Crispy Buttermilk Baked Chicken with Roasted Veggies

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

Crispy Buttermilk Baked Chicken with Roasted Veggies

YOUR SOLIN GENERATED RECIPE

Crispy Buttermilk Baked Chicken with Roasted Veggies

Enjoy a perfectly balanced meal featuring tender chicken breast marinated in buttermilk and coated with whole wheat breadcrumbs to achieve a crispy exterior. Baked to perfection and paired with a vibrant medley of roasted broccoli and red bell pepper, this dish offers a delightful mix of textures and flavors for a satisfying, clean eating experience.

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NUTRITION

398kcal
Protein
43.3g
Fat
10.6g
Carbs
31.8g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/4 cup Buttermilk

1/4 cup Whole Wheat Breadcrumbs

1 tsp Olive Oil

1/2 cup Broccoli

1/2 cup Red Bell Pepper

Salt and Pepper to taste

Garlic Powder to taste

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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 buttermilk with a pinch of salt, pepper, and garlic powder. Place the chicken breast in the bowl, ensuring it’s fully submerged, and let it marinate for at least 30 minutes.

  • 3

    In another bowl, add the whole wheat breadcrumbs seasoned lightly with salt and garlic powder.

  • 4

    Remove the chicken from the buttermilk, allowing the excess to drip off. Dredge the chicken in the breadcrumbs, pressing gently to ensure an even coating.

  • 5

    Place the coated chicken breast on the prepared baking sheet.

  • 6

    In a separate bowl, toss the broccoli and red bell pepper with olive oil, salt, and pepper. Spread the veggies around the chicken on the baking sheet.

  • 7

    Bake for 20-25 minutes, or until the chicken is cooked through and the coating appears crispy while the veggies are tender and slightly charred.

  • 8

    Remove from the oven, let rest for a few minutes, and serve warm.

Crispy Buttermilk Baked Chicken with Roasted Veggies

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

Crispy Buttermilk Baked Chicken with Roasted Veggies

YOUR SOLIN GENERATED RECIPE

Crispy Buttermilk Baked Chicken with Roasted Veggies

Enjoy a perfectly balanced meal featuring tender chicken breast marinated in buttermilk and coated with whole wheat breadcrumbs to achieve a crispy exterior. Baked to perfection and paired with a vibrant medley of roasted broccoli and red bell pepper, this dish offers a delightful mix of textures and flavors for a satisfying, clean eating experience.

NUTRITION

398kcal
Protein
43.3g
Fat
10.6g
Carbs
31.8g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/4 cup Buttermilk

1/4 cup Whole Wheat Breadcrumbs

1 tsp Olive Oil

1/2 cup Broccoli

1/2 cup Red Bell Pepper

Salt and Pepper to taste

Garlic Powder to taste

PREPARATION

  • 1

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

  • 2

    In a shallow bowl, combine the buttermilk with a pinch of salt, pepper, and garlic powder. Place the chicken breast in the bowl, ensuring it’s fully submerged, and let it marinate for at least 30 minutes.

  • 3

    In another bowl, add the whole wheat breadcrumbs seasoned lightly with salt and garlic powder.

  • 4

    Remove the chicken from the buttermilk, allowing the excess to drip off. Dredge the chicken in the breadcrumbs, pressing gently to ensure an even coating.

  • 5

    Place the coated chicken breast on the prepared baking sheet.

  • 6

    In a separate bowl, toss the broccoli and red bell pepper with olive oil, salt, and pepper. Spread the veggies around the chicken on the baking sheet.

  • 7

    Bake for 20-25 minutes, or until the chicken is cooked through and the coating appears crispy while the veggies are tender and slightly charred.

  • 8

    Remove from the oven, let rest for a few minutes, and serve warm.