Crispy Baked Buttermilk Chicken with Roasted Root 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 Root Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Baked Buttermilk Chicken with Roasted Root Vegetables

Savor tender chicken breast marinated in tangy buttermilk, lightly coated in crunchy panko breadcrumbs, and baked to a golden crisp. Paired with a medley of roasted carrots and parsnips caramelized with a hint of olive oil, this dish delivers satisfying textures and flavors that hit the spot for a wholesome meal.

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NUTRITION

435kcal
Protein
39g
Fat
11.1g
Carbs
49g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1/4 cup Buttermilk

1/3 cup Panko Breadcrumbs

1 cup Carrots, diced

1/2 cup Parsnips, diced

1 teaspoon Olive Oil

Salt and Pepper to taste

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PREPARATION

  • 1

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

  • 2

    In a shallow dish, combine buttermilk with a pinch of salt and pepper. Place the chicken breast in the dish, ensuring it is well-coated. Let it marinate in the refrigerator for at least 30 minutes.

  • 3

    In another dish, add the panko breadcrumbs. Once the chicken has marinated, dredge each piece in the breadcrumbs, pressing slightly so they adhere well.

  • 4

    Arrange the breaded chicken on a baking sheet lined with parchment paper.

  • 5

    In a mixing bowl, toss the diced carrots and parsnips with olive oil, salt, and pepper until evenly coated.

  • 6

    Spread the vegetables around the chicken on the baking sheet.

  • 7

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

  • 8

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

Crispy Baked Buttermilk Chicken with Roasted Root 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 Root Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Baked Buttermilk Chicken with Roasted Root Vegetables

Savor tender chicken breast marinated in tangy buttermilk, lightly coated in crunchy panko breadcrumbs, and baked to a golden crisp. Paired with a medley of roasted carrots and parsnips caramelized with a hint of olive oil, this dish delivers satisfying textures and flavors that hit the spot for a wholesome meal.

NUTRITION

435kcal
Protein
39g
Fat
11.1g
Carbs
49g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1/4 cup Buttermilk

1/3 cup Panko Breadcrumbs

1 cup Carrots, diced

1/2 cup Parsnips, diced

1 teaspoon Olive Oil

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    In a shallow dish, combine buttermilk with a pinch of salt and pepper. Place the chicken breast in the dish, ensuring it is well-coated. Let it marinate in the refrigerator for at least 30 minutes.

  • 3

    In another dish, add the panko breadcrumbs. Once the chicken has marinated, dredge each piece in the breadcrumbs, pressing slightly so they adhere well.

  • 4

    Arrange the breaded chicken on a baking sheet lined with parchment paper.

  • 5

    In a mixing bowl, toss the diced carrots and parsnips with olive oil, salt, and pepper until evenly coated.

  • 6

    Spread the vegetables around the chicken on the baking sheet.

  • 7

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

  • 8

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