Crispy Baked Buttermilk Chicken with Roasted Vegetables

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

Crispy Baked Buttermilk Chicken with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Baked Buttermilk Chicken with Roasted Vegetables

Enjoy a deliciously crisp, baked chicken dish marinated in tangy buttermilk and lightly coated in almond flour, paired with a colorful medley of roasted vegetables. This meal delivers a satisfying crunch, tender chicken, and vibrant roasted flavors perfect for a wholesome dinner.

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NUTRITION

351kcal
Protein
37g
Fat
12g
Carbs
26.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/4 cup Nonfat Buttermilk

2 tbsp Almond Flour

1 cup Broccoli

1/2 cup Carrots

1 tsp Olive Oil

1 tsp Paprika

1 tsp Garlic Powder

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    In a shallow bowl, combine the nonfat buttermilk, paprika, garlic powder, salt, and pepper.

  • 3

    Place the chicken breast in the marinade and let it soak for at least 20-30 minutes to absorb the flavors.

  • 4

    After marinating, lightly dredge the chicken in almond flour to create a crispy coating.

  • 5

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

  • 6

    In a mixing bowl, toss the broccoli and carrots with olive oil, a pinch of salt, and pepper.

  • 7

    Spread the vegetables on a separate baking sheet.

  • 8

    Place both baking sheets in the oven and bake for about 20-25 minutes, or until the chicken is cooked through and the vegetables are tender and slightly caramelized.

  • 9

    Once done, remove from the oven and serve the crispy baked chicken alongside the roasted vegetables.

Crispy Baked Buttermilk Chicken with Roasted Vegetables

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

Crispy Baked Buttermilk Chicken with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Baked Buttermilk Chicken with Roasted Vegetables

Enjoy a deliciously crisp, baked chicken dish marinated in tangy buttermilk and lightly coated in almond flour, paired with a colorful medley of roasted vegetables. This meal delivers a satisfying crunch, tender chicken, and vibrant roasted flavors perfect for a wholesome dinner.

NUTRITION

351kcal
Protein
37g
Fat
12g
Carbs
26.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/4 cup Nonfat Buttermilk

2 tbsp Almond Flour

1 cup Broccoli

1/2 cup Carrots

1 tsp Olive Oil

1 tsp Paprika

1 tsp Garlic Powder

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    In a shallow bowl, combine the nonfat buttermilk, paprika, garlic powder, salt, and pepper.

  • 3

    Place the chicken breast in the marinade and let it soak for at least 20-30 minutes to absorb the flavors.

  • 4

    After marinating, lightly dredge the chicken in almond flour to create a crispy coating.

  • 5

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

  • 6

    In a mixing bowl, toss the broccoli and carrots with olive oil, a pinch of salt, and pepper.

  • 7

    Spread the vegetables on a separate baking sheet.

  • 8

    Place both baking sheets in the oven and bake for about 20-25 minutes, or until the chicken is cooked through and the vegetables are tender and slightly caramelized.

  • 9

    Once done, remove from the oven and serve the crispy baked chicken alongside the roasted vegetables.