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 crispy chicken paired with a vibrant medley of roasted vegetables. The chicken is marinated in tangy buttermilk and lightly coated with whole wheat panko for a crunchy finish, while a blend of broccoli, red bell pepper, and zucchini, drizzled with olive oil, provides a perfect balance of flavors and textures.

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NUTRITION

396kcal
Protein
48.7g
Fat
10.2g
Carbs
33g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/4 cup Nonfat Buttermilk

1/4 cup Whole Wheat Panko

1 cup Broccoli, chopped

1/2 cup Red Bell Pepper, sliced

1/2 cup Zucchini, sliced

1 tsp Olive Oil

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.

  • 2

    Place the chicken breast in a shallow dish and pour the nonfat buttermilk over it. Allow it to marinate for at least 20 minutes, or up to 2 hours in the refrigerator.

  • 3

    Meanwhile, prepare the vegetables by chopping broccoli, slicing the red bell pepper, and zucchini. Toss them in a bowl with olive oil, salt, and pepper.

  • 4

    Arrange the marinated chicken on another plate. Dredge each piece in whole wheat panko, pressing gently to adhere the crumbs.

  • 5

    Place the panko-coated chicken on the prepared baking sheet and arrange the seasoned vegetables around it.

  • 6

    Bake in the preheated oven for 20-25 minutes, or until the chicken is cooked through (internal temperature of 165°F) and the vegetables are tender.

  • 7

    If desired, broil for an additional 2-3 minutes for extra crispiness on the chicken.

  • 8

    Remove from oven, let rest for 5 minutes, and serve warm.

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 crispy chicken paired with a vibrant medley of roasted vegetables. The chicken is marinated in tangy buttermilk and lightly coated with whole wheat panko for a crunchy finish, while a blend of broccoli, red bell pepper, and zucchini, drizzled with olive oil, provides a perfect balance of flavors and textures.

NUTRITION

396kcal
Protein
48.7g
Fat
10.2g
Carbs
33g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/4 cup Nonfat Buttermilk

1/4 cup Whole Wheat Panko

1 cup Broccoli, chopped

1/2 cup Red Bell Pepper, sliced

1/2 cup Zucchini, sliced

1 tsp Olive Oil

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.

  • 2

    Place the chicken breast in a shallow dish and pour the nonfat buttermilk over it. Allow it to marinate for at least 20 minutes, or up to 2 hours in the refrigerator.

  • 3

    Meanwhile, prepare the vegetables by chopping broccoli, slicing the red bell pepper, and zucchini. Toss them in a bowl with olive oil, salt, and pepper.

  • 4

    Arrange the marinated chicken on another plate. Dredge each piece in whole wheat panko, pressing gently to adhere the crumbs.

  • 5

    Place the panko-coated chicken on the prepared baking sheet and arrange the seasoned vegetables around it.

  • 6

    Bake in the preheated oven for 20-25 minutes, or until the chicken is cooked through (internal temperature of 165°F) and the vegetables are tender.

  • 7

    If desired, broil for an additional 2-3 minutes for extra crispiness on the chicken.

  • 8

    Remove from oven, let rest for 5 minutes, and serve warm.