Crispy Buttermilk Baked Chicken with Roasted Root 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 Root Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Buttermilk Baked Chicken with Roasted Root Vegetables

Enjoy a flavorful twist on a classic comfort meal with tender, marinated chicken baked to a crispy finish and served alongside a medley of roasted root vegetables. The tangy buttermilk marinade infuses the chicken with moisture and a hint of spice, while the lightly seasoned carrots and parsnips offer a sweet, earthy complement.

Try 7 days free, then $12.99 / mo.

NUTRITION

329kcal
Protein
38.6g
Fat
8.9g
Carbs
19.8g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/4 cup Low-Fat Buttermilk

1 medium Carrot

1 small Parsnip

1 tsp Olive Oil

Pinch of Salt

Pinch of Black Pepper

Pinch of Paprika

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    In a shallow dish, combine the low-fat buttermilk, a pinch of salt, black pepper, and paprika. Stir to blend well.

  • 2

    Place the chicken breast in the dish, turning to ensure it's fully coated. Allow it to marinate for at least 30 minutes in the refrigerator.

  • 3

    Preheat your oven to 425°F (220°C).

  • 4

    While the chicken marinates, peel and chop the carrot and parsnip into evenly sized pieces. Toss them with olive oil, a pinch of salt, and additional black pepper if desired.

  • 5

    Arrange the marinated chicken on a baking sheet lined with parchment paper and surround it with the seasoned root vegetables.

  • 6

    Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through and the vegetables are tender and slightly caramelized.

  • 7

    Optional: To achieve extra crispiness on the chicken, broil for an additional 2-3 minutes at the end of baking. Keep a close watch to avoid burning.

  • 8

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

Crispy Buttermilk Baked Chicken with Roasted Root 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 Root Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Buttermilk Baked Chicken with Roasted Root Vegetables

Enjoy a flavorful twist on a classic comfort meal with tender, marinated chicken baked to a crispy finish and served alongside a medley of roasted root vegetables. The tangy buttermilk marinade infuses the chicken with moisture and a hint of spice, while the lightly seasoned carrots and parsnips offer a sweet, earthy complement.

NUTRITION

329kcal
Protein
38.6g
Fat
8.9g
Carbs
19.8g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/4 cup Low-Fat Buttermilk

1 medium Carrot

1 small Parsnip

1 tsp Olive Oil

Pinch of Salt

Pinch of Black Pepper

Pinch of Paprika

PREPARATION

  • 1

    In a shallow dish, combine the low-fat buttermilk, a pinch of salt, black pepper, and paprika. Stir to blend well.

  • 2

    Place the chicken breast in the dish, turning to ensure it's fully coated. Allow it to marinate for at least 30 minutes in the refrigerator.

  • 3

    Preheat your oven to 425°F (220°C).

  • 4

    While the chicken marinates, peel and chop the carrot and parsnip into evenly sized pieces. Toss them with olive oil, a pinch of salt, and additional black pepper if desired.

  • 5

    Arrange the marinated chicken on a baking sheet lined with parchment paper and surround it with the seasoned root vegetables.

  • 6

    Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through and the vegetables are tender and slightly caramelized.

  • 7

    Optional: To achieve extra crispiness on the chicken, broil for an additional 2-3 minutes at the end of baking. Keep a close watch to avoid burning.

  • 8

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