YOUR SOLIN GENERATED RECIPE
Crispy Baked Buttermilk Chicken with Roasted Broccoli
Enjoy a lighter twist on classic crispy chicken with a tangy buttermilk marinade, coated in whole wheat breadcrumbs and baked to a satisfying crunch. Paired with oven-roasted broccoli drizzled with olive oil, this dish is both flavorful and balanced.
INGREDIENTS
6 oz Chicken Breast
1/4 cup Low-Fat Buttermilk
1/4 cup Whole Wheat Breadcrumbs
1 tsp Olive Oil
1 cup Broccoli
Salt and Pepper to taste
PREPARATION
Preheat the oven to 400°F.
In a shallow dish, combine the low-fat buttermilk with a pinch of salt and pepper. Place the chicken breast in the dish, ensuring it's well coated, and let it marinate for at least 30 minutes.
After marination, remove the chicken and allow excess buttermilk to drip off. Dredge the chicken in whole wheat breadcrumbs until evenly coated.
Place the breaded chicken on a lightly greased baking sheet.
Toss the broccoli with olive oil, salt, and pepper, and spread it out on another baking sheet.
Bake both the chicken and broccoli in the preheated oven. Roast the broccoli for about 15-20 minutes until tender and lightly browned, and bake the chicken for approximately 25-30 minutes until it reaches an internal temperature of 165°F and the coating is crisp.
Serve the crispy baked buttermilk chicken alongside the roasted broccoli and enjoy!