YOUR SOLIN GENERATED RECIPE
Crispy Buttermilk Oven-Baked Chicken with Roasted Broccoli
Enjoy this lean, flavorful dish featuring chicken breast marinated in tangy buttermilk and coated in almond flour for a satisfying crisp. Paired with vibrant roasted broccoli drizzled lightly with olive oil, this meal is a wholesome, nutrient-packed option that delights with each bite.
INGREDIENTS
5 oz Chicken Breast
1/4 cup Buttermilk
1/4 cup Almond Flour
1 cup Broccoli
1 tsp Olive Oil
Seasonings to taste (paprika, garlic powder, salt, pepper)
PREPARATION
Preheat your oven to 425°F.
In a shallow bowl, pour the buttermilk and add a pinch of salt, pepper, and your favorite spices. Submerge the chicken breast in the buttermilk mixture and let it marinate for at least 20 minutes.
In another dish, place the almond flour mixed with a little paprika, garlic powder, salt, and pepper.
Remove the chicken from the buttermilk, allowing excess to drip off, then coat evenly in the almond flour mixture.
Place the coated chicken on a baking sheet lined with parchment paper.
On a separate baking tray, toss the broccoli with olive oil, salt, and pepper until evenly coated.
Place both trays in the oven. Bake the chicken for about 20-25 minutes or until cooked through and crispy, and roast the broccoli for about 15-20 minutes until tender and slightly caramelized.
Once done, allow the chicken to rest for a few minutes before serving alongside the roasted broccoli.