YOUR SOLIN GENERATED RECIPE
Crispy Oven-Baked Chicken with Fluffy Whole Wheat Biscuits
Enjoy a comforting plate of crisp, oven-baked chicken paired with a warm, fluffy whole wheat biscuit. The chicken is lightly coated in a whole wheat panko crust enhanced with a medley of spices and a hint of olive oil, delivering a satisfying crunch with every bite. The biscuit, made with wholesome whole wheat flour and buttermilk, offers a soft, tender texture ideal for soaking up any juices. This balanced dish is perfect for a dinner that feels indulgent yet fits seamlessly into your clean eating lifestyle.
INGREDIENTS
4 oz Chicken Breast
1/8 cup Whole Wheat Panko Breadcrumbs
1/2 tsp Spice Blend (Paprika, Garlic Powder, Salt, Pepper)
1 tsp Olive Oil
40g Whole Wheat Flour
1/2 tsp Baking Powder
1 pinch Salt
2 tbsp Buttermilk
1/2 tsp Unsalted Butter
PREPARATION
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
In a shallow dish, combine the whole wheat panko breadcrumbs with the spice blend.
Pat the chicken breast dry and brush lightly with olive oil, then coat evenly with the breadcrumb mixture.
Place the coated chicken on the prepared baking sheet and bake for 18-20 minutes or until the chicken reaches an internal temperature of 165°F (74°C) and the coating is crispy.
While the chicken is baking, prepare the biscuit dough by mixing the whole wheat flour, baking powder, a pinch of salt, buttermilk, and melted unsalted butter in a small bowl until just combined. Do not overmix.
Shape the dough into a small biscuit and place it on a separate small baking sheet or in an ovenproof dish.
Bake the biscuit in the oven for about 12-15 minutes, or until it rises and is lightly golden on top.
Serve the crispy chicken alongside the fluffy biscuit. Enjoy while warm!