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 perfectly balanced meal featuring tender chicken breast marinated in tangy buttermilk and lightly crusted with whole wheat breadcrumbs, baked until crispy. Paired with a medley of colorful roasted vegetables drizzled with olive oil and seasoned to perfection, this dish delivers robust flavor and satisfying texture.

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NUTRITION

375kcal
Protein
41.5g
Fat
10g
Carbs
33g

SERVINGS

1 serving

INGREDIENTS

5 oz Boneless Skinless Chicken Breast

1/4 cup Low-Fat Buttermilk

2 tbsp Whole Wheat Breadcrumbs

1.5 cups Mixed Vegetables (Broccoli, Carrot, Red Bell Pepper)

1 tsp Extra Virgin Olive Oil

Salt, Pepper, Garlic Powder to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    In a shallow bowl, combine the low-fat buttermilk with salt, pepper, and garlic powder. Submerge the chicken breast in the marinade and let it sit for at least 30 minutes.

  • 3

    After marinating, remove the chicken and lightly coat it with whole wheat breadcrumbs. Place the chicken on a baking sheet lined with parchment paper.

  • 4

    Prepare the mixed vegetables by cutting them into bite-sized pieces. Toss them in a bowl with extra virgin olive oil, salt, pepper, and a pinch of garlic powder.

  • 5

    Spread the vegetables on another baking sheet in a single layer.

  • 6

    Place both baking sheets in the oven. Bake the chicken for approximately 20-25 minutes, or until the internal temperature reaches 165°F, and roast the vegetables for about 20 minutes until they are tender and slightly caramelized.

  • 7

    Once cooked, remove from the oven and allow the chicken to rest for a few minutes before serving alongside the roasted vegetables.

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 perfectly balanced meal featuring tender chicken breast marinated in tangy buttermilk and lightly crusted with whole wheat breadcrumbs, baked until crispy. Paired with a medley of colorful roasted vegetables drizzled with olive oil and seasoned to perfection, this dish delivers robust flavor and satisfying texture.

NUTRITION

375kcal
Protein
41.5g
Fat
10g
Carbs
33g

SERVINGS

1 serving

INGREDIENTS

5 oz Boneless Skinless Chicken Breast

1/4 cup Low-Fat Buttermilk

2 tbsp Whole Wheat Breadcrumbs

1.5 cups Mixed Vegetables (Broccoli, Carrot, Red Bell Pepper)

1 tsp Extra Virgin Olive Oil

Salt, Pepper, Garlic Powder to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    In a shallow bowl, combine the low-fat buttermilk with salt, pepper, and garlic powder. Submerge the chicken breast in the marinade and let it sit for at least 30 minutes.

  • 3

    After marinating, remove the chicken and lightly coat it with whole wheat breadcrumbs. Place the chicken on a baking sheet lined with parchment paper.

  • 4

    Prepare the mixed vegetables by cutting them into bite-sized pieces. Toss them in a bowl with extra virgin olive oil, salt, pepper, and a pinch of garlic powder.

  • 5

    Spread the vegetables on another baking sheet in a single layer.

  • 6

    Place both baking sheets in the oven. Bake the chicken for approximately 20-25 minutes, or until the internal temperature reaches 165°F, and roast the vegetables for about 20 minutes until they are tender and slightly caramelized.

  • 7

    Once cooked, remove from the oven and allow the chicken to rest for a few minutes before serving alongside the roasted vegetables.