YOUR SOLIN GENERATED RECIPE
Buttermilk-Marinated Crispy Baked Chicken with Roasted Green Beans
Savor a perfectly balanced meal featuring juicy buttermilk-marinated chicken breast that’s lightly coated in whole wheat breadcrumbs and baked to a crispy finish, paired with tender roasted green beans seasoned with olive oil and spices. This dish brings a delightful crunch and vibrant flavors to your plate.
INGREDIENTS
6 oz Chicken Breast
1/4 cup Low-Fat Buttermilk
1/4 cup Whole Wheat Breadcrumbs
1 cup Fresh Green Beans
1 tsp Olive Oil
1 tsp Garlic Powder
1 tsp Paprika
Salt & Black Pepper to taste
PREPARATION
In a bowl, combine the low-fat buttermilk with garlic powder, paprika, salt, and pepper to create the marinade.
Add the chicken breast to the marinade, ensuring it is fully immersed, and let it marinate for at least 30 minutes (or up to 2 hours in the refrigerator).
Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
Remove the chicken from the marinade, allow excess to drip off, and dredge in whole wheat breadcrumbs until evenly coated.
Place the breaded chicken on the baking sheet and bake in the preheated oven for 20-25 minutes or until the internal temperature reaches 165°F (74°C) and the coating is crispy.
Meanwhile, toss the fresh green beans with olive oil, salt, and pepper, and spread them on a separate baking sheet.
Roast the green beans in the oven for 15-18 minutes until tender and slightly charred, stirring halfway through for even cooking.
Plate the crispy baked chicken alongside the roasted green beans and enjoy your balanced meal.