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 harmonious blend of tender, buttermilk-marinated chicken crisped to perfection with a light breadcrumb coating, paired with an assortment of roasted vegetables. This dish delivers a satisfying crunch and fresh, caramelized flavors that make for a delicious, well-balanced meal.

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NUTRITION

460kcal
Protein
46.1g
Fat
11.2g
Carbs
45g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (142g)

1/4 cup Buttermilk (61g)

1/4 cup Whole Wheat Breadcrumbs (28g)

1 teaspoon Olive Oil (5g)

1 cup chopped Broccoli (91g)

1 medium Carrot (61g)

1 medium Red Bell Pepper (119g)

1/2 teaspoon Garlic Powder

1/2 teaspoon Paprika

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    In a shallow dish, combine the lowfat buttermilk with garlic powder, paprika, salt, and pepper. Add the chicken breast and let it marinate for at least 20 minutes.

  • 3

    In a separate shallow dish, spread out the whole wheat breadcrumbs.

  • 4

    Remove the chicken from the buttermilk marinade, allowing excess to drip off, then dredge it in the breadcrumbs until evenly coated.

  • 5

    Place the breaded chicken on the baking sheet. In a mixing bowl, toss the chopped broccoli, sliced red bell pepper, and carrot with olive oil, salt, and pepper.

  • 6

    Arrange the vegetables around the chicken on the baking sheet.

  • 7

    Bake for 25-30 minutes, or until the chicken is cooked through (internal temperature reaches 165°F) and the vegetables are tender and slightly caramelized.

  • 8

    Let the chicken rest for a few minutes before serving alongside the roasted vegetables.

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 harmonious blend of tender, buttermilk-marinated chicken crisped to perfection with a light breadcrumb coating, paired with an assortment of roasted vegetables. This dish delivers a satisfying crunch and fresh, caramelized flavors that make for a delicious, well-balanced meal.

NUTRITION

460kcal
Protein
46.1g
Fat
11.2g
Carbs
45g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (142g)

1/4 cup Buttermilk (61g)

1/4 cup Whole Wheat Breadcrumbs (28g)

1 teaspoon Olive Oil (5g)

1 cup chopped Broccoli (91g)

1 medium Carrot (61g)

1 medium Red Bell Pepper (119g)

1/2 teaspoon Garlic Powder

1/2 teaspoon Paprika

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    In a shallow dish, combine the lowfat buttermilk with garlic powder, paprika, salt, and pepper. Add the chicken breast and let it marinate for at least 20 minutes.

  • 3

    In a separate shallow dish, spread out the whole wheat breadcrumbs.

  • 4

    Remove the chicken from the buttermilk marinade, allowing excess to drip off, then dredge it in the breadcrumbs until evenly coated.

  • 5

    Place the breaded chicken on the baking sheet. In a mixing bowl, toss the chopped broccoli, sliced red bell pepper, and carrot with olive oil, salt, and pepper.

  • 6

    Arrange the vegetables around the chicken on the baking sheet.

  • 7

    Bake for 25-30 minutes, or until the chicken is cooked through (internal temperature reaches 165°F) and the vegetables are tender and slightly caramelized.

  • 8

    Let the chicken rest for a few minutes before serving alongside the roasted vegetables.