YOUR SOLIN GENERATED RECIPE
Crispy Buttermilk Baked Chicken with Roasted Broccoli
Enjoy a lean and crispy baked chicken that's been marinated in buttermilk for tenderness, coated lightly in whole wheat breadcrumbs for crunch, and served with perfectly roasted broccoli drizzled with olive oil. This balanced dish offers a delightful mix of savory flavors and textures, perfect for a wholesome meal at any time.
INGREDIENTS
6 oz Chicken Breast
1/4 cup Low-Fat Buttermilk
1/4 cup Whole Wheat Breadcrumbs
1 cup Broccoli Florets
1 tsp Olive Oil
PREPARATION
Preheat the oven to 400°F (200°C).
In a shallow bowl, pour the low-fat buttermilk. Add salt, pepper, and a pinch of paprika to season the marinade.
Place the chicken breast in the bowl and let it marinate for at least 30 minutes to tenderize.
On a plate, spread the whole wheat breadcrumbs. Remove the chicken from the buttermilk, letting the excess drip off, and coat the chicken evenly in the breadcrumbs.
Place the breaded chicken on a baking sheet lined with parchment paper.
In a separate bowl, toss the broccoli florets with olive oil, salt, and pepper.
Arrange the broccoli next to the chicken on the baking sheet.
Bake in the preheated oven for 20-25 minutes, or until the chicken is cooked through and the breadcrumbs are golden and crispy, and the broccoli is lightly roasted.
Remove from the oven and let rest for a few minutes before serving.