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 hearty yet clean meal featuring juicy baked chicken breast marinated in tangy buttermilk and lightly coated in almond flour for that satisfying crunch. Paired with vibrant roasted bell pepper, zucchini, and red onion, this dish offers a balanced blend of lean protein and fresh, flavorful vegetables.

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NUTRITION

510kcal
Protein
49.1g
Fat
25.1g
Carbs
27.3g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/2 cup Buttermilk

1/4 cup Almond Flour

1/2 cup sliced Bell Pepper

1/2 cup sliced Zucchini

1/4 cup sliced Red Onion

1 tsp Olive Oil

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    In a shallow bowl, combine the buttermilk with a pinch of salt, pepper, and your favorite herbs (such as paprika and garlic powder) to create a marinade.

  • 3

    Place the chicken breast in the marinade, ensuring it is well-coated. Let it marinate for at least 30 minutes in the refrigerator.

  • 4

    In another shallow dish, add the almond flour seasoned lightly with salt and pepper.

  • 5

    Remove the chicken from the buttermilk and dredge it in the almond flour until evenly coated.

  • 6

    Arrange the coated chicken breast on a baking sheet lined with parchment paper.

  • 7

    Toss the bell pepper, zucchini, and red onion with olive oil, salt, and pepper in a bowl, then spread the vegetables around the chicken on the baking sheet.

  • 8

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

  • 9

    Allow the dish to rest for a few minutes before serving to let the flavors meld.

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 hearty yet clean meal featuring juicy baked chicken breast marinated in tangy buttermilk and lightly coated in almond flour for that satisfying crunch. Paired with vibrant roasted bell pepper, zucchini, and red onion, this dish offers a balanced blend of lean protein and fresh, flavorful vegetables.

NUTRITION

510kcal
Protein
49.1g
Fat
25.1g
Carbs
27.3g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/2 cup Buttermilk

1/4 cup Almond Flour

1/2 cup sliced Bell Pepper

1/2 cup sliced Zucchini

1/4 cup sliced Red Onion

1 tsp Olive Oil

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    In a shallow bowl, combine the buttermilk with a pinch of salt, pepper, and your favorite herbs (such as paprika and garlic powder) to create a marinade.

  • 3

    Place the chicken breast in the marinade, ensuring it is well-coated. Let it marinate for at least 30 minutes in the refrigerator.

  • 4

    In another shallow dish, add the almond flour seasoned lightly with salt and pepper.

  • 5

    Remove the chicken from the buttermilk and dredge it in the almond flour until evenly coated.

  • 6

    Arrange the coated chicken breast on a baking sheet lined with parchment paper.

  • 7

    Toss the bell pepper, zucchini, and red onion with olive oil, salt, and pepper in a bowl, then spread the vegetables around the chicken on the baking sheet.

  • 8

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

  • 9

    Allow the dish to rest for a few minutes before serving to let the flavors meld.