Crispy Buttermilk Herb Baked Chicken

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Buttermilk Herb Baked Chicken

YOUR SOLIN GENERATED RECIPE

Crispy Buttermilk Herb Baked Chicken

Savor the satisfying crunch and juicy interior of this baked chicken, marinated in tangy buttermilk and infused with aromatic fresh herbs, then coated in a light almond flour crust. Served with a side of steamed broccoli, this dish is a balanced, wholesome meal perfect for breakfast, lunch, or dinner.

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NUTRITION

450kcal
Protein
48.3g
Fat
20.9g
Carbs
24.9g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/2 cup Low-Fat Buttermilk

1/4 cup Almond Flour

1 tbsp Fresh Thyme

1 tbsp Fresh Rosemary

1 tsp Garlic Powder

Pinch Sea Salt

1/2 tsp Black Pepper

1 cup Broccoli Florets

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PREPARATION

  • 1

    Preheat the oven to 400°F and line a baking sheet with parchment paper.

  • 2

    In a shallow bowl, combine the low-fat buttermilk, fresh thyme, fresh rosemary, garlic powder, sea salt, and black pepper.

  • 3

    Place the chicken breast in the bowl, ensuring it is well-coated in the herb buttermilk marinade. Let it marinate for at least 20 minutes in the refrigerator.

  • 4

    After marinating, transfer the chicken onto a plate and lightly dredge it in almond flour, pressing gently so the coating sticks evenly.

  • 5

    Place the coated chicken breast on the prepared baking sheet and bake in the preheated oven for 20-25 minutes or until the chicken reaches an internal temperature of 165°F.

  • 6

    While the chicken bakes, steam the broccoli florets until they are tender yet crisp, about 5-7 minutes.

  • 7

    Remove the chicken from the oven, and serve hot alongside the steamed broccoli for a balanced, nutrient-packed meal.

Crispy Buttermilk Herb Baked Chicken

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Buttermilk Herb Baked Chicken

YOUR SOLIN GENERATED RECIPE

Crispy Buttermilk Herb Baked Chicken

Savor the satisfying crunch and juicy interior of this baked chicken, marinated in tangy buttermilk and infused with aromatic fresh herbs, then coated in a light almond flour crust. Served with a side of steamed broccoli, this dish is a balanced, wholesome meal perfect for breakfast, lunch, or dinner.

NUTRITION

450kcal
Protein
48.3g
Fat
20.9g
Carbs
24.9g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/2 cup Low-Fat Buttermilk

1/4 cup Almond Flour

1 tbsp Fresh Thyme

1 tbsp Fresh Rosemary

1 tsp Garlic Powder

Pinch Sea Salt

1/2 tsp Black Pepper

1 cup Broccoli Florets

PREPARATION

  • 1

    Preheat the oven to 400°F and line a baking sheet with parchment paper.

  • 2

    In a shallow bowl, combine the low-fat buttermilk, fresh thyme, fresh rosemary, garlic powder, sea salt, and black pepper.

  • 3

    Place the chicken breast in the bowl, ensuring it is well-coated in the herb buttermilk marinade. Let it marinate for at least 20 minutes in the refrigerator.

  • 4

    After marinating, transfer the chicken onto a plate and lightly dredge it in almond flour, pressing gently so the coating sticks evenly.

  • 5

    Place the coated chicken breast on the prepared baking sheet and bake in the preheated oven for 20-25 minutes or until the chicken reaches an internal temperature of 165°F.

  • 6

    While the chicken bakes, steam the broccoli florets until they are tender yet crisp, about 5-7 minutes.

  • 7

    Remove the chicken from the oven, and serve hot alongside the steamed broccoli for a balanced, nutrient-packed meal.