Crispy Buttermilk Baked Chicken

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

Crispy Buttermilk Baked Chicken

YOUR SOLIN GENERATED RECIPE

Crispy Buttermilk Baked Chicken

Enjoy a healthier twist on a classic with tender chicken breast marinated in tangy buttermilk, lightly coated in almond flour, and baked to a golden crisp. The flavors of paprika, salt, and pepper lend a subtle warmth, making this dish a satisfying option for any meal.

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NUTRITION

433kcal
Protein
59.4g
Fat
14.9g
Carbs
7.6g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (skinless, boneless)

1/4 cup Nonfat Buttermilk

2 tbsp Almond Flour

1 tsp Olive Oil

1/2 tsp Paprika

1/4 tsp Salt

1/4 tsp Black Pepper

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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 bowl, pour the nonfat buttermilk and add the paprika, salt, and black pepper. Whisk to combine.

  • 3

    Place the chicken breast between two sheets of plastic wrap and gently pound it to an even thickness if needed.

  • 4

    Submerge the chicken in the buttermilk mixture ensuring it is well coated. Let it marinate for at least 30 minutes in the refrigerator.

  • 5

    Place the almond flour in a separate shallow dish. After marinating, lightly dredge each piece of chicken in the almond flour, shaking off any excess.

  • 6

    Drizzle olive oil over the coated chicken on the prepared baking sheet.

  • 7

    Bake in the preheated oven for 20-25 minutes, or until the chicken is cooked through and the coating is golden and crisp. Optionally, broil for an extra 2-3 minutes for additional crispiness.

  • 8

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

Crispy Buttermilk Baked Chicken

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

Crispy Buttermilk Baked Chicken

YOUR SOLIN GENERATED RECIPE

Crispy Buttermilk Baked Chicken

Enjoy a healthier twist on a classic with tender chicken breast marinated in tangy buttermilk, lightly coated in almond flour, and baked to a golden crisp. The flavors of paprika, salt, and pepper lend a subtle warmth, making this dish a satisfying option for any meal.

NUTRITION

433kcal
Protein
59.4g
Fat
14.9g
Carbs
7.6g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (skinless, boneless)

1/4 cup Nonfat Buttermilk

2 tbsp Almond Flour

1 tsp Olive Oil

1/2 tsp Paprika

1/4 tsp Salt

1/4 tsp Black Pepper

PREPARATION

  • 1

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

  • 2

    In a shallow bowl, pour the nonfat buttermilk and add the paprika, salt, and black pepper. Whisk to combine.

  • 3

    Place the chicken breast between two sheets of plastic wrap and gently pound it to an even thickness if needed.

  • 4

    Submerge the chicken in the buttermilk mixture ensuring it is well coated. Let it marinate for at least 30 minutes in the refrigerator.

  • 5

    Place the almond flour in a separate shallow dish. After marinating, lightly dredge each piece of chicken in the almond flour, shaking off any excess.

  • 6

    Drizzle olive oil over the coated chicken on the prepared baking sheet.

  • 7

    Bake in the preheated oven for 20-25 minutes, or until the chicken is cooked through and the coating is golden and crisp. Optionally, broil for an extra 2-3 minutes for additional crispiness.

  • 8

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