Buttermilk Crispy Chicken with Roasted Vegetables

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

Buttermilk Crispy Chicken with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Buttermilk Crispy Chicken with Roasted Vegetables

Enjoy a satisfying twist on a classic with succulent crispy chicken coated in a tangy buttermilk-flour blend, paired with a medley of perfectly roasted seasonal vegetables. This dish delivers a delightful crunch with every bite, while keeping the macros balanced for a nourishing meal.

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NUTRITION

405kcal
Protein
40.4g
Fat
10.1g
Carbs
39g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/4 cup Buttermilk

1/4 cup Whole Wheat Flour

1 cup Assorted Roasting Vegetables

2/3 tbsp Olive Oil

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F. Lightly oil a baking sheet.

  • 2

    In a shallow bowl, combine the buttermilk with a pinch of salt and pepper. Add the chicken breast, ensuring it is fully coated, and let marinate for at least 20 minutes.

  • 3

    Place the whole wheat flour in a separate shallow dish. Remove the chicken from the buttermilk and dredge in the flour until evenly coated.

  • 4

    On the prepared baking sheet, arrange the coated chicken breast along with the assorted vegetables. Drizzle the vegetables with olive oil and season with salt and pepper.

  • 5

    Roast in the oven for 20-25 minutes, turning the chicken and vegetables halfway through until the chicken is cooked through (internal temperature 165°F) and the vegetables are tender.

  • 6

    Remove from the oven, let the chicken rest for a few minutes, and serve hot.

Buttermilk Crispy Chicken with Roasted Vegetables

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

Buttermilk Crispy Chicken with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Buttermilk Crispy Chicken with Roasted Vegetables

Enjoy a satisfying twist on a classic with succulent crispy chicken coated in a tangy buttermilk-flour blend, paired with a medley of perfectly roasted seasonal vegetables. This dish delivers a delightful crunch with every bite, while keeping the macros balanced for a nourishing meal.

NUTRITION

405kcal
Protein
40.4g
Fat
10.1g
Carbs
39g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/4 cup Buttermilk

1/4 cup Whole Wheat Flour

1 cup Assorted Roasting Vegetables

2/3 tbsp Olive Oil

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F. Lightly oil a baking sheet.

  • 2

    In a shallow bowl, combine the buttermilk with a pinch of salt and pepper. Add the chicken breast, ensuring it is fully coated, and let marinate for at least 20 minutes.

  • 3

    Place the whole wheat flour in a separate shallow dish. Remove the chicken from the buttermilk and dredge in the flour until evenly coated.

  • 4

    On the prepared baking sheet, arrange the coated chicken breast along with the assorted vegetables. Drizzle the vegetables with olive oil and season with salt and pepper.

  • 5

    Roast in the oven for 20-25 minutes, turning the chicken and vegetables halfway through until the chicken is cooked through (internal temperature 165°F) and the vegetables are tender.

  • 6

    Remove from the oven, let the chicken rest for a few minutes, and serve hot.