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 savory twist on classic baked chicken, marinated in tangy buttermilk for extra tenderness and crispiness. Paired with a medley of roasted bell peppers, zucchini, and red onion, this dish delivers a satisfying balance of lean protein and vibrant vegetables, ideal for a clean meal any time of the day.

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NUTRITION

357kcal
Protein
37.9g
Fat
10.3g
Carbs
28.5g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1/4 cup Buttermilk

1 cup chopped Red Bell Pepper

1 cup sliced Zucchini

1/2 cup chopped Red Onion

1 teaspoon Olive Oil

1/2 teaspoon Garlic Powder

1/2 teaspoon Smoked Paprika

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    In a bowl, combine the buttermilk, garlic powder, smoked paprika, salt, and pepper.

  • 3

    Add the chicken breast to the marinade, ensuring it is well-coated. Allow it to marinate for at least 30 minutes, or up to 2 hours in the refrigerator.

  • 4

    While marinating, chop the red bell pepper, zucchini, and red onion. Place them in a separate baking dish and drizzle with olive oil, tossing to coat evenly. Season lightly with salt and pepper.

  • 5

    Remove the chicken from the marinade and place it on a baking sheet lined with parchment paper. Optionally, drizzle any remaining marinade over the chicken.

  • 6

    Bake the chicken in the preheated oven for 20-25 minutes until cooked through and lightly crispy on the edges.

  • 7

    Simultaneously, roast the vegetables in the oven for about 20 minutes or until tender and slightly caramelized.

  • 8

    Serve the crispy baked chicken alongside the roasted vegetables for a balanced, flavorful meal.

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 savory twist on classic baked chicken, marinated in tangy buttermilk for extra tenderness and crispiness. Paired with a medley of roasted bell peppers, zucchini, and red onion, this dish delivers a satisfying balance of lean protein and vibrant vegetables, ideal for a clean meal any time of the day.

NUTRITION

357kcal
Protein
37.9g
Fat
10.3g
Carbs
28.5g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1/4 cup Buttermilk

1 cup chopped Red Bell Pepper

1 cup sliced Zucchini

1/2 cup chopped Red Onion

1 teaspoon Olive Oil

1/2 teaspoon Garlic Powder

1/2 teaspoon Smoked Paprika

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    In a bowl, combine the buttermilk, garlic powder, smoked paprika, salt, and pepper.

  • 3

    Add the chicken breast to the marinade, ensuring it is well-coated. Allow it to marinate for at least 30 minutes, or up to 2 hours in the refrigerator.

  • 4

    While marinating, chop the red bell pepper, zucchini, and red onion. Place them in a separate baking dish and drizzle with olive oil, tossing to coat evenly. Season lightly with salt and pepper.

  • 5

    Remove the chicken from the marinade and place it on a baking sheet lined with parchment paper. Optionally, drizzle any remaining marinade over the chicken.

  • 6

    Bake the chicken in the preheated oven for 20-25 minutes until cooked through and lightly crispy on the edges.

  • 7

    Simultaneously, roast the vegetables in the oven for about 20 minutes or until tender and slightly caramelized.

  • 8

    Serve the crispy baked chicken alongside the roasted vegetables for a balanced, flavorful meal.