YOUR SOLIN GENERATED RECIPE
Crispy Buttermilk Baked Chicken with Roasted Vegetables
Savor the delight of tender chicken breast marinated in buttermilk, lightly coated with whole wheat breadcrumbs, baked to perfection with a satisfying crisp. Paired with a colorful medley of roasted vegetables drizzled with olive oil, this dish offers a balanced mix of lean protein and vibrant flavors—a nourishing and satisfying meal for any time of day.
INGREDIENTS
6 ounces Chicken Breast
1/4 cup Buttermilk
1/4 cup Whole Wheat Breadcrumbs
1 cup Mixed Vegetables
1 teaspoon Olive Oil
PREPARATION
Preheat your oven to 400°F.
In a bowl, mix the chicken breast pieces with buttermilk, ensuring they are well coated. Allow them to marinate for at least 30 minutes in the refrigerator.
After marination, remove the chicken from the buttermilk and lightly dredge each piece in whole wheat breadcrumbs for a crispy coating.
Place the breaded chicken on a baking sheet lined with parchment paper.
On a separate baking tray, toss the mixed vegetables with olive oil, and season with salt and pepper as desired.
Bake both trays in the preheated oven. Roast the vegetables for about 20-25 minutes until tender and slightly caramelized. Bake the chicken for 25-30 minutes or until fully cooked through and the coating is crispy.
Serve the crispy baked chicken alongside the roasted vegetables, and enjoy a balanced and flavorful meal.