Crispy Baked Chicken with Fluffy Whole Wheat Drop Biscuits

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

Crispy Baked Chicken with Fluffy Whole Wheat Drop Biscuits

YOUR SOLIN GENERATED RECIPE

Crispy Baked Chicken with Fluffy Whole Wheat Drop Biscuits

Enjoy a satisfying meal featuring a lightly seasoned, crispy baked chicken breast paired with a tender and fluffy whole wheat drop biscuit. This dish marries a crisp exterior with juicy, flavorful chicken and a warm, wholesome biscuit that’s perfect for breakfast, lunch, or dinner.

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NUTRITION

377kcal
Protein
39g
Fat
9.8g
Carbs
34.9g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/3 cup Whole Wheat Flour

1/4 cup Low-Fat Buttermilk

1 tsp Unsalted Butter

1/2 tsp Baking Powder

Olive Oil Spray

Seasonings (Salt, Pepper, Paprika)

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PREPARATION

  • 1

    Preheat your oven to 425°F and lightly coat a baking sheet with olive oil spray.

  • 2

    Place the chicken breast on the baking sheet, and season both sides with salt, pepper, and paprika.

  • 3

    Bake the chicken in the preheated oven for 20-25 minutes until it reaches an internal temperature of 165°F and the skin starts to crisp.

  • 4

    Meanwhile, in a mixing bowl, combine the whole wheat flour, baking powder, and a pinch of salt.

  • 5

    Stir in the low-fat buttermilk and melted butter until a soft dough forms.

  • 6

    Using a spoon, drop dollops of the biscuit dough onto a separate, lightly greased baking dish or sheet.

  • 7

    Bake the biscuits in the oven for about 12-15 minutes until they are lightly golden and fluffy.

  • 8

    Remove both the chicken and biscuits from the oven, and serve together while warm.

Crispy Baked Chicken with Fluffy Whole Wheat Drop Biscuits

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

Crispy Baked Chicken with Fluffy Whole Wheat Drop Biscuits

YOUR SOLIN GENERATED RECIPE

Crispy Baked Chicken with Fluffy Whole Wheat Drop Biscuits

Enjoy a satisfying meal featuring a lightly seasoned, crispy baked chicken breast paired with a tender and fluffy whole wheat drop biscuit. This dish marries a crisp exterior with juicy, flavorful chicken and a warm, wholesome biscuit that’s perfect for breakfast, lunch, or dinner.

NUTRITION

377kcal
Protein
39g
Fat
9.8g
Carbs
34.9g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/3 cup Whole Wheat Flour

1/4 cup Low-Fat Buttermilk

1 tsp Unsalted Butter

1/2 tsp Baking Powder

Olive Oil Spray

Seasonings (Salt, Pepper, Paprika)

PREPARATION

  • 1

    Preheat your oven to 425°F and lightly coat a baking sheet with olive oil spray.

  • 2

    Place the chicken breast on the baking sheet, and season both sides with salt, pepper, and paprika.

  • 3

    Bake the chicken in the preheated oven for 20-25 minutes until it reaches an internal temperature of 165°F and the skin starts to crisp.

  • 4

    Meanwhile, in a mixing bowl, combine the whole wheat flour, baking powder, and a pinch of salt.

  • 5

    Stir in the low-fat buttermilk and melted butter until a soft dough forms.

  • 6

    Using a spoon, drop dollops of the biscuit dough onto a separate, lightly greased baking dish or sheet.

  • 7

    Bake the biscuits in the oven for about 12-15 minutes until they are lightly golden and fluffy.

  • 8

    Remove both the chicken and biscuits from the oven, and serve together while warm.