Crispy Buttermilk Baked Chicken with Roasted Broccoli

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

Crispy Buttermilk Baked Chicken with Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Crispy Buttermilk Baked Chicken with Roasted Broccoli

Enjoy a delicious and satisfying meal featuring tender chicken breast marinated in buttermilk, coated in a light, crispy whole wheat panko breading, and baked to perfection. Paired with oven-roasted broccoli tossed in olive oil and a pinch of salt, this dish is a balanced and flavorful option for any meal.

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NUTRITION

335kcal
Protein
34.5g
Fat
8.2g
Carbs
30g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1/4 cup Low-Fat Buttermilk

1/4 cup Whole Wheat Panko

1 cup Broccoli

1 teaspoon Olive Oil

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.

  • 2

    In a bowl, combine the chicken breast with buttermilk, ensuring the chicken is fully coated. Let it marinate for at least 30 minutes in the refrigerator.

  • 3

    In a separate shallow dish, add the whole wheat panko along with a pinch of salt and pepper.

  • 4

    Remove the chicken from the buttermilk, letting excess drip off, then dredge it in the panko mixture, pressing lightly to adhere the crumbs.

  • 5

    Place the breaded chicken on one side of the baking sheet.

  • 6

    On the other side, arrange the broccoli florets and drizzle with olive oil. Season with salt and pepper, tossing to coat evenly.

  • 7

    Bake in the preheated oven for 20-25 minutes, or until the chicken is cooked through (internal temperature 165°F) and the crust is golden and crispy, and the broccoli is tender and slightly charred.

  • 8

    Remove from the oven and serve immediately.

Crispy Buttermilk Baked Chicken with Roasted Broccoli

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

Crispy Buttermilk Baked Chicken with Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Crispy Buttermilk Baked Chicken with Roasted Broccoli

Enjoy a delicious and satisfying meal featuring tender chicken breast marinated in buttermilk, coated in a light, crispy whole wheat panko breading, and baked to perfection. Paired with oven-roasted broccoli tossed in olive oil and a pinch of salt, this dish is a balanced and flavorful option for any meal.

NUTRITION

335kcal
Protein
34.5g
Fat
8.2g
Carbs
30g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1/4 cup Low-Fat Buttermilk

1/4 cup Whole Wheat Panko

1 cup Broccoli

1 teaspoon Olive Oil

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.

  • 2

    In a bowl, combine the chicken breast with buttermilk, ensuring the chicken is fully coated. Let it marinate for at least 30 minutes in the refrigerator.

  • 3

    In a separate shallow dish, add the whole wheat panko along with a pinch of salt and pepper.

  • 4

    Remove the chicken from the buttermilk, letting excess drip off, then dredge it in the panko mixture, pressing lightly to adhere the crumbs.

  • 5

    Place the breaded chicken on one side of the baking sheet.

  • 6

    On the other side, arrange the broccoli florets and drizzle with olive oil. Season with salt and pepper, tossing to coat evenly.

  • 7

    Bake in the preheated oven for 20-25 minutes, or until the chicken is cooked through (internal temperature 165°F) and the crust is golden and crispy, and the broccoli is tender and slightly charred.

  • 8

    Remove from the oven and serve immediately.