YOUR SOLIN GENERATED RECIPE
Crispy Oven-Baked Chicken with Savory Herb Biscuits
Enjoy a satisfying meal featuring tender, oven-baked chicken coated in a light, crispy whole wheat breadcrumb crust paired with a freshly baked, savory herb biscuit. The dish offers a delightful balance of textures and flavors, with the juicy chicken complementing the fluffy, aromatic biscuit perfect for any time of day.
INGREDIENTS
6 oz Chicken Breast
1 large Egg White
1/4 cup Whole Wheat Breadcrumbs
1/3 cup Whole Wheat Flour
1/2 tsp Baking Powder
Pinch of Salt
1 tsp Unsalted Butter
2 tbsp Low-Fat Milk
1 tbsp Mixed Fresh Herbs
PREPARATION
Preheat your oven to 400°F. Line a baking sheet with parchment paper.
For the chicken, pat dry the chicken breast. In a small bowl, whisk the egg white.
Dip the chicken breast in the egg white, then coat evenly with whole wheat breadcrumbs. Place the chicken on the prepared baking sheet.
Bake the chicken in the preheated oven for about 20-25 minutes, or until the internal temperature reaches 165°F and the coating is golden and crispy.
Meanwhile, preheat a separate oven pan or a small cast iron skillet for the biscuits, or prepare a baking dish if you prefer to bake on a separate tray.
In a mixing bowl, combine whole wheat flour, baking powder, and a pinch of salt. Cut in the unsalted butter until the mixture resembles coarse crumbs.
Stir in the low-fat milk and mixed fresh herbs until just combined. Avoid overmixing to keep the biscuits light and fluffy.
Drop the biscuit dough by spoonfuls onto a lightly greased baking sheet, forming 1 biscuit portion. Bake in the oven (if using same oven, adjust time accordingly) at 400°F for about 12-15 minutes until risen and golden.
Once both the chicken and biscuits are baked, serve them together for a balanced meal that fits within your desired protein and calorie range.