Crispy Buttermilk Chicken with Roasted Vegetables

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

Crispy Buttermilk Chicken with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Buttermilk Chicken with Roasted Vegetables

Enjoy a delicious twist on a classic favorite with tender, marinated chicken perfectly coated in a crunchy almond flour crust paired with an assortment of roasted vegetables. This dish delivers savory flavors with a satisfying texture, making it a wholesome meal ideal for balanced dining.

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NUTRITION

505kcal
Protein
56.1g
Fat
19.6g
Carbs
28g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/4 cup Buttermilk

1/4 cup Almond Flour

1 cup Broccoli

1/2 medium Red Bell Pepper

1 small Carrot

1 tsp Garlic Powder

Salt & Pepper to taste

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PREPARATION

  • 1

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

  • 2

    In a shallow dish, combine the buttermilk, garlic powder, salt, and pepper. Add the chicken breast, ensuring it is fully coated, and let it marinate for at least 20 minutes.

  • 3

    Place the almond flour in another shallow dish. Remove the chicken from the marinade and dredge it evenly in the almond flour until well coated.

  • 4

    Chop the broccoli into florets, slice the red bell pepper, and cut the carrot into sticks. Toss the vegetables with a drizzle of olive oil (optional, if within calorie limits) and a pinch of salt and pepper.

  • 5

    Arrange the coated chicken breast and vegetables on the prepared baking sheet.

  • 6

    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 crispy.

  • 7

    Remove from oven and let rest for a few minutes before serving. Enjoy your crispy buttermilk chicken with a side of flavorful roasted vegetables.

Crispy Buttermilk Chicken with Roasted Vegetables

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

Crispy Buttermilk Chicken with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Buttermilk Chicken with Roasted Vegetables

Enjoy a delicious twist on a classic favorite with tender, marinated chicken perfectly coated in a crunchy almond flour crust paired with an assortment of roasted vegetables. This dish delivers savory flavors with a satisfying texture, making it a wholesome meal ideal for balanced dining.

NUTRITION

505kcal
Protein
56.1g
Fat
19.6g
Carbs
28g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/4 cup Buttermilk

1/4 cup Almond Flour

1 cup Broccoli

1/2 medium Red Bell Pepper

1 small Carrot

1 tsp Garlic Powder

Salt & Pepper to taste

PREPARATION

  • 1

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

  • 2

    In a shallow dish, combine the buttermilk, garlic powder, salt, and pepper. Add the chicken breast, ensuring it is fully coated, and let it marinate for at least 20 minutes.

  • 3

    Place the almond flour in another shallow dish. Remove the chicken from the marinade and dredge it evenly in the almond flour until well coated.

  • 4

    Chop the broccoli into florets, slice the red bell pepper, and cut the carrot into sticks. Toss the vegetables with a drizzle of olive oil (optional, if within calorie limits) and a pinch of salt and pepper.

  • 5

    Arrange the coated chicken breast and vegetables on the prepared baking sheet.

  • 6

    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 crispy.

  • 7

    Remove from oven and let rest for a few minutes before serving. Enjoy your crispy buttermilk chicken with a side of flavorful roasted vegetables.