Crispy Buttermilk Baked Chicken with Roasted Vegetables

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

Crispy Buttermilk Baked Chicken with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Buttermilk Baked Chicken with Roasted Vegetables

Enjoy a satisfying plate of tender, buttermilk-marinated chicken coated in a light almond flour crust, baked to crispy perfection and paired with a vibrant medley of roasted vegetables. This dish delivers both hearty flavor and balanced nutrition, perfect for a wholesome dinner.

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NUTRITION

397kcal
Protein
39.7g
Fat
16.8g
Carbs
20.2g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/4 cup Low-Fat Buttermilk

2 tbsp Almond Flour

1/2 cup chopped Broccoli

1/2 cup sliced Red Bell Pepper

1 medium Carrot

1 tsp Olive Oil

1 tsp Paprika

Salt and 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 dish, combine the low-fat buttermilk with a pinch of salt, pepper, and paprika. Add the chicken breast and let it marinate for at least 30 minutes.

  • 3

    In another shallow bowl, spread the almond flour. Once the chicken has marinated, dredge it in the almond flour until evenly coated.

  • 4

    Place the coated chicken breast on the baking sheet.

  • 5

    In a mixing bowl, toss the chopped broccoli, sliced red bell pepper, and carrot with olive oil, a pinch of salt, and additional paprika if desired.

  • 6

    Spread the vegetables around the chicken on the baking sheet.

  • 7

    Bake in the preheated oven for about 25-30 minutes, or until the chicken is cooked through and the vegetables are tender and slightly caramelized.

  • 8

    Remove from the oven and let rest for a few minutes before serving.

Crispy Buttermilk Baked Chicken with Roasted Vegetables

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

Crispy Buttermilk Baked Chicken with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Buttermilk Baked Chicken with Roasted Vegetables

Enjoy a satisfying plate of tender, buttermilk-marinated chicken coated in a light almond flour crust, baked to crispy perfection and paired with a vibrant medley of roasted vegetables. This dish delivers both hearty flavor and balanced nutrition, perfect for a wholesome dinner.

NUTRITION

397kcal
Protein
39.7g
Fat
16.8g
Carbs
20.2g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/4 cup Low-Fat Buttermilk

2 tbsp Almond Flour

1/2 cup chopped Broccoli

1/2 cup sliced Red Bell Pepper

1 medium Carrot

1 tsp Olive Oil

1 tsp Paprika

Salt and 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 dish, combine the low-fat buttermilk with a pinch of salt, pepper, and paprika. Add the chicken breast and let it marinate for at least 30 minutes.

  • 3

    In another shallow bowl, spread the almond flour. Once the chicken has marinated, dredge it in the almond flour until evenly coated.

  • 4

    Place the coated chicken breast on the baking sheet.

  • 5

    In a mixing bowl, toss the chopped broccoli, sliced red bell pepper, and carrot with olive oil, a pinch of salt, and additional paprika if desired.

  • 6

    Spread the vegetables around the chicken on the baking sheet.

  • 7

    Bake in the preheated oven for about 25-30 minutes, or until the chicken is cooked through and the vegetables are tender and slightly caramelized.

  • 8

    Remove from the oven and let rest for a few minutes before serving.