Crispy Baked Buttermilk Chicken with Roasted Vegetables

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

Crispy Baked Buttermilk Chicken with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Baked Buttermilk Chicken with Roasted Vegetables

Enjoy a flavorful twist on classic fried chicken with a crispy, baked buttermilk coating paired with a medley of roasted vegetables. The tender chicken is marinated in tangy buttermilk and lightly dredged in almond flour for crunch, while the vibrant vegetables are roasted with a drizzle of olive oil and herbs for a balanced, satisfying meal.

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NUTRITION

461kcal
Protein
45.6g
Fat
23.8g
Carbs
17.3g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/4 cup Low-Fat Buttermilk

1/4 cup Almond Flour

1/2 cup diced Zucchini

1/2 cup diced Red Bell Pepper

1/4 medium Red Onion, sliced

1 tsp Olive Oil

Seasonings (Salt, Pepper, Garlic Powder) to taste

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PREPARATION

  • 1

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

  • 2

    Place the chicken breast in a shallow dish and pour the low-fat buttermilk over it. Add a pinch of salt, pepper, and garlic powder. Let it marinate for at least 30 minutes (or up to 2 hours) in the refrigerator.

  • 3

    In a separate bowl, add the almond flour along with a pinch more salt, pepper, and garlic powder.

  • 4

    Remove the chicken from the buttermilk, allowing excess liquid to drip off. Dredge the chicken in the almond flour mixture, ensuring it’s evenly coated.

  • 5

    Place the coated chicken breast on the prepared baking sheet.

  • 6

    In a mixing bowl, toss the diced zucchini, red bell pepper, and red onion slices with olive oil, salt, and pepper.

  • 7

    Spread the vegetables around the chicken on the baking sheet.

  • 8

    Bake in the preheated oven for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and lightly caramelized.

  • 9

    Remove from the oven and let the chicken rest for a few minutes before serving.

Crispy Baked Buttermilk Chicken with Roasted Vegetables

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

Crispy Baked Buttermilk Chicken with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Baked Buttermilk Chicken with Roasted Vegetables

Enjoy a flavorful twist on classic fried chicken with a crispy, baked buttermilk coating paired with a medley of roasted vegetables. The tender chicken is marinated in tangy buttermilk and lightly dredged in almond flour for crunch, while the vibrant vegetables are roasted with a drizzle of olive oil and herbs for a balanced, satisfying meal.

NUTRITION

461kcal
Protein
45.6g
Fat
23.8g
Carbs
17.3g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/4 cup Low-Fat Buttermilk

1/4 cup Almond Flour

1/2 cup diced Zucchini

1/2 cup diced Red Bell Pepper

1/4 medium Red Onion, sliced

1 tsp Olive Oil

Seasonings (Salt, Pepper, Garlic Powder) to taste

PREPARATION

  • 1

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

  • 2

    Place the chicken breast in a shallow dish and pour the low-fat buttermilk over it. Add a pinch of salt, pepper, and garlic powder. Let it marinate for at least 30 minutes (or up to 2 hours) in the refrigerator.

  • 3

    In a separate bowl, add the almond flour along with a pinch more salt, pepper, and garlic powder.

  • 4

    Remove the chicken from the buttermilk, allowing excess liquid to drip off. Dredge the chicken in the almond flour mixture, ensuring it’s evenly coated.

  • 5

    Place the coated chicken breast on the prepared baking sheet.

  • 6

    In a mixing bowl, toss the diced zucchini, red bell pepper, and red onion slices with olive oil, salt, and pepper.

  • 7

    Spread the vegetables around the chicken on the baking sheet.

  • 8

    Bake in the preheated oven for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and lightly caramelized.

  • 9

    Remove from the oven and let the chicken rest for a few minutes before serving.