YOUR SOLIN GENERATED RECIPE
Crispy Baked Chicken with Savory Whole Wheat Biscuits
Savor the delightful crunch of tender baked chicken paired with warm, flavorful whole wheat biscuits. This balanced dish brings together a crispy, herb-seasoned chicken breast with a light, airy biscuit crafted with whole wheat flour and buttermilk. Perfectly designed for a wholesome meal that fits your protein and calorie goals.
INGREDIENTS
4 oz Chicken Breast
1 tsp Olive Oil
1/2 cup Whole Wheat Flour
1/2 tsp Baking Powder
1/3 cup Low-Fat Buttermilk
1 Egg White
Salt & Pepper to taste
1 tsp Smoked Paprika
PREPARATION
Preheat the oven to 400°F. Line a baking sheet with parchment paper.
Pat the chicken breast dry with paper towels. Rub with olive oil, then season both sides generously with salt, pepper, and smoked paprika.
Place the seasoned chicken on the prepared baking sheet and bake for 18-20 minutes or until the internal temperature reaches 165°F.
Meanwhile, preheat a second oven or adjust the oven temperature to 425°F for the biscuits.
In a mixing bowl, combine the whole wheat flour and baking powder. In another small bowl, whisk together the low-fat buttermilk and egg white until smooth.
Pour the wet ingredients into the dry ingredients and stir until just combined. Avoid overmixing to keep the biscuits light.
Scoop the dough onto a lightly floured surface and pat into a round about 1/2 inch thick. Cut into biscuit rounds or simply bake the whole round and slice after baking.
Place the biscuit dough on a baking sheet lined with parchment paper and bake for 12-15 minutes, or until the biscuits are golden around the edges.
Once both chicken and biscuits are done, serve the crispy baked chicken alongside a warm whole wheat biscuit for a balanced, savory meal.