Buttermilk Marinated Crispy Baked Chicken with Roasted Vegetables

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

Buttermilk Marinated Crispy Baked Chicken with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Buttermilk Marinated Crispy Baked Chicken with Roasted Vegetables

Enjoy a delicious and wholesome meal featuring tender chicken breast marinated in tangy buttermilk, then baked to crispy perfection. Paired with a colorful medley of roasted carrots, zucchini, and red bell pepper, this dish offers vibrant flavors and a satisfying crunch, making it a perfect choice for a balanced dinner that energizes you without weighing you down.

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NUTRITION

344kcal
Protein
40.6g
Fat
10.3g
Carbs
20.1g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup Buttermilk

1 medium Carrot

1 medium Zucchini

1/2 medium Red Bell Pepper

1 tsp Olive Oil

Salt and Pepper to taste

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PREPARATION

  • 1

    In a bowl, combine the chicken breast with buttermilk, a pinch of salt, and pepper. Allow the chicken to marinate for at least 1 hour in the refrigerator.

  • 2

    Preheat the oven to 425°F.

  • 3

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

  • 4

    Chop the carrot, zucchini, and red bell pepper into bite-sized pieces. Toss the vegetables with olive oil, salt, and pepper.

  • 5

    Spread the vegetables around the chicken on the baking sheet.

  • 6

    Bake in the preheated oven for 25-30 minutes until the chicken is cooked through and the vegetables are tender and slightly caramelized.

  • 7

    Remove from the oven, let rest for a few minutes, and serve warm.

Buttermilk Marinated Crispy Baked Chicken with Roasted Vegetables

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

Buttermilk Marinated Crispy Baked Chicken with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Buttermilk Marinated Crispy Baked Chicken with Roasted Vegetables

Enjoy a delicious and wholesome meal featuring tender chicken breast marinated in tangy buttermilk, then baked to crispy perfection. Paired with a colorful medley of roasted carrots, zucchini, and red bell pepper, this dish offers vibrant flavors and a satisfying crunch, making it a perfect choice for a balanced dinner that energizes you without weighing you down.

NUTRITION

344kcal
Protein
40.6g
Fat
10.3g
Carbs
20.1g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup Buttermilk

1 medium Carrot

1 medium Zucchini

1/2 medium Red Bell Pepper

1 tsp Olive Oil

Salt and Pepper to taste

PREPARATION

  • 1

    In a bowl, combine the chicken breast with buttermilk, a pinch of salt, and pepper. Allow the chicken to marinate for at least 1 hour in the refrigerator.

  • 2

    Preheat the oven to 425°F.

  • 3

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

  • 4

    Chop the carrot, zucchini, and red bell pepper into bite-sized pieces. Toss the vegetables with olive oil, salt, and pepper.

  • 5

    Spread the vegetables around the chicken on the baking sheet.

  • 6

    Bake in the preheated oven for 25-30 minutes until the chicken is cooked through and the vegetables are tender and slightly caramelized.

  • 7

    Remove from the oven, let rest for a few minutes, and serve warm.