Crispy Baked Chicken with Fluffy Whole Wheat Biscuits

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

Crispy Baked Chicken with Fluffy Whole Wheat Biscuits

YOUR SOLIN GENERATED RECIPE

Crispy Baked Chicken with Fluffy Whole Wheat Biscuits

Enjoy a satisfying meal featuring crispy baked chicken with a light, crunchy coating paired with golden, fluffy whole wheat biscuits. The tender chicken is enhanced with a subtle breadcrumb crunch, while the biscuits offer a delightful mix of hearty whole wheat goodness and a hint of buttery richness.

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NUTRITION

551kcal
Protein
57.3g
Fat
12.5g
Carbs
51.8g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (140g)

1 large Egg White (33g)

1/4 cup Whole Grain Breadcrumbs (28g)

1/3 cup Whole Wheat Flour (42g)

1/2 tsp Baking Powder (2g)

Pinch of Salt

1/4 cup Unsweetened Almond Milk (60g)

1 tsp Butter (4.7g)

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PREPARATION

  • 1

    Preheat the oven to 400°F. Lightly grease a baking sheet.

  • 2

    In a shallow bowl, whisk the egg white until frothy. In another shallow dish, place the whole grain breadcrumbs.

  • 3

    Dip the chicken breast in the egg white, ensuring all sides are coated, then dredge it in the breadcrumbs, pressing lightly to adhere.

  • 4

    Place the coated chicken on the prepared baking sheet and bake for 20-25 minutes, or until the chicken is cooked through and the coating is crispy.

  • 5

    Meanwhile, prepare the biscuits. In a medium bowl, mix the whole wheat flour, baking powder, and a pinch of salt.

  • 6

    Add the unsweetened almond milk and melted butter to the dry ingredients, stirring until a soft dough forms.

  • 7

    Scoop the dough onto a lightly greased baking dish or biscuit tray to form 2 biscuits. Bake in the oven (you can add these to the chicken for the last 12 minutes of cooking) until the biscuits are puffed and lightly browned, around 12-15 minutes.

  • 8

    Remove both the chicken and biscuits from the oven. Let the chicken rest for a few minutes before serving with a warm biscuit on the side.

Crispy Baked Chicken with Fluffy Whole Wheat Biscuits

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

Crispy Baked Chicken with Fluffy Whole Wheat Biscuits

YOUR SOLIN GENERATED RECIPE

Crispy Baked Chicken with Fluffy Whole Wheat Biscuits

Enjoy a satisfying meal featuring crispy baked chicken with a light, crunchy coating paired with golden, fluffy whole wheat biscuits. The tender chicken is enhanced with a subtle breadcrumb crunch, while the biscuits offer a delightful mix of hearty whole wheat goodness and a hint of buttery richness.

NUTRITION

551kcal
Protein
57.3g
Fat
12.5g
Carbs
51.8g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (140g)

1 large Egg White (33g)

1/4 cup Whole Grain Breadcrumbs (28g)

1/3 cup Whole Wheat Flour (42g)

1/2 tsp Baking Powder (2g)

Pinch of Salt

1/4 cup Unsweetened Almond Milk (60g)

1 tsp Butter (4.7g)

PREPARATION

  • 1

    Preheat the oven to 400°F. Lightly grease a baking sheet.

  • 2

    In a shallow bowl, whisk the egg white until frothy. In another shallow dish, place the whole grain breadcrumbs.

  • 3

    Dip the chicken breast in the egg white, ensuring all sides are coated, then dredge it in the breadcrumbs, pressing lightly to adhere.

  • 4

    Place the coated chicken on the prepared baking sheet and bake for 20-25 minutes, or until the chicken is cooked through and the coating is crispy.

  • 5

    Meanwhile, prepare the biscuits. In a medium bowl, mix the whole wheat flour, baking powder, and a pinch of salt.

  • 6

    Add the unsweetened almond milk and melted butter to the dry ingredients, stirring until a soft dough forms.

  • 7

    Scoop the dough onto a lightly greased baking dish or biscuit tray to form 2 biscuits. Bake in the oven (you can add these to the chicken for the last 12 minutes of cooking) until the biscuits are puffed and lightly browned, around 12-15 minutes.

  • 8

    Remove both the chicken and biscuits from the oven. Let the chicken rest for a few minutes before serving with a warm biscuit on the side.