Crispy Buttermilk-Marinated Baked Chicken

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

Crispy Buttermilk-Marinated Baked Chicken

YOUR SOLIN GENERATED RECIPE

Crispy Buttermilk-Marinated Baked Chicken

Savor the tenderness of chicken breast marinated in tangy buttermilk, lightly coated in a crisp almond flour crust. This baked chicken offers a satisfying crunch with a harmonious blend of herbs and spices, making it a delectable option for a wholesome meal.

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NUTRITION

405kcal
Protein
44.8g
Fat
19g
Carbs
14.8g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/4 cup Low-Fat Buttermilk

1/4 cup Almond Flour

1/2 tsp Garlic Powder

1/2 tsp Onion Powder

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Place the chicken breast in a shallow dish and pour the buttermilk over it, ensuring it is fully submerged. Cover and refrigerate for at least 2 hours or overnight for best results.

  • 2

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

  • 3

    In a small bowl, combine the almond flour, garlic powder, onion powder, salt, and black pepper.

  • 4

    Remove the chicken from the buttermilk marinade, allowing any excess liquid to drip off. Dredge the chicken in the almond flour mixture, pressing lightly to adhere the coating evenly on both sides.

  • 5

    Place the coated chicken breasts onto the prepared baking sheet. Optionally, spray lightly with cooking spray to enhance crispiness.

  • 6

    Bake in the preheated oven for 20-25 minutes, or until the internal temperature reaches 165°F (74°C) and the coating is crisp and golden.

  • 7

    Remove from the oven and let the chicken rest for a few minutes before serving.

Crispy Buttermilk-Marinated Baked Chicken

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

Crispy Buttermilk-Marinated Baked Chicken

YOUR SOLIN GENERATED RECIPE

Crispy Buttermilk-Marinated Baked Chicken

Savor the tenderness of chicken breast marinated in tangy buttermilk, lightly coated in a crisp almond flour crust. This baked chicken offers a satisfying crunch with a harmonious blend of herbs and spices, making it a delectable option for a wholesome meal.

NUTRITION

405kcal
Protein
44.8g
Fat
19g
Carbs
14.8g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/4 cup Low-Fat Buttermilk

1/4 cup Almond Flour

1/2 tsp Garlic Powder

1/2 tsp Onion Powder

Salt and Black Pepper to taste

PREPARATION

  • 1

    Place the chicken breast in a shallow dish and pour the buttermilk over it, ensuring it is fully submerged. Cover and refrigerate for at least 2 hours or overnight for best results.

  • 2

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

  • 3

    In a small bowl, combine the almond flour, garlic powder, onion powder, salt, and black pepper.

  • 4

    Remove the chicken from the buttermilk marinade, allowing any excess liquid to drip off. Dredge the chicken in the almond flour mixture, pressing lightly to adhere the coating evenly on both sides.

  • 5

    Place the coated chicken breasts onto the prepared baking sheet. Optionally, spray lightly with cooking spray to enhance crispiness.

  • 6

    Bake in the preheated oven for 20-25 minutes, or until the internal temperature reaches 165°F (74°C) and the coating is crisp and golden.

  • 7

    Remove from the oven and let the chicken rest for a few minutes before serving.