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

Savor a perfectly balanced dish featuring tender, marinated chicken breast coated in a light almond flour crisp, paired with a colorful medley of roasted broccoli and red bell pepper. This dish offers a delightful crunch in every bite while delivering a satisfying combination of flavors and textures that's ideal for a wholesome dinner.

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NUTRITION

496kcal
Protein
47g
Fat
18g
Carbs
16.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/4 cup Buttermilk

2 tbsp Almond Flour

1/2 tbsp Olive Oil

1 cup Broccoli

1/2 cup Red Bell Pepper

Salt and Pepper to taste

Garlic Powder to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    In a shallow dish, pour the buttermilk and season it with salt, pepper, and a pinch of garlic powder.

  • 3

    Add the chicken breast to the buttermilk, ensuring it’s well-coated. Let it marinate for at least 30 minutes in the refrigerator.

  • 4

    Place the almond flour in a separate shallow dish. After marinating, dredge the chicken breast in the almond flour, ensuring a light and even coating on all sides.

  • 5

    Arrange the coated chicken on the prepared baking sheet.

  • 6

    In a bowl, toss the broccoli and red bell pepper with 1/2 tablespoon of olive oil, salt, and pepper.

  • 7

    Spread the vegetables around the chicken on the baking sheet.

  • 8

    Bake in the preheated oven for 20-25 minutes or until the chicken is fully cooked and the coating is golden and crispy, while the vegetables are tender and slightly charred at the edges.

  • 9

    Remove from the oven, let the chicken rest for a few minutes, and serve warm.

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

Savor a perfectly balanced dish featuring tender, marinated chicken breast coated in a light almond flour crisp, paired with a colorful medley of roasted broccoli and red bell pepper. This dish offers a delightful crunch in every bite while delivering a satisfying combination of flavors and textures that's ideal for a wholesome dinner.

NUTRITION

496kcal
Protein
47g
Fat
18g
Carbs
16.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/4 cup Buttermilk

2 tbsp Almond Flour

1/2 tbsp Olive Oil

1 cup Broccoli

1/2 cup Red Bell Pepper

Salt and Pepper to taste

Garlic Powder to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    In a shallow dish, pour the buttermilk and season it with salt, pepper, and a pinch of garlic powder.

  • 3

    Add the chicken breast to the buttermilk, ensuring it’s well-coated. Let it marinate for at least 30 minutes in the refrigerator.

  • 4

    Place the almond flour in a separate shallow dish. After marinating, dredge the chicken breast in the almond flour, ensuring a light and even coating on all sides.

  • 5

    Arrange the coated chicken on the prepared baking sheet.

  • 6

    In a bowl, toss the broccoli and red bell pepper with 1/2 tablespoon of olive oil, salt, and pepper.

  • 7

    Spread the vegetables around the chicken on the baking sheet.

  • 8

    Bake in the preheated oven for 20-25 minutes or until the chicken is fully cooked and the coating is golden and crispy, while the vegetables are tender and slightly charred at the edges.

  • 9

    Remove from the oven, let the chicken rest for a few minutes, and serve warm.