Name: Crispy Buttermilk Chicken with Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 oz Chicken Breast; 1/4 cup Buttermilk; 1 tbsp Whole Wheat Flour; 1 cup Broccoli; 1 medium Carrot; 1/2 cup Bell Pepper; 1 tsp Olive Oil; Salt and Pepper to taste

Crispy Buttermilk Chicken with Roasted Vegetables

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

YOUR SOLIN GENERATED RECIPE

Crispy Buttermilk Chicken with Roasted Vegetables

Savor the satisfying crunch of lightly battered chicken infused with tangy buttermilk, paired with a colorful medley of roasted vegetables. Each bite marries the tender, juicy chicken with caramelized vegetables for a dish that's as nutritionally balanced as it is delicious.

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NUTRITION

Protein

38.5g

Fat

10.1g

Carbs

26g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/4 cup Buttermilk

1 tbsp Whole Wheat Flour

1 cup Broccoli

1 medium Carrot

1/2 cup Bell Pepper

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 bowl, pour the buttermilk and lightly season with salt and pepper.
3
Place the chicken breast in the buttermilk, ensuring it's well-coated, and let it marinate for at least 20 minutes.
4
In a separate small dish, sprinkle the whole wheat flour.
5
Remove the chicken from the buttermilk, letting any excess drip off, then lightly coat it with the whole wheat flour.
6
On a baking sheet, toss the broccoli, diced carrot, and sliced bell pepper with olive oil, salt, and pepper.
7
Place the coated chicken breast on the baking sheet with the vegetables.
8
Roast in the oven for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender and slightly crispy.
9
Serve warm and enjoy your balanced, crispy buttermilk chicken with roasted vegetables.