Crispy Buttermilk Baked Chicken with Roasted Root 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 Root Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Buttermilk Baked Chicken with Roasted Root Vegetables

Enjoy a savory, wholesome dish featuring tender baked chicken marinated in tangy buttermilk and coated with a crispy breadcrumb crust, paired with a vibrant medley of roasted root vegetables. The balanced combination of lean protein, satisfying crunch, and naturally sweet veggies makes this meal a delightful comfort food perfect for any time of the day.

Try 3 days free, then $12.99 / mo.

NUTRITION

390kcal
Protein
41.5g
Fat
10.6g
Carbs
31g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/4 cup Low-Fat Buttermilk

2 tbsp Whole Wheat Breadcrumbs

1 medium Carrot

1 medium Parsnip

1 tsp Olive Oil

Pinch of Salt

Pinch of Black Pepper

1 tsp Garlic Powder

1 tsp Smoked Paprika

Try 3 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.

  • 2

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

  • 3

    Add the chicken breast to the buttermilk mixture, ensuring it is well coated. Let it marinate for at least 20 minutes.

  • 4

    While the chicken is marinating, peel and cut the carrot and parsnip into uniform sticks.

  • 5

    Place the chopped vegetables in a mixing bowl. Drizzle with olive oil and season lightly with salt and pepper. Toss to coat evenly.

  • 6

    Arrange the marinated chicken breast on the prepared baking sheet. Sprinkle the whole wheat breadcrumbs evenly over the top of the chicken, pressing slightly to adhere.

  • 7

    Place 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 caramelized.

  • 9

    Once done, remove from the oven and let the dish rest for a few minutes before serving.

Crispy Buttermilk Baked Chicken with Roasted Root 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 Root Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Buttermilk Baked Chicken with Roasted Root Vegetables

Enjoy a savory, wholesome dish featuring tender baked chicken marinated in tangy buttermilk and coated with a crispy breadcrumb crust, paired with a vibrant medley of roasted root vegetables. The balanced combination of lean protein, satisfying crunch, and naturally sweet veggies makes this meal a delightful comfort food perfect for any time of the day.

NUTRITION

390kcal
Protein
41.5g
Fat
10.6g
Carbs
31g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/4 cup Low-Fat Buttermilk

2 tbsp Whole Wheat Breadcrumbs

1 medium Carrot

1 medium Parsnip

1 tsp Olive Oil

Pinch of Salt

Pinch of Black Pepper

1 tsp Garlic Powder

1 tsp Smoked Paprika

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.

  • 2

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

  • 3

    Add the chicken breast to the buttermilk mixture, ensuring it is well coated. Let it marinate for at least 20 minutes.

  • 4

    While the chicken is marinating, peel and cut the carrot and parsnip into uniform sticks.

  • 5

    Place the chopped vegetables in a mixing bowl. Drizzle with olive oil and season lightly with salt and pepper. Toss to coat evenly.

  • 6

    Arrange the marinated chicken breast on the prepared baking sheet. Sprinkle the whole wheat breadcrumbs evenly over the top of the chicken, pressing slightly to adhere.

  • 7

    Place 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 caramelized.

  • 9

    Once done, remove from the oven and let the dish rest for a few minutes before serving.