Crispy Buttermilk Baked Chicken with Roasted 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 Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Buttermilk Baked Chicken with Roasted Vegetables

Enjoy a satisfying, crispy baked chicken breast marinated in low-fat buttermilk and lightly coated in whole wheat flour, paired with oven-roasted broccoli and carrots drizzled with olive oil. This dish offers a delightful balance of crunch and tender flavors that cater perfectly to your health goals.

Try 7 days free, then $12.99 / mo.

NUTRITION

486kcal
Protein
49.9g
Fat
10.6g
Carbs
43g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/4 cup Low-Fat Buttermilk

1/4 cup Whole Wheat Flour

100g Broccoli

100g Carrots

1 tsp Olive Oil

Seasonings (Salt, Pepper, Paprika, Garlic Powder) to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.

  • 2

    In a shallow dish, combine the low-fat buttermilk with a pinch of salt, pepper, paprika, and garlic powder. Place the chicken breast in the dish and allow it to marinate for at least 20 minutes.

  • 3

    In another shallow bowl, add the whole wheat flour seasoned lightly with salt, pepper, paprika, and garlic powder.

  • 4

    Remove the chicken from the buttermilk marinade and dredge it in the flour until evenly coated.

  • 5

    Arrange the coated chicken breast on the prepared baking sheet.

  • 6

    Prepare the vegetables by tossing broccoli and carrots in a bowl with olive oil and a sprinkle of salt and pepper.

  • 7

    Spread the vegetables around the chicken on the baking sheet.

  • 8

    Bake in the preheated oven for about 25-30 minutes, or until the chicken is cooked through and the vegetables are tender. Turn the chicken and stir the vegetables halfway through for even crisping.

  • 9

    Allow to cool for a few minutes before serving.

Crispy Buttermilk Baked Chicken with Roasted 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 Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Buttermilk Baked Chicken with Roasted Vegetables

Enjoy a satisfying, crispy baked chicken breast marinated in low-fat buttermilk and lightly coated in whole wheat flour, paired with oven-roasted broccoli and carrots drizzled with olive oil. This dish offers a delightful balance of crunch and tender flavors that cater perfectly to your health goals.

NUTRITION

486kcal
Protein
49.9g
Fat
10.6g
Carbs
43g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/4 cup Low-Fat Buttermilk

1/4 cup Whole Wheat Flour

100g Broccoli

100g Carrots

1 tsp Olive Oil

Seasonings (Salt, Pepper, Paprika, Garlic Powder) to taste

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.

  • 2

    In a shallow dish, combine the low-fat buttermilk with a pinch of salt, pepper, paprika, and garlic powder. Place the chicken breast in the dish and allow it to marinate for at least 20 minutes.

  • 3

    In another shallow bowl, add the whole wheat flour seasoned lightly with salt, pepper, paprika, and garlic powder.

  • 4

    Remove the chicken from the buttermilk marinade and dredge it in the flour until evenly coated.

  • 5

    Arrange the coated chicken breast on the prepared baking sheet.

  • 6

    Prepare the vegetables by tossing broccoli and carrots in a bowl with olive oil and a sprinkle of salt and pepper.

  • 7

    Spread the vegetables around the chicken on the baking sheet.

  • 8

    Bake in the preheated oven for about 25-30 minutes, or until the chicken is cooked through and the vegetables are tender. Turn the chicken and stir the vegetables halfway through for even crisping.

  • 9

    Allow to cool for a few minutes before serving.