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 the delightful crunch of lightly crispy chicken marinated in tangy buttermilk, paired perfectly with a medley of roasted vegetables that bring natural sweetness and vibrant color to your plate. This dish is a wonderful blend of textures and flavors to satisfy your hunger while keeping your macros in balance.

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NUTRITION

440kcal
Protein
44g
Fat
11g
Carbs
42g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/4 cup Buttermilk

1/4 cup All-Purpose Flour

1 tsp Olive Oil

200g Mixed Vegetables (Bell Peppers, Zucchini, Red Onion)

Salt & Pepper to taste

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PREPARATION

  • 1

    Begin by placing the chicken breast in a bowl and pour in the buttermilk. Season lightly with salt and pepper. Let it marinate for at least 30 minutes in the refrigerator to tenderize and infuse flavor.

  • 2

    Preheat your oven to 425°F (220°C). Toss the mixed vegetables with olive oil, salt, and pepper, and spread them out on a baking sheet.

  • 3

    Remove the chicken from the buttermilk marinade, allowing any excess to drip off. Dredge the chicken evenly in all-purpose flour seasoned with a pinch of salt and pepper.

  • 4

    Heat a lightly greased skillet over medium-high heat. Sear the chicken breast for 2-3 minutes per side until a golden crust forms.

  • 5

    Transfer the seared chicken breast to the baking sheet with vegetables and roast everything in the preheated oven for 15-20 minutes, or until the chicken is fully cooked and the vegetables are tender and slightly caramelized.

  • 6

    Serve the crispy buttermilk chicken alongside a hearty serving of roasted vegetables.

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 the delightful crunch of lightly crispy chicken marinated in tangy buttermilk, paired perfectly with a medley of roasted vegetables that bring natural sweetness and vibrant color to your plate. This dish is a wonderful blend of textures and flavors to satisfy your hunger while keeping your macros in balance.

NUTRITION

440kcal
Protein
44g
Fat
11g
Carbs
42g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/4 cup Buttermilk

1/4 cup All-Purpose Flour

1 tsp Olive Oil

200g Mixed Vegetables (Bell Peppers, Zucchini, Red Onion)

Salt & Pepper to taste

PREPARATION

  • 1

    Begin by placing the chicken breast in a bowl and pour in the buttermilk. Season lightly with salt and pepper. Let it marinate for at least 30 minutes in the refrigerator to tenderize and infuse flavor.

  • 2

    Preheat your oven to 425°F (220°C). Toss the mixed vegetables with olive oil, salt, and pepper, and spread them out on a baking sheet.

  • 3

    Remove the chicken from the buttermilk marinade, allowing any excess to drip off. Dredge the chicken evenly in all-purpose flour seasoned with a pinch of salt and pepper.

  • 4

    Heat a lightly greased skillet over medium-high heat. Sear the chicken breast for 2-3 minutes per side until a golden crust forms.

  • 5

    Transfer the seared chicken breast to the baking sheet with vegetables and roast everything in the preheated oven for 15-20 minutes, or until the chicken is fully cooked and the vegetables are tender and slightly caramelized.

  • 6

    Serve the crispy buttermilk chicken alongside a hearty serving of roasted vegetables.