Crispy Buttermilk Baked Chicken with Roasted Vegetables

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

Crispy Buttermilk Baked Chicken with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Buttermilk Baked Chicken with Roasted Vegetables

Enjoy a satisfyingly crispy, tangy baked chicken paired with a colorful medley of roasted vegetables. This dish features a buttermilk marinade that tenderizes the chicken, while a light whole wheat breadcrumb coating adds crunch, making every bite a delightful balance of savory and fresh flavors.

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NUTRITION

355kcal
Protein
38.7g
Fat
13.8g
Carbs
17.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/4 cup Buttermilk

1 cup Mixed Vegetables

1 tsp Olive Oil

1 tbsp Whole Wheat Bread Crumbs

Seasonings (Salt, Pepper, Dried Thyme) to taste

1 Lemon Wedge

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PREPARATION

  • 1

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

  • 2

    In a shallow dish, combine the buttermilk with a pinch of salt, pepper, and dried thyme.

  • 3

    Place the chicken breast in the marinade, ensuring it is fully coated. Let it sit for at least 30 minutes.

  • 4

    Remove the chicken from the marinade and lightly coat it with whole wheat bread crumbs.

  • 5

    Arrange the chicken on the baking sheet. On a separate section, toss the mixed vegetables with olive oil, salt, and pepper.

  • 6

    Place both the chicken and vegetables in the oven. Bake the chicken for about 25-30 minutes or until the internal temperature reaches 165°F, and roast the vegetables until tender and slightly caramelized (about 20-25 minutes).

  • 7

    Finish with a squeeze of lemon over the chicken and vegetables before serving.

Crispy Buttermilk Baked Chicken with Roasted Vegetables

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

Crispy Buttermilk Baked Chicken with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Buttermilk Baked Chicken with Roasted Vegetables

Enjoy a satisfyingly crispy, tangy baked chicken paired with a colorful medley of roasted vegetables. This dish features a buttermilk marinade that tenderizes the chicken, while a light whole wheat breadcrumb coating adds crunch, making every bite a delightful balance of savory and fresh flavors.

NUTRITION

355kcal
Protein
38.7g
Fat
13.8g
Carbs
17.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/4 cup Buttermilk

1 cup Mixed Vegetables

1 tsp Olive Oil

1 tbsp Whole Wheat Bread Crumbs

Seasonings (Salt, Pepper, Dried Thyme) to taste

1 Lemon Wedge

PREPARATION

  • 1

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

  • 2

    In a shallow dish, combine the buttermilk with a pinch of salt, pepper, and dried thyme.

  • 3

    Place the chicken breast in the marinade, ensuring it is fully coated. Let it sit for at least 30 minutes.

  • 4

    Remove the chicken from the marinade and lightly coat it with whole wheat bread crumbs.

  • 5

    Arrange the chicken on the baking sheet. On a separate section, toss the mixed vegetables with olive oil, salt, and pepper.

  • 6

    Place both the chicken and vegetables in the oven. Bake the chicken for about 25-30 minutes or until the internal temperature reaches 165°F, and roast the vegetables until tender and slightly caramelized (about 20-25 minutes).

  • 7

    Finish with a squeeze of lemon over the chicken and vegetables before serving.