Crispy Baked Chicken with Fluffy Herb 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 Herb Drop Biscuits

YOUR SOLIN GENERATED RECIPE

Crispy Baked Chicken with Fluffy Herb Drop Biscuits

Enjoy a satisfying meal featuring tender, crispy baked chicken coated in a light panko crust paired with wonderfully soft herb-infused drop biscuits. This dish brings together a delightful mix of textures and fresh herbal flavors, making it a perfect option for a hearty dinner.

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NUTRITION

498kcal
Protein
42g
Fat
11.1g
Carbs
55.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/4 cup Panko Breadcrumbs

1/3 cup Whole Wheat Flour

1 tsp Baking Powder

1/4 cup Low-Fat Milk

1 tsp Unsalted Butter

1 tbsp Mixed Fresh Herbs

Olive Oil Spray

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PREPARATION

  • 1

    Preheat the oven to 400°F and line two baking sheets with parchment paper; one for the chicken and one for the biscuits.

  • 2

    Pat the chicken breast dry. Lightly spray with olive oil, then dredge in panko breadcrumbs, ensuring an even coating.

  • 3

    Place the breaded chicken on the prepared baking sheet and bake for 20-25 minutes until the chicken is cooked through and the coating is crispy.

  • 4

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

  • 5

    In a separate small bowl, whisk together the low-fat milk and melted unsalted butter. Stir in the mixed fresh herbs.

  • 6

    Gently fold the wet ingredients into the dry ingredients until just combined; avoid overmixing.

  • 7

    Drop spoonfuls of the biscuit batter onto the second baking sheet, spacing them evenly.

  • 8

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

  • 9

    Plate a portion of the crispy baked chicken alongside a warm, fluffy herb drop biscuit and enjoy your meal.

Crispy Baked Chicken with Fluffy Herb 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 Herb Drop Biscuits

YOUR SOLIN GENERATED RECIPE

Crispy Baked Chicken with Fluffy Herb Drop Biscuits

Enjoy a satisfying meal featuring tender, crispy baked chicken coated in a light panko crust paired with wonderfully soft herb-infused drop biscuits. This dish brings together a delightful mix of textures and fresh herbal flavors, making it a perfect option for a hearty dinner.

NUTRITION

498kcal
Protein
42g
Fat
11.1g
Carbs
55.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/4 cup Panko Breadcrumbs

1/3 cup Whole Wheat Flour

1 tsp Baking Powder

1/4 cup Low-Fat Milk

1 tsp Unsalted Butter

1 tbsp Mixed Fresh Herbs

Olive Oil Spray

PREPARATION

  • 1

    Preheat the oven to 400°F and line two baking sheets with parchment paper; one for the chicken and one for the biscuits.

  • 2

    Pat the chicken breast dry. Lightly spray with olive oil, then dredge in panko breadcrumbs, ensuring an even coating.

  • 3

    Place the breaded chicken on the prepared baking sheet and bake for 20-25 minutes until the chicken is cooked through and the coating is crispy.

  • 4

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

  • 5

    In a separate small bowl, whisk together the low-fat milk and melted unsalted butter. Stir in the mixed fresh herbs.

  • 6

    Gently fold the wet ingredients into the dry ingredients until just combined; avoid overmixing.

  • 7

    Drop spoonfuls of the biscuit batter onto the second baking sheet, spacing them evenly.

  • 8

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

  • 9

    Plate a portion of the crispy baked chicken alongside a warm, fluffy herb drop biscuit and enjoy your meal.