Crispy Buttermilk Baked Chicken with Roasted Root Vegetables

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

Crispy Buttermilk Baked Chicken with Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Buttermilk Baked Chicken with Roasted Root Vegetables

Experience the satisfying crunch of lightly breaded chicken infused with tangy buttermilk and aromatic herbs, paired with a medley of tender roasted root vegetables. This wholesome dish delivers a perfect balance of protein and vibrant flavors, making it an ideal choice for a hearty, yet clean meal.

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NUTRITION

455kcal
Protein
39.8g
Fat
11.5g
Carbs
47g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/4 cup Buttermilk

1/4 cup Whole Wheat Bread Crumbs

1 medium Carrot

1 medium Parsnip

1 teaspoon Olive Oil

Salt & Pepper (to taste)

Dried Herbs (to taste)

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    In a bowl, combine the buttermilk with a pinch of salt, pepper, and dried herbs.

  • 3

    Place the chicken breast in the bowl, ensuring it is fully coated. Marinate for at least 30 minutes to absorb flavors.

  • 4

    On a separate plate, spread out the whole wheat bread crumbs. Once the chicken is marinated, coat it evenly in the bread crumbs for a crispy exterior.

  • 5

    Prepare the roasted vegetables by peeling and cutting the carrot and parsnip into bite-sized pieces. Toss them in olive oil, salt, pepper, and a sprinkle of dried herbs.

  • 6

    Arrange the breaded chicken and the seasoned root vegetables on a baking sheet lined with parchment paper.

  • 7

    Bake in the preheated oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly caramelized.

  • 8

    Remove from the oven, let it rest for a few minutes, then serve warm.

Crispy Buttermilk Baked Chicken with Roasted Root Vegetables

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

Crispy Buttermilk Baked Chicken with Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Buttermilk Baked Chicken with Roasted Root Vegetables

Experience the satisfying crunch of lightly breaded chicken infused with tangy buttermilk and aromatic herbs, paired with a medley of tender roasted root vegetables. This wholesome dish delivers a perfect balance of protein and vibrant flavors, making it an ideal choice for a hearty, yet clean meal.

NUTRITION

455kcal
Protein
39.8g
Fat
11.5g
Carbs
47g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/4 cup Buttermilk

1/4 cup Whole Wheat Bread Crumbs

1 medium Carrot

1 medium Parsnip

1 teaspoon Olive Oil

Salt & Pepper (to taste)

Dried Herbs (to taste)

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    In a bowl, combine the buttermilk with a pinch of salt, pepper, and dried herbs.

  • 3

    Place the chicken breast in the bowl, ensuring it is fully coated. Marinate for at least 30 minutes to absorb flavors.

  • 4

    On a separate plate, spread out the whole wheat bread crumbs. Once the chicken is marinated, coat it evenly in the bread crumbs for a crispy exterior.

  • 5

    Prepare the roasted vegetables by peeling and cutting the carrot and parsnip into bite-sized pieces. Toss them in olive oil, salt, pepper, and a sprinkle of dried herbs.

  • 6

    Arrange the breaded chicken and the seasoned root vegetables on a baking sheet lined with parchment paper.

  • 7

    Bake in the preheated oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly caramelized.

  • 8

    Remove from the oven, let it rest for a few minutes, then serve warm.