Crispy Oven-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 Oven-Baked Chicken with Fluffy Whole Wheat Biscuits

YOUR SOLIN GENERATED RECIPE

Crispy Oven-Baked Chicken with Fluffy Whole Wheat Biscuits

Enjoy a comforting plate of oven-baked chicken, seasoned to perfection and paired with a light, fluffy whole wheat biscuit. The chicken is crisp on the outside yet tender inside, while the biscuit offers a heartwarming contrast with its soft and airy texture.

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NUTRITION

366kcal
Protein
39.7g
Fat
9.5g
Carbs
33.1g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

0.33 cup Whole Wheat Flour

0.5 teaspoon Baking Powder

0.25 cup Low-Fat Milk

1 teaspoon Olive Oil

Pinch of Salt

Dash of Black Pepper

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Place the chicken breast on a baking sheet lined with parchment paper. Drizzle with olive oil, and season with a pinch of salt and a dash of black pepper.

  • 3

    Bake the chicken in the preheated oven for 18-20 minutes or until the internal temperature reaches 165°F, turning halfway through for even crispiness.

  • 4

    While the chicken is baking, prepare the biscuit dough. In a medium bowl, combine whole wheat flour and baking powder.

  • 5

    Mix in the low-fat milk and gently stir until just combined to avoid overworking the dough.

  • 6

    Lightly grease a small baking dish or biscuit pan and spoon the dough to form one fluffy biscuit.

  • 7

    Place the biscuit in the oven during the last 12 minutes of the chicken baking time. Bake until it is risen and lightly golden on top.

  • 8

    Remove both the chicken and the biscuit from the oven. Let them cool for a few minutes before serving together.

Crispy Oven-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 Oven-Baked Chicken with Fluffy Whole Wheat Biscuits

YOUR SOLIN GENERATED RECIPE

Crispy Oven-Baked Chicken with Fluffy Whole Wheat Biscuits

Enjoy a comforting plate of oven-baked chicken, seasoned to perfection and paired with a light, fluffy whole wheat biscuit. The chicken is crisp on the outside yet tender inside, while the biscuit offers a heartwarming contrast with its soft and airy texture.

NUTRITION

366kcal
Protein
39.7g
Fat
9.5g
Carbs
33.1g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

0.33 cup Whole Wheat Flour

0.5 teaspoon Baking Powder

0.25 cup Low-Fat Milk

1 teaspoon Olive Oil

Pinch of Salt

Dash of Black Pepper

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Place the chicken breast on a baking sheet lined with parchment paper. Drizzle with olive oil, and season with a pinch of salt and a dash of black pepper.

  • 3

    Bake the chicken in the preheated oven for 18-20 minutes or until the internal temperature reaches 165°F, turning halfway through for even crispiness.

  • 4

    While the chicken is baking, prepare the biscuit dough. In a medium bowl, combine whole wheat flour and baking powder.

  • 5

    Mix in the low-fat milk and gently stir until just combined to avoid overworking the dough.

  • 6

    Lightly grease a small baking dish or biscuit pan and spoon the dough to form one fluffy biscuit.

  • 7

    Place the biscuit in the oven during the last 12 minutes of the chicken baking time. Bake until it is risen and lightly golden on top.

  • 8

    Remove both the chicken and the biscuit from the oven. Let them cool for a few minutes before serving together.