Name: Crispy Baked Buttermilk Chicken with Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Chicken Breast; 2 tbsp Buttermilk; 1/4 cup Whole Wheat Breadcrumbs; 1/2 cup diced Bell Pepper; 1/2 cup diced Zucchini; 1/4 cup diced Red Onion; 2 tsp Olive Oil

Crispy Baked Buttermilk Chicken with Roasted Vegetables

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

YOUR SOLIN GENERATED RECIPE

Crispy Baked Buttermilk Chicken with Roasted Vegetables

Savor the satisfying crunch of perfectly baked buttermilk chicken, enrobed in whole wheat breadcrumbs, paired with a colorful medley of roasted bell peppers, zucchini, and red onion. This dish achieves a harmonious balance of lean protein and wholesome vegetables, making it a delightful option for a nutritious dinner.

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NUTRITION

Protein

37.9g

Fat

16g

Carbs

34.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

2 tbsp Buttermilk

1/4 cup Whole Wheat Breadcrumbs

1/2 cup diced Bell Pepper

1/2 cup diced Zucchini

1/4 cup diced Red Onion

2 tsp Olive Oil

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PREPARATION

1
Preheat your oven to 400°F and line a baking sheet with parchment paper.
2
In a shallow dish, add the buttermilk and submerge the chicken breast. Allow it to marinate for about 15 minutes.
3
Remove the chicken from the buttermilk and coat it evenly with whole wheat breadcrumbs.
4
Dice the bell pepper, zucchini, and red onion. Toss the vegetables in a bowl with olive oil, salt, and pepper to taste.
5
Place the breaded chicken on the prepared baking sheet. Arrange the tossed vegetables around the chicken.
6
Bake in the preheated oven for 20-25 minutes or until the chicken is cooked through and the vegetables are tender and slightly caramelized.
7
Remove from the oven, plate the chicken with a generous serving of roasted vegetables, and serve warm.