Healthy Crispy Buttermilk Chicken with Roasted Vegetables

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

Healthy Crispy Buttermilk Chicken with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Healthy Crispy Buttermilk Chicken with Roasted Vegetables

Enjoy this wholesome twist on a classic comfort dish featuring tender chicken breast marinated in low-fat buttermilk, coated lightly in almond flour for a crispy finish, and paired with a medley of roasted vegetables. The dish offers a delightful balance of textures and savory flavors with a satisfying crunch and vibrant roasted notes.

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NUTRITION

433kcal
Protein
53.5g
Fat
17g
Carbs
18g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/3 cup Low-Fat Buttermilk

2 tbsp Almond Flour

1 cup Mixed Roasted Vegetables (Broccoli & Zucchini)

1 tsp Olive Oil

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    In a shallow dish, pour the low-fat buttermilk and add a pinch of salt and pepper. Submerge the chicken breast in the buttermilk, ensuring it is well coated. Let it marinate for at least 20 minutes.

  • 3

    Place the almond flour in another plate. Remove the chicken from the buttermilk, allowing any excess to drip off, and dredge thoroughly in the almond flour, pressing gently to adhere.

  • 4

    Set the coated chicken on a parchment-lined baking sheet.

  • 5

    Prepare the vegetables by tossing them in a bowl with olive oil, salt, and pepper.

  • 6

    Spread the vegetables on another baking sheet in a single layer.

  • 7

    Place both the chicken and vegetables in the oven. Roast the vegetables for about 20-25 minutes until tender and lightly charred, and bake the chicken for 18-22 minutes until the internal temperature reaches 165°F and the coating is crispy.

  • 8

    Remove both from the oven, let the chicken rest for a few minutes, then serve the crispy buttermilk chicken alongside the roasted vegetables.

Healthy Crispy Buttermilk Chicken with Roasted Vegetables

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

Healthy Crispy Buttermilk Chicken with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Healthy Crispy Buttermilk Chicken with Roasted Vegetables

Enjoy this wholesome twist on a classic comfort dish featuring tender chicken breast marinated in low-fat buttermilk, coated lightly in almond flour for a crispy finish, and paired with a medley of roasted vegetables. The dish offers a delightful balance of textures and savory flavors with a satisfying crunch and vibrant roasted notes.

NUTRITION

433kcal
Protein
53.5g
Fat
17g
Carbs
18g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/3 cup Low-Fat Buttermilk

2 tbsp Almond Flour

1 cup Mixed Roasted Vegetables (Broccoli & Zucchini)

1 tsp Olive Oil

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    In a shallow dish, pour the low-fat buttermilk and add a pinch of salt and pepper. Submerge the chicken breast in the buttermilk, ensuring it is well coated. Let it marinate for at least 20 minutes.

  • 3

    Place the almond flour in another plate. Remove the chicken from the buttermilk, allowing any excess to drip off, and dredge thoroughly in the almond flour, pressing gently to adhere.

  • 4

    Set the coated chicken on a parchment-lined baking sheet.

  • 5

    Prepare the vegetables by tossing them in a bowl with olive oil, salt, and pepper.

  • 6

    Spread the vegetables on another baking sheet in a single layer.

  • 7

    Place both the chicken and vegetables in the oven. Roast the vegetables for about 20-25 minutes until tender and lightly charred, and bake the chicken for 18-22 minutes until the internal temperature reaches 165°F and the coating is crispy.

  • 8

    Remove both from the oven, let the chicken rest for a few minutes, then serve the crispy buttermilk chicken alongside the roasted vegetables.