Buttermilk-Marinated Crispy Baked Chicken with Savory Whole Wheat Drop Biscuits

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

Buttermilk-Marinated Crispy Baked Chicken with Savory Whole Wheat Drop Biscuits

YOUR SOLIN GENERATED RECIPE

Buttermilk-Marinated Crispy Baked Chicken with Savory Whole Wheat Drop Biscuits

Enjoy a hearty, satisfying meal featuring tender, buttermilk-marinated chicken baked to a crisp finish paired with soft, savory whole wheat drop biscuits. This balanced dish offers a delightful mix of textures and flavors, perfect for any meal time.

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NUTRITION

490kcal
Protein
44.8g
Fat
11.4g
Carbs
48.2g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/4 cup Low-Fat Buttermilk

1/2 cup Whole Wheat Flour

1/4 cup Unsweetened Almond Milk

1 tsp Olive Oil

1 tsp Baking Powder

Salt & Pepper to taste

1 tsp Garlic Powder

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PREPARATION

  • 1

    Combine the low-fat buttermilk, salt, pepper, and garlic powder in a bowl. Add the chicken breast and let it marinate for at least 30 minutes in the refrigerator.

  • 2

    Preheat the oven to 425°F. Line a baking sheet with parchment paper.

  • 3

    Place the marinated chicken on the prepared baking sheet and bake for 20-25 minutes or until the chicken is cooked through and edges are crispy.

  • 4

    Meanwhile, in a separate bowl, whisk together the whole wheat flour, baking powder, and a pinch of salt.

  • 5

    Stir in the unsweetened almond milk and olive oil just until combined, taking care not to overmix.

  • 6

    Drop spoonfuls of the biscuit dough onto another baking sheet, forming 6 small biscuits. They will spread slightly, so leave ample space between each.

  • 7

    Place the biscuits in the oven and bake for 12-15 minutes or until they are lightly golden and cooked through.

  • 8

    Serve the crispy baked chicken alongside the warm, savory drop biscuits for a balanced and satisfying meal.

Buttermilk-Marinated Crispy Baked Chicken with Savory Whole Wheat Drop Biscuits

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

Buttermilk-Marinated Crispy Baked Chicken with Savory Whole Wheat Drop Biscuits

YOUR SOLIN GENERATED RECIPE

Buttermilk-Marinated Crispy Baked Chicken with Savory Whole Wheat Drop Biscuits

Enjoy a hearty, satisfying meal featuring tender, buttermilk-marinated chicken baked to a crisp finish paired with soft, savory whole wheat drop biscuits. This balanced dish offers a delightful mix of textures and flavors, perfect for any meal time.

NUTRITION

490kcal
Protein
44.8g
Fat
11.4g
Carbs
48.2g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/4 cup Low-Fat Buttermilk

1/2 cup Whole Wheat Flour

1/4 cup Unsweetened Almond Milk

1 tsp Olive Oil

1 tsp Baking Powder

Salt & Pepper to taste

1 tsp Garlic Powder

PREPARATION

  • 1

    Combine the low-fat buttermilk, salt, pepper, and garlic powder in a bowl. Add the chicken breast and let it marinate for at least 30 minutes in the refrigerator.

  • 2

    Preheat the oven to 425°F. Line a baking sheet with parchment paper.

  • 3

    Place the marinated chicken on the prepared baking sheet and bake for 20-25 minutes or until the chicken is cooked through and edges are crispy.

  • 4

    Meanwhile, in a separate bowl, whisk together the whole wheat flour, baking powder, and a pinch of salt.

  • 5

    Stir in the unsweetened almond milk and olive oil just until combined, taking care not to overmix.

  • 6

    Drop spoonfuls of the biscuit dough onto another baking sheet, forming 6 small biscuits. They will spread slightly, so leave ample space between each.

  • 7

    Place the biscuits in the oven and bake for 12-15 minutes or until they are lightly golden and cooked through.

  • 8

    Serve the crispy baked chicken alongside the warm, savory drop biscuits for a balanced and satisfying meal.