YOUR SOLIN GENERATED RECIPE
Crispy Baked Chicken with Fluffy Whole Wheat Biscuits
Enjoy a satisfying meal featuring tender, crispy baked chicken seasoned with a blend of garlic, smoked paprika, and a hint of olive oil, paired with a light and fluffy whole wheat biscuit made with skim milk. This dish balances savory and wholesome elements to keep you fueled and delighted.
INGREDIENTS
5 oz Chicken Breast
1 tsp Olive Oil (for chicken)
1/2 cup Whole Wheat Flour
1/3 cup Skim Milk
1 tsp Baking Powder
Pinch of Salt
1 tsp Garlic Powder
1 tsp Smoked Paprika
1/2 tsp Olive Oil (for biscuit)
PREPARATION
Preheat your oven to 400°F and prepare a baking sheet lined with parchment paper.
In a small bowl, combine garlic powder, smoked paprika, salt, and a dash of pepper. Drizzle 1 teaspoon of olive oil over the chicken breast and rub the spice mixture evenly on all sides.
Place the seasoned chicken breast on the prepared baking sheet. Bake in the preheated oven for about 20-25 minutes or until the internal temperature reaches 165°F.
Meanwhile, in a mixing bowl, whisk together whole wheat flour, baking powder, and a pinch of salt. Add skim milk and 1/2 teaspoon olive oil. Stir until just combined; the dough should be slightly sticky but manageable.
Turn the dough out onto a lightly floured surface and gently pat it into a round shape about 1/2 inch thick. Cut into a biscuit shape and place on a separate baking sheet lined with parchment.
Once the chicken has baked for about 15 minutes, place the biscuit in the oven. Bake the biscuit for approximately 12-15 minutes or until it is risen and lightly golden.
Remove both the chicken and biscuit from the oven. Let the biscuit cool for a couple minutes before serving alongside the crispy baked chicken.
Enjoy your balanced meal that hits the perfect spot for protein and fiber, making it a delicious option for breakfast, lunch, or dinner.