Crispy Buttermilk Ranch Chicken with Roasted Root Vegetables

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

Crispy Buttermilk Ranch Chicken with Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Buttermilk Ranch Chicken with Roasted Root Vegetables

Savor a brilliantly balanced dish featuring tender, marinated chicken with a crunchy, lightly seasoned almond flour crust. Paired with a vibrant medley of roasted carrots, parsnips, and red onions drizzled in olive oil, every bite is a celebration of cozy, rustic flavors that fit perfectly into a healthy lifestyle.

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NUTRITION

446kcal
Protein
46.3g
Fat
14.2g
Carbs
29.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/4 cup Buttermilk

2 tbsp Almond Flour

1 medium Carrot

1 small Parsnip

1/4 cup Red Onion

1 tsp Olive Oil

1 tsp Dried Ranch Seasoning Blend

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PREPARATION

  • 1

    Place the chicken breast in a shallow dish and pour the buttermilk over it. Sprinkle half of the dried ranch seasoning blend over the chicken. Let marinate for at least 30 minutes in the refrigerator.

  • 2

    Preheat your oven to 425°F.

  • 3

    In a small bowl, mix the almond flour with the remaining ranch seasoning.

  • 4

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

  • 5

    Arrange the seasoned chicken on a baking sheet lined with parchment paper.

  • 6

    Chop the carrot, parsnip, and red onion into bite-sized pieces and place them in a mixing bowl. Drizzle with olive oil and toss to coat.

  • 7

    Spread the vegetables around the chicken on the baking sheet.

  • 8

    Bake for 20-25 minutes until the chicken is cooked through (internal temperature of 165°F) and the vegetables are tender and lightly caramelized.

  • 9

    Serve immediately and enjoy your balanced, crispy, and flavorful meal.

Crispy Buttermilk Ranch Chicken with Roasted Root Vegetables

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

Crispy Buttermilk Ranch Chicken with Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Buttermilk Ranch Chicken with Roasted Root Vegetables

Savor a brilliantly balanced dish featuring tender, marinated chicken with a crunchy, lightly seasoned almond flour crust. Paired with a vibrant medley of roasted carrots, parsnips, and red onions drizzled in olive oil, every bite is a celebration of cozy, rustic flavors that fit perfectly into a healthy lifestyle.

NUTRITION

446kcal
Protein
46.3g
Fat
14.2g
Carbs
29.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/4 cup Buttermilk

2 tbsp Almond Flour

1 medium Carrot

1 small Parsnip

1/4 cup Red Onion

1 tsp Olive Oil

1 tsp Dried Ranch Seasoning Blend

PREPARATION

  • 1

    Place the chicken breast in a shallow dish and pour the buttermilk over it. Sprinkle half of the dried ranch seasoning blend over the chicken. Let marinate for at least 30 minutes in the refrigerator.

  • 2

    Preheat your oven to 425°F.

  • 3

    In a small bowl, mix the almond flour with the remaining ranch seasoning.

  • 4

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

  • 5

    Arrange the seasoned chicken on a baking sheet lined with parchment paper.

  • 6

    Chop the carrot, parsnip, and red onion into bite-sized pieces and place them in a mixing bowl. Drizzle with olive oil and toss to coat.

  • 7

    Spread the vegetables around the chicken on the baking sheet.

  • 8

    Bake for 20-25 minutes until the chicken is cooked through (internal temperature of 165°F) and the vegetables are tender and lightly caramelized.

  • 9

    Serve immediately and enjoy your balanced, crispy, and flavorful meal.