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 twist on classic baked chicken. Tender chicken breast is marinated in a tangy buttermilk blend, lightly coated with our secret crispy herb mixture, and baked to perfection. Paired with a colorful medley of roasted broccoli and carrots drizzled with olive oil, this meal brings a burst of flavor and texture that works for any mealtime.

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NUTRITION

428kcal
Protein
40.9g
Fat
20g
Carbs
24.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 cup Low-Fat Buttermilk

1 cup Broccoli

1 medium Carrot

1 tbsp Olive Oil

1 tsp Dried Oregano

1 tsp Garlic Powder

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    In a shallow dish, combine the low-fat buttermilk, dried oregano, garlic powder, salt, and pepper.

  • 3

    Add the chicken breast to the dish and ensure it is well-coated with the buttermilk mixture. Let it marinate for at least 30 minutes in the refrigerator.

  • 4

    While the chicken marinates, prepare the vegetables. Cut the broccoli into florets and slice the carrot into sticks.

  • 5

    Toss the vegetables with olive oil, a pinch of salt, and pepper on a baking sheet.

  • 6

    Place the marinated chicken breast on a separate baking tray lined with parchment paper.

  • 7

    Bake the chicken and vegetables in the preheated oven. Roast the vegetables for about 20-25 minutes until tender and slightly caramelized, and bake the chicken for 25-30 minutes until the internal temperature reaches 165°F.

  • 8

    Once both are done, serve the crispy baked chicken alongside the roasted vegetables and enjoy!

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 twist on classic baked chicken. Tender chicken breast is marinated in a tangy buttermilk blend, lightly coated with our secret crispy herb mixture, and baked to perfection. Paired with a colorful medley of roasted broccoli and carrots drizzled with olive oil, this meal brings a burst of flavor and texture that works for any mealtime.

NUTRITION

428kcal
Protein
40.9g
Fat
20g
Carbs
24.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 cup Low-Fat Buttermilk

1 cup Broccoli

1 medium Carrot

1 tbsp Olive Oil

1 tsp Dried Oregano

1 tsp Garlic Powder

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    In a shallow dish, combine the low-fat buttermilk, dried oregano, garlic powder, salt, and pepper.

  • 3

    Add the chicken breast to the dish and ensure it is well-coated with the buttermilk mixture. Let it marinate for at least 30 minutes in the refrigerator.

  • 4

    While the chicken marinates, prepare the vegetables. Cut the broccoli into florets and slice the carrot into sticks.

  • 5

    Toss the vegetables with olive oil, a pinch of salt, and pepper on a baking sheet.

  • 6

    Place the marinated chicken breast on a separate baking tray lined with parchment paper.

  • 7

    Bake the chicken and vegetables in the preheated oven. Roast the vegetables for about 20-25 minutes until tender and slightly caramelized, and bake the chicken for 25-30 minutes until the internal temperature reaches 165°F.

  • 8

    Once both are done, serve the crispy baked chicken alongside the roasted vegetables and enjoy!