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

Savor the satisfying crunch of tender, marinated chicken paired with a colorful medley of roasted vegetables. This dish features a light buttermilk marinade that crisps up in the oven, while vibrant bell peppers, zucchini, and red onions add a refreshing burst of flavor and texture.

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NUTRITION

323kcal
Protein
40.9g
Fat
11.1g
Carbs
15.1g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast

1/4 cup Buttermilk

1/2 cup Red Bell Pepper, chopped

1/2 cup Zucchini, sliced

1/4 cup Red Onion, sliced

1 teaspoon Olive Oil

1 teaspoon Mixed Dried Herbs

Salt and Pepper to taste

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PREPARATION

  • 1

    In a shallow dish, combine the buttermilk, mixed dried herbs, salt, and pepper. Add the chicken breast and let it marinate for at least 30 minutes in the refrigerator.

  • 2

    Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.

  • 3

    Place the marinated chicken on one side of the baking sheet.

  • 4

    In a bowl, toss the red bell pepper, zucchini, and red onion with olive oil, salt, and pepper. Spread the vegetables on the baking sheet, ensuring they are in a single layer.

  • 5

    Bake for 20-25 minutes or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly charred.

  • 6

    If a crispier texture is desired for the chicken, switch to broil for the last 2-3 minutes, keeping a close eye to avoid burning.

  • 7

    Remove from the oven, let it rest for a few minutes, then serve the crispy buttermilk baked chicken 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

Savor the satisfying crunch of tender, marinated chicken paired with a colorful medley of roasted vegetables. This dish features a light buttermilk marinade that crisps up in the oven, while vibrant bell peppers, zucchini, and red onions add a refreshing burst of flavor and texture.

NUTRITION

323kcal
Protein
40.9g
Fat
11.1g
Carbs
15.1g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast

1/4 cup Buttermilk

1/2 cup Red Bell Pepper, chopped

1/2 cup Zucchini, sliced

1/4 cup Red Onion, sliced

1 teaspoon Olive Oil

1 teaspoon Mixed Dried Herbs

Salt and Pepper to taste

PREPARATION

  • 1

    In a shallow dish, combine the buttermilk, mixed dried herbs, salt, and pepper. Add the chicken breast and let it marinate for at least 30 minutes in the refrigerator.

  • 2

    Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.

  • 3

    Place the marinated chicken on one side of the baking sheet.

  • 4

    In a bowl, toss the red bell pepper, zucchini, and red onion with olive oil, salt, and pepper. Spread the vegetables on the baking sheet, ensuring they are in a single layer.

  • 5

    Bake for 20-25 minutes or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly charred.

  • 6

    If a crispier texture is desired for the chicken, switch to broil for the last 2-3 minutes, keeping a close eye to avoid burning.

  • 7

    Remove from the oven, let it rest for a few minutes, then serve the crispy buttermilk baked chicken alongside the roasted vegetables.