YOUR SOLIN GENERATED RECIPE
Crispy Buttermilk Baked Chicken with Roasted Green Beans
Enjoy a delicious and wholesome dinner featuring tender chicken breast marinated in tangy buttermilk, lightly coated in almond flour for a satisfying crisp, paired with perfectly roasted green beans drizzled with olive oil. This meal offers a harmonious balance of protein, healthy fats, and a touch of crunch, delivering both comfort and nutritional benefits.
INGREDIENTS
5 oz Chicken Breast
1/4 cup Buttermilk
1/4 cup Almond Flour
1 cup Green Beans
1 tsp Olive Oil
Salt & Pepper to taste
PREPARATION
Preheat your oven to 425°F (220°C).
In a shallow dish, combine the buttermilk with a pinch of salt and pepper. Add the chicken breast, ensuring it's fully submerged. Let it marinate in the refrigerator for at least 30 minutes for extra tenderness.
Meanwhile, toss the green beans with olive oil, salt, and pepper, and arrange them on a baking sheet lined with parchment paper.
In another shallow bowl, place the almond flour seasoned with a little salt and pepper.
Remove the chicken from the buttermilk marinade, allowing any excess to drip off, then dredge it in the almond flour until it is evenly coated.
Place the coated chicken on a separate lightly greased baking dish.
Bake the chicken and green beans in the preheated oven. Roast the green beans for about 20 minutes, turning them halfway through, and bake the chicken for around 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the coating is golden and crispy.
Serve the crispy baked chicken alongside the roasted green beans for a nutritious, balanced meal.