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

Savor the flavor of tender, buttermilk-marinated chicken coated in a light, crispy whole wheat crust, paired with a vibrant medley of roasted broccoli, red bell pepper, zucchini, and carrot. Each bite delivers a delightful crunch, a burst of natural sweetness from the vegetables, and a comforting warmth that makes this dish a wholesome and satisfying meal.

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NUTRITION

418kcal
Protein
41.7g
Fat
11.3g
Carbs
46.9g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/4 cup Low-Fat Buttermilk

1/4 cup Whole Wheat Flour

1 cup Chopped Broccoli

1/2 cup Chopped Red Bell Pepper

1/2 cup Chopped Zucchini

1 medium Carrot, sliced

1 tsp Olive Oil

Seasonings to taste (Salt, Pepper, Garlic Powder)

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    In a shallow bowl, combine the low-fat buttermilk with a pinch of salt, pepper, and garlic powder. Add the chicken breast and let it marinate for at least 20 minutes.

  • 3

    In another plate, place the whole wheat flour mixed with a bit of salt, pepper, and garlic powder.

  • 4

    Remove the chicken from the marinade and dredge evenly in the flour mixture, shaking off any excess.

  • 5

    Place the coated chicken on a baking sheet lined with parchment paper.

  • 6

    In a separate bowl, toss the chopped broccoli, red bell pepper, zucchini, and sliced carrot with olive oil, salt, and pepper.

  • 7

    Spread the vegetables around the chicken on the baking sheet.

  • 8

    Bake in the preheated oven for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender and slightly crispy on the edges.

  • 9

    Serve warm and enjoy your crispy buttermilk chicken paired with roasted vegetables.

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

Savor the flavor of tender, buttermilk-marinated chicken coated in a light, crispy whole wheat crust, paired with a vibrant medley of roasted broccoli, red bell pepper, zucchini, and carrot. Each bite delivers a delightful crunch, a burst of natural sweetness from the vegetables, and a comforting warmth that makes this dish a wholesome and satisfying meal.

NUTRITION

418kcal
Protein
41.7g
Fat
11.3g
Carbs
46.9g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/4 cup Low-Fat Buttermilk

1/4 cup Whole Wheat Flour

1 cup Chopped Broccoli

1/2 cup Chopped Red Bell Pepper

1/2 cup Chopped Zucchini

1 medium Carrot, sliced

1 tsp Olive Oil

Seasonings to taste (Salt, Pepper, Garlic Powder)

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    In a shallow bowl, combine the low-fat buttermilk with a pinch of salt, pepper, and garlic powder. Add the chicken breast and let it marinate for at least 20 minutes.

  • 3

    In another plate, place the whole wheat flour mixed with a bit of salt, pepper, and garlic powder.

  • 4

    Remove the chicken from the marinade and dredge evenly in the flour mixture, shaking off any excess.

  • 5

    Place the coated chicken on a baking sheet lined with parchment paper.

  • 6

    In a separate bowl, toss the chopped broccoli, red bell pepper, zucchini, and sliced carrot with olive oil, salt, and pepper.

  • 7

    Spread the vegetables around the chicken on the baking sheet.

  • 8

    Bake in the preheated oven for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender and slightly crispy on the edges.

  • 9

    Serve warm and enjoy your crispy buttermilk chicken paired with roasted vegetables.