Crispy Buttermilk Baked Chicken with Roasted 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 Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Buttermilk Baked Chicken with Roasted Vegetables

Enjoy a wholesome and flavorful meal with tender baked chicken marinated in buttermilk, lightly coated in a crunchy whole wheat breadcrumb layer and paired with a vibrant medley of roasted vegetables. This dish is a satisfying blend of crisp textures and savory spices, making it perfect for a balanced meal any time of day.

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NUTRITION

407kcal
Protein
43.2g
Fat
10.8g
Carbs
32.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/4 cup Buttermilk

1/4 cup Whole Wheat Breadcrumbs

1 medium Mixed Bell Pepper

1 medium Zucchini

1 medium Carrot

1 small Red Onion

1 tsp Olive Oil

Salt & Pepper to taste

1 tsp Garlic Powder

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    In a shallow bowl, combine the buttermilk, salt, pepper, and garlic powder. Add the chicken breast, ensuring it is fully coated. Allow it to marinate for at least 20 minutes (or up to 2 hours in the refrigerator for deeper flavor).

  • 3

    Place the whole wheat breadcrumbs on a small plate.

  • 4

    Remove the chicken from the buttermilk marinade, allowing any excess to drip off, then press it into the breadcrumbs to create a light, crispy coating.

  • 5

    Cut the bell pepper, zucchini, carrot, and red onion into bite-sized pieces. Toss the vegetables in a bowl with olive oil, salt, and pepper.

  • 6

    Arrange the breadcrumb-coated chicken and vegetables on a baking sheet lined with parchment paper.

  • 7

    Bake for 20-25 minutes, turning the vegetables halfway through, until the chicken is cooked through (internal temperature reaches 165°F) and the vegetables are tender and slightly caramelized.

  • 8

    Let the chicken rest for a few minutes before serving alongside the roasted vegetables.

Crispy Buttermilk Baked Chicken with Roasted 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 Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Buttermilk Baked Chicken with Roasted Vegetables

Enjoy a wholesome and flavorful meal with tender baked chicken marinated in buttermilk, lightly coated in a crunchy whole wheat breadcrumb layer and paired with a vibrant medley of roasted vegetables. This dish is a satisfying blend of crisp textures and savory spices, making it perfect for a balanced meal any time of day.

NUTRITION

407kcal
Protein
43.2g
Fat
10.8g
Carbs
32.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/4 cup Buttermilk

1/4 cup Whole Wheat Breadcrumbs

1 medium Mixed Bell Pepper

1 medium Zucchini

1 medium Carrot

1 small Red Onion

1 tsp Olive Oil

Salt & Pepper to taste

1 tsp Garlic Powder

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    In a shallow bowl, combine the buttermilk, salt, pepper, and garlic powder. Add the chicken breast, ensuring it is fully coated. Allow it to marinate for at least 20 minutes (or up to 2 hours in the refrigerator for deeper flavor).

  • 3

    Place the whole wheat breadcrumbs on a small plate.

  • 4

    Remove the chicken from the buttermilk marinade, allowing any excess to drip off, then press it into the breadcrumbs to create a light, crispy coating.

  • 5

    Cut the bell pepper, zucchini, carrot, and red onion into bite-sized pieces. Toss the vegetables in a bowl with olive oil, salt, and pepper.

  • 6

    Arrange the breadcrumb-coated chicken and vegetables on a baking sheet lined with parchment paper.

  • 7

    Bake for 20-25 minutes, turning the vegetables halfway through, until the chicken is cooked through (internal temperature reaches 165°F) and the vegetables are tender and slightly caramelized.

  • 8

    Let the chicken rest for a few minutes before serving alongside the roasted vegetables.