Crispy Buttermilk Baked Chicken

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

Crispy Buttermilk Baked Chicken

YOUR SOLIN GENERATED RECIPE

Crispy Buttermilk Baked Chicken

Enjoy a hearty dish featuring tender chicken breast marinated in low-fat buttermilk and coated with a crunchy whole wheat breadcrumb and parmesan blend. Perfectly baked for a crisp exterior while keeping the meat juicy and flavorful, this dish delivers a satisfying protein boost with a deliciously light crunch.

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NUTRITION

335kcal
Protein
39.8g
Fat
6.6g
Carbs
25g

SERVINGS

1 serving

INGREDIENTS

1 piece Chicken Breast (170g)

1/4 cup Low-Fat Buttermilk (60g)

1/3 cup Whole Wheat Breadcrumbs (30g)

1 tbsp Grated Parmesan Cheese

1/2 tsp Garlic Powder

1/2 tsp Smoked Paprika

Cooking Spray

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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 bowl, combine the low-fat buttermilk with garlic powder and smoked paprika.

  • 3

    Place the chicken breast in the bowl and ensure it is evenly coated. Let it marinate for at least 30 minutes in the refrigerator.

  • 4

    In a separate shallow dish, mix the whole wheat breadcrumbs with grated Parmesan cheese.

  • 5

    Remove the chicken from the buttermilk, letting any excess drip off, then dredge it in the breadcrumb mixture, pressing gently so the coating adheres well.

  • 6

    Place the coated chicken on the prepared baking sheet and lightly spray the top with cooking spray.

  • 7

    Bake in the preheated oven for 20-25 minutes, or until the chicken is cooked through, the internal temperature reaches 165°F (74°C), and the coating is crispy.

  • 8

    Let it rest for a few minutes before serving.

Crispy Buttermilk Baked Chicken

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

Crispy Buttermilk Baked Chicken

YOUR SOLIN GENERATED RECIPE

Crispy Buttermilk Baked Chicken

Enjoy a hearty dish featuring tender chicken breast marinated in low-fat buttermilk and coated with a crunchy whole wheat breadcrumb and parmesan blend. Perfectly baked for a crisp exterior while keeping the meat juicy and flavorful, this dish delivers a satisfying protein boost with a deliciously light crunch.

NUTRITION

335kcal
Protein
39.8g
Fat
6.6g
Carbs
25g

SERVINGS

1 serving

INGREDIENTS

1 piece Chicken Breast (170g)

1/4 cup Low-Fat Buttermilk (60g)

1/3 cup Whole Wheat Breadcrumbs (30g)

1 tbsp Grated Parmesan Cheese

1/2 tsp Garlic Powder

1/2 tsp Smoked Paprika

Cooking Spray

PREPARATION

  • 1

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

  • 2

    In a shallow bowl, combine the low-fat buttermilk with garlic powder and smoked paprika.

  • 3

    Place the chicken breast in the bowl and ensure it is evenly coated. Let it marinate for at least 30 minutes in the refrigerator.

  • 4

    In a separate shallow dish, mix the whole wheat breadcrumbs with grated Parmesan cheese.

  • 5

    Remove the chicken from the buttermilk, letting any excess drip off, then dredge it in the breadcrumb mixture, pressing gently so the coating adheres well.

  • 6

    Place the coated chicken on the prepared baking sheet and lightly spray the top with cooking spray.

  • 7

    Bake in the preheated oven for 20-25 minutes, or until the chicken is cooked through, the internal temperature reaches 165°F (74°C), and the coating is crispy.

  • 8

    Let it rest for a few minutes before serving.