YOUR SOLIN GENERATED RECIPE
Crispy Buttermilk Baked Chicken with Roasted Vegetables
Savor a wholesome meal featuring tender, marinated chicken baked to a crispy finish and served alongside a vibrant mix of roasted vegetables. The tangy buttermilk marinade adds a subtle zing while herbs and spices elevate each bite, making this dish a balanced treat perfect for any meal of the day.
INGREDIENTS
5 oz Chicken Breast
1/4 cup Lowfat Buttermilk
1/2 medium Zucchini
1/2 medium Red Bell Pepper
1/4 medium Red Onion
1 tsp Olive Oil
1/2 tsp Paprika
1/2 tsp Garlic Powder
Salt & Pepper to taste
PREPARATION
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
In a shallow bowl, combine the lowfat buttermilk, paprika, garlic powder, salt, and pepper.
Add the chicken breast to the marinade and allow it to soak for at least 20 minutes for maximum flavor.
Chop the zucchini, red bell pepper, and red onion into bite-sized pieces and place them in a mixing bowl.
Drizzle the vegetables with olive oil, season with salt and pepper, and toss gently to coat evenly.
Arrange the marinated chicken breast on the prepared baking sheet and surround it with the seasoned vegetables.
Bake in the preheated oven for 25-30 minutes, until the chicken is fully cooked and the vegetables are tender and slightly crispy.
Remove from oven, let rest for a few minutes, and serve warm.