NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken Breast

1/4 cup Buttermilk

1/4 cup Panko Breadcrumbs

1 cup Broccoli

1 Medium Carrot

1 cup Zucchini

1 tbsp Olive Oil

1 tsp Garlic Powder

1 tsp Paprika

Pinch Salt

Pinch Black Pepper

PREPARATION

• 1

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

• 2

  In a small bowl, combine the buttermilk with garlic powder, paprika, salt, and black pepper.

• 3

  Place the chicken breast in a shallow dish and pour the buttermilk mixture over it. Allow it to marinate for at least 15 minutes, turning the chicken to coat evenly.

• 4

  In another bowl, spread out the panko breadcrumbs.

• 5

  After marinating, transfer the chicken to the breadcrumb bowl and press lightly to coat all sides.

• 6

  Arrange the breadcrumb-coated chicken on the prepared baking sheet.

• 7

  Chop broccoli, carrot, and zucchini into bite-sized pieces. Toss them with olive oil, a pinch of salt, and additional pepper if desired.

• 8

  Place the vegetables around the chicken on the baking sheet, ensuring they are in a single layer.

• 9

  Bake for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the vegetables are tender and slightly crisp.

• 10

  Serve warm and enjoy your nutritious, crispy baked chicken with roasted vegetables.