YOUR SOLIN GENERATED RECIPE
Crispy Oven-Baked Buttermilk Chicken with Roasted Vegetables
Enjoy a satisfying meal featuring tender, marinated chicken breast with a light, crispy whole wheat breadcrumb coating, perfectly paired with a medley of roasted broccoli, carrot, and red bell pepper. The aromas of garlic and herbs blend beautifully during baking, resulting in a wholesome dish that’s both crunchy and juicy.
INGREDIENTS
6 oz Chicken Breast
1/4 cup Low-Fat Buttermilk
2 tbsp Whole Wheat Breadcrumbs
1 cup Broccoli Florets
1/2 cup Sliced Carrot
1/2 cup Sliced Red Bell Pepper
1 tsp Olive Oil
Salt, Pepper & Garlic Powder to taste
PREPARATION
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
In a shallow bowl, pour the buttermilk and add a pinch of salt, pepper, and garlic powder. Add the chicken breast to the bowl, ensuring it is well coated. Allow it to marinate for at least 15 minutes.
In a separate small bowl, mix the whole wheat breadcrumbs with a little extra salt, pepper, and garlic powder.
Remove the chicken from the buttermilk, allowing excess to drip off. Dredge the chicken in the breadcrumb mixture, pressing gently to adhere.
Place the coated chicken breast on the prepared baking sheet.
In a mixing bowl, toss the broccoli, carrots, and red bell pepper with olive oil, salt, pepper, and garlic powder until evenly coated.
Arrange the vegetables around the chicken on the baking sheet.
Bake in the preheated oven for 20-25 minutes, or until the chicken is cooked through (internal temperature of 165°F) and the vegetables are tender and slightly caramelized.
Optionally broil for an additional 2-3 minutes for extra crispiness on the chicken and a char on the vegetables.
Serve immediately and enjoy your flavorful, clean-eating meal.