicken with a light, nutty almond flour coating accented by a subtle mix of spices. Ideal for a nutritious dinner, this dish promises both flavor and balanced macros.

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NUTRITION

363kcal
Protein
34.3g
Fat
21.1g
Carbs
12.2g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/4 cup Lowfat Buttermilk

1/4 cup Almond Flour

1/2 tsp Garlic Powder

1/2 tsp Smoked Paprika

1 tsp Olive Oil

Salt & Pepper to taste

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PREPARATION

  • 1

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

  • 2

    In a shallow bowl, pour the buttermilk and add a pinch of salt and pepper. Add the chicken breast, ensuring it is well-coated. Marinate for at least 30 minutes in the refrigerator.

  • 3

    In another bowl, combine the almond flour, garlic powder, and smoked paprika. Adjust the seasoning with salt and pepper as desired.

  • 4

    Remove the chicken from the buttermilk, allowing any excess to drip off, then dredge it in the almond flour mixture until fully coated.

  • 5

    Place the coated chicken on the prepared baking sheet. Lightly spray or drizzle the olive oil over the top to help with crisping.

  • 6

    Bake in the preheated oven for 20-25 minutes, or until the chicken is thoroughly cooked and the coating is crispy. Turn the chicken halfway through baking for even crispiness.

  • 7

    Allow the chicken to rest for a few minutes before serving to lock in juices and enjoy your tasty, protein-packed meal.

Crispy Buttermilk Baked Chicken

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Buttermilk Baked Chicken

YOUR SOLIN GENERATED RECIPE

Crispy Buttermilk Baked Chicken

Savor the crunch of this crispy buttermilk baked chicken that offers a perfect blend of tender, juicy chicken with a light, nutty almond flour coating accented by a subtle mix of spices. Ideal for a nutritious dinner, this dish promises both flavor and balanced macros.

NUTRITION

363kcal
Protein
34.3g
Fat
21.1g
Carbs
12.2g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/4 cup Lowfat Buttermilk

1/4 cup Almond Flour

1/2 tsp Garlic Powder

1/2 tsp Smoked Paprika

1 tsp Olive Oil

Salt & Pepper to taste

PREPARATION

  • 1

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

  • 2

    In a shallow bowl, pour the buttermilk and add a pinch of salt and pepper. Add the chicken breast, ensuring it is well-coated. Marinate for at least 30 minutes in the refrigerator.

  • 3

    In another bowl, combine the almond flour, garlic powder, and smoked paprika. Adjust the seasoning with salt and pepper as desired.

  • 4

    Remove the chicken from the buttermilk, allowing any excess to drip off, then dredge it in the almond flour mixture until fully coated.

  • 5

    Place the coated chicken on the prepared baking sheet. Lightly spray or drizzle the olive oil over the top to help with crisping.

  • 6

    Bake in the preheated oven for 20-25 minutes, or until the chicken is thoroughly cooked and the coating is crispy. Turn the chicken halfway through baking for even crispiness.

  • 7

    Allow the chicken to rest for a few minutes before serving to lock in juices and enjoy your tasty, protein-packed meal.