Crispy Baked Buttermilk-Marinated Chicken

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

Crispy Baked Buttermilk-Marinated Chicken

YOUR SOLIN GENERATED RECIPE

Crispy Baked Buttermilk-Marinated Chicken

Enjoy a delicious, crispy yet tender chicken dish that features a tangy buttermilk marinade to enhance flavor and juiciness, with a light whole wheat coating baked to perfection. This meal offers a balanced profile perfect for any time of the day.

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NUTRITION

391kcal
Protein
41.7g
Fat
10.3g
Carbs
28.2g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/2 cup Buttermilk

1/4 cup Whole Wheat Flour

1 tsp Olive Oil

1 tsp Paprika

1 tsp Garlic Powder

Salt and Black Pepper to taste

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PREPARATION

  • 1

    In a bowl, combine the buttermilk with paprika, garlic powder, salt, and pepper. Stir well to create the marinade.

  • 2

    Place the chicken breast in the marinade ensuring it is fully coated. Refrigerate and allow it to marinate for at least 2 hours (or overnight for best flavor).

  • 3

    Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.

  • 4

    In a shallow dish, add the whole wheat flour. Remove the chicken from the marinade letting any excess drip off, then dredge each piece in the flour until evenly coated.

  • 5

    Place the floured chicken on the prepared baking sheet. Drizzle a small amount of olive oil over the chicken to help it crisp while baking.

  • 6

    Bake in the preheated oven for 20-25 minutes, flipping halfway through, until the chicken is golden and cooked through (internal temperature should reach 165°F).

  • 7

    Let the chicken rest for a few minutes before serving to lock in the juices.

Crispy Baked Buttermilk-Marinated Chicken

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

Crispy Baked Buttermilk-Marinated Chicken

YOUR SOLIN GENERATED RECIPE

Crispy Baked Buttermilk-Marinated Chicken

Enjoy a delicious, crispy yet tender chicken dish that features a tangy buttermilk marinade to enhance flavor and juiciness, with a light whole wheat coating baked to perfection. This meal offers a balanced profile perfect for any time of the day.

NUTRITION

391kcal
Protein
41.7g
Fat
10.3g
Carbs
28.2g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/2 cup Buttermilk

1/4 cup Whole Wheat Flour

1 tsp Olive Oil

1 tsp Paprika

1 tsp Garlic Powder

Salt and Black Pepper to taste

PREPARATION

  • 1

    In a bowl, combine the buttermilk with paprika, garlic powder, salt, and pepper. Stir well to create the marinade.

  • 2

    Place the chicken breast in the marinade ensuring it is fully coated. Refrigerate and allow it to marinate for at least 2 hours (or overnight for best flavor).

  • 3

    Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.

  • 4

    In a shallow dish, add the whole wheat flour. Remove the chicken from the marinade letting any excess drip off, then dredge each piece in the flour until evenly coated.

  • 5

    Place the floured chicken on the prepared baking sheet. Drizzle a small amount of olive oil over the chicken to help it crisp while baking.

  • 6

    Bake in the preheated oven for 20-25 minutes, flipping halfway through, until the chicken is golden and cooked through (internal temperature should reach 165°F).

  • 7

    Let the chicken rest for a few minutes before serving to lock in the juices.