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 tender chicken breast steeped in buttermilk, lightly coated with crushed cornflakes for a satisfyingly crispy finish, paired with a vibrant medley of roasted vegetables. This dish combines bright roasted flavors with a healthy, clean twist to delight your taste buds while supporting your meal plan.

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NUTRITION

413kcal
Protein
42.9g
Fat
11.9g
Carbs
37.8g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/4 cup Low-Fat Buttermilk

1/4 cup Crushed Cornflakes

1 cup Broccoli

1/2 Red Bell Pepper

1 small Carrot

1 tsp Olive Oil

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    In a shallow dish, combine the low-fat buttermilk with a pinch of salt, pepper, and your preferred herbs. Add the chicken breast, ensuring it is fully submerged, and let it marinate for at least 30 minutes.

  • 3

    In a separate small bowl, place the crushed cornflakes. Once the chicken is marinated, remove it and gently shake off the excess liquid. Dredge the chicken breast in the crushed cornflakes, pressing lightly to help the coating adhere.

  • 4

    Prepare the vegetables by cutting the broccoli into florets, slicing the red bell pepper, and peeling or cutting the carrot into sticks or rounds. Toss the vegetables in a bowl with 1 teaspoon of olive oil, salt, and pepper.

  • 5

    Arrange the coated chicken on a baking sheet lined with parchment paper. On a separate baking tray, spread out the vegetable mixture in a single layer.

  • 6

    Place both trays in the oven. Bake the chicken for 20-25 minutes until fully cooked and crispy on the outside, and roast the vegetables for 18-20 minutes until tender and slightly caramelized at the edges.

  • 7

    Check the chicken to ensure it’s reached an internal temperature of 165°F. Let it 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 tender chicken breast steeped in buttermilk, lightly coated with crushed cornflakes for a satisfyingly crispy finish, paired with a vibrant medley of roasted vegetables. This dish combines bright roasted flavors with a healthy, clean twist to delight your taste buds while supporting your meal plan.

NUTRITION

413kcal
Protein
42.9g
Fat
11.9g
Carbs
37.8g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/4 cup Low-Fat Buttermilk

1/4 cup Crushed Cornflakes

1 cup Broccoli

1/2 Red Bell Pepper

1 small Carrot

1 tsp Olive Oil

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    In a shallow dish, combine the low-fat buttermilk with a pinch of salt, pepper, and your preferred herbs. Add the chicken breast, ensuring it is fully submerged, and let it marinate for at least 30 minutes.

  • 3

    In a separate small bowl, place the crushed cornflakes. Once the chicken is marinated, remove it and gently shake off the excess liquid. Dredge the chicken breast in the crushed cornflakes, pressing lightly to help the coating adhere.

  • 4

    Prepare the vegetables by cutting the broccoli into florets, slicing the red bell pepper, and peeling or cutting the carrot into sticks or rounds. Toss the vegetables in a bowl with 1 teaspoon of olive oil, salt, and pepper.

  • 5

    Arrange the coated chicken on a baking sheet lined with parchment paper. On a separate baking tray, spread out the vegetable mixture in a single layer.

  • 6

    Place both trays in the oven. Bake the chicken for 20-25 minutes until fully cooked and crispy on the outside, and roast the vegetables for 18-20 minutes until tender and slightly caramelized at the edges.

  • 7

    Check the chicken to ensure it’s reached an internal temperature of 165°F. Let it rest for a few minutes before serving alongside the roasted vegetables.