Crispy Baked Buttermilk Chicken with Roasted Vegetables

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

Crispy Baked Buttermilk Chicken with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Baked Buttermilk Chicken with Roasted Vegetables

Enjoy a satisfying and wholesome meal featuring tender chicken marinated in low-fat buttermilk, coated in whole wheat breadcrumbs for a crispy finish, and perfectly paired with a medley of roasted bell peppers and zucchini. This dish offers a delightful contrast of textures and flavors with a light, yet savory taste.

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NUTRITION

339kcal
Protein
34.2g
Fat
9.2g
Carbs
30g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1/4 cup low-fat Buttermilk

1/4 cup Whole Wheat Breadcrumbs

1/2 cup diced Bell Pepper

1/2 cup sliced Zucchini

1 teaspoon Olive Oil

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    In a shallow dish, pour the low-fat buttermilk over the chicken breast, ensuring it is well coated. Let it marinate for at least 20 minutes.

  • 3

    Place whole wheat breadcrumbs in a separate shallow dish.

  • 4

    Remove the chicken from the buttermilk, allow any excess to drip off, and dredge the chicken in the breadcrumbs until evenly coated.

  • 5

    Arrange the breaded chicken on a lightly greased baking sheet.

  • 6

    In a mixing bowl, toss the diced bell pepper and sliced zucchini with olive oil, salt, and pepper.

  • 7

    Spread the vegetables around the chicken on the baking sheet.

  • 8

    Bake in the preheated oven for 20-25 minutes or until the chicken is cooked through and the coating is crispy, stirring the vegetables halfway through for even roasting.

  • 9

    Remove from the oven and allow to cool for a couple of minutes before serving.

Crispy Baked Buttermilk Chicken with Roasted Vegetables

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

Crispy Baked Buttermilk Chicken with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Baked Buttermilk Chicken with Roasted Vegetables

Enjoy a satisfying and wholesome meal featuring tender chicken marinated in low-fat buttermilk, coated in whole wheat breadcrumbs for a crispy finish, and perfectly paired with a medley of roasted bell peppers and zucchini. This dish offers a delightful contrast of textures and flavors with a light, yet savory taste.

NUTRITION

339kcal
Protein
34.2g
Fat
9.2g
Carbs
30g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1/4 cup low-fat Buttermilk

1/4 cup Whole Wheat Breadcrumbs

1/2 cup diced Bell Pepper

1/2 cup sliced Zucchini

1 teaspoon Olive Oil

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    In a shallow dish, pour the low-fat buttermilk over the chicken breast, ensuring it is well coated. Let it marinate for at least 20 minutes.

  • 3

    Place whole wheat breadcrumbs in a separate shallow dish.

  • 4

    Remove the chicken from the buttermilk, allow any excess to drip off, and dredge the chicken in the breadcrumbs until evenly coated.

  • 5

    Arrange the breaded chicken on a lightly greased baking sheet.

  • 6

    In a mixing bowl, toss the diced bell pepper and sliced zucchini with olive oil, salt, and pepper.

  • 7

    Spread the vegetables around the chicken on the baking sheet.

  • 8

    Bake in the preheated oven for 20-25 minutes or until the chicken is cooked through and the coating is crispy, stirring the vegetables halfway through for even roasting.

  • 9

    Remove from the oven and allow to cool for a couple of minutes before serving.