Crispy Buttermilk Chicken with Roasted Vegetables

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

Crispy Buttermilk Chicken with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Buttermilk Chicken with Roasted Vegetables

Enjoy a savory twist on comfort food with this Crispy Buttermilk Chicken paired with a colorful medley of roasted vegetables. The chicken is marinated in tangy buttermilk, lightly coated in whole wheat flour, and baked to perfection, ensuring a crisp exterior and juicy interior, while the vegetables offer a nutrient-rich, caramelized complement.

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NUTRITION

409kcal
Protein
41.5g
Fat
11g
Carbs
41.1g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/4 cup Buttermilk

2 tbsp Whole Wheat Flour

1 medium Red Bell Pepper

1 medium Zucchini

1 medium Carrot

1 tsp Olive Oil

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F and line a baking sheet with parchment paper.

  • 2

    In a shallow dish, combine the buttermilk with a pinch of salt and pepper. Add the chicken breast pieces to the marinade, ensuring every piece is well-coated. Let marinate for at least 30 minutes.

  • 3

    In another bowl, mix the whole wheat flour with a little additional salt and pepper. Remove each chicken piece from the buttermilk, allowing excess to drip off, then dredge in the flour mixture until fully coated.

  • 4

    Chop the red bell pepper, zucchini, and carrot into even bite-size pieces and place them on the prepared baking sheet. Drizzle with olive oil, and season with salt and pepper. Toss to coat evenly.

  • 5

    Place the coated chicken on top of the vegetables.

  • 6

    Bake in the preheated oven for about 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly caramelized.

  • 7

    Remove the dish from the oven, let cool slightly, and serve warm.

Crispy Buttermilk Chicken with Roasted Vegetables

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

Crispy Buttermilk Chicken with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Buttermilk Chicken with Roasted Vegetables

Enjoy a savory twist on comfort food with this Crispy Buttermilk Chicken paired with a colorful medley of roasted vegetables. The chicken is marinated in tangy buttermilk, lightly coated in whole wheat flour, and baked to perfection, ensuring a crisp exterior and juicy interior, while the vegetables offer a nutrient-rich, caramelized complement.

NUTRITION

409kcal
Protein
41.5g
Fat
11g
Carbs
41.1g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/4 cup Buttermilk

2 tbsp Whole Wheat Flour

1 medium Red Bell Pepper

1 medium Zucchini

1 medium Carrot

1 tsp Olive Oil

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F and line a baking sheet with parchment paper.

  • 2

    In a shallow dish, combine the buttermilk with a pinch of salt and pepper. Add the chicken breast pieces to the marinade, ensuring every piece is well-coated. Let marinate for at least 30 minutes.

  • 3

    In another bowl, mix the whole wheat flour with a little additional salt and pepper. Remove each chicken piece from the buttermilk, allowing excess to drip off, then dredge in the flour mixture until fully coated.

  • 4

    Chop the red bell pepper, zucchini, and carrot into even bite-size pieces and place them on the prepared baking sheet. Drizzle with olive oil, and season with salt and pepper. Toss to coat evenly.

  • 5

    Place the coated chicken on top of the vegetables.

  • 6

    Bake in the preheated oven for about 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly caramelized.

  • 7

    Remove the dish from the oven, let cool slightly, and serve warm.