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 satisfying dish of tender, marinated chicken with a crispy, golden coating made from whole wheat breadcrumbs, paired with a colorful medley of roasted vegetables. This wholesome meal is packed with lean protein, a balanced crunch, and vibrant flavors, perfect for any time of the day.

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NUTRITION

420kcal
Protein
47g
Fat
11.5g
Carbs
29g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (140g)

1/4 cup Lowfat Buttermilk (60g)

1/4 cup Whole Wheat Breadcrumbs (25g)

1 cup Mixed Vegetables (100g)

1 tsp Olive Oil (5g)

1/2 tsp Garlic Powder

1/2 tsp Onion Powder

1/2 tsp Paprika

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    In a shallow dish, mix the lowfat buttermilk with garlic powder, onion powder, paprika, salt, and pepper.

  • 3

    Place the chicken breast in the buttermilk mixture and allow it to marinate for at least 30 minutes, or up to 2 hours in the refrigerator.

  • 4

    In another shallow dish, add whole wheat breadcrumbs. Once the chicken is marinated, dredge it in the breadcrumbs, pressing lightly to adhere the coating.

  • 5

    Arrange the breaded chicken breast on the prepared baking sheet.

  • 6

    Toss the mixed vegetables with olive oil, salt, and pepper, and spread them around the chicken on the same baking sheet.

  • 7

    Bake for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and slightly charred on the edges.

  • 8

    Remove from the oven and let rest for a few minutes before serving.

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 satisfying dish of tender, marinated chicken with a crispy, golden coating made from whole wheat breadcrumbs, paired with a colorful medley of roasted vegetables. This wholesome meal is packed with lean protein, a balanced crunch, and vibrant flavors, perfect for any time of the day.

NUTRITION

420kcal
Protein
47g
Fat
11.5g
Carbs
29g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (140g)

1/4 cup Lowfat Buttermilk (60g)

1/4 cup Whole Wheat Breadcrumbs (25g)

1 cup Mixed Vegetables (100g)

1 tsp Olive Oil (5g)

1/2 tsp Garlic Powder

1/2 tsp Onion Powder

1/2 tsp Paprika

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    In a shallow dish, mix the lowfat buttermilk with garlic powder, onion powder, paprika, salt, and pepper.

  • 3

    Place the chicken breast in the buttermilk mixture and allow it to marinate for at least 30 minutes, or up to 2 hours in the refrigerator.

  • 4

    In another shallow dish, add whole wheat breadcrumbs. Once the chicken is marinated, dredge it in the breadcrumbs, pressing lightly to adhere the coating.

  • 5

    Arrange the breaded chicken breast on the prepared baking sheet.

  • 6

    Toss the mixed vegetables with olive oil, salt, and pepper, and spread them around the chicken on the same baking sheet.

  • 7

    Bake for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and slightly charred on the edges.

  • 8

    Remove from the oven and let rest for a few minutes before serving.