YOUR SOLIN GENERATED RECIPE
Crispy Buttermilk Baked Chicken with Roasted Vegetables
Enjoy a wholesome dish featuring tender, buttermilk-marinated chicken baked to crispy perfection alongside a colorful medley of roasted vegetables. This meal delivers a satisfying crunch with every bite while keeping the macros in check, making it an ideal option for a balanced dinner.
INGREDIENTS
6 oz Chicken Breast
1/4 cup Buttermilk
2 tbsp Whole Wheat Breadcrumbs
1 cup Mixed Vegetables (Broccoli, Carrot, Red Bell Pepper)
1 tbsp Olive Oil
Salt and Pepper to taste
PREPARATION
Preheat your oven to 425°F.
In a shallow dish, pour the buttermilk and season with a pinch of salt and pepper.
Dip the chicken breast into the buttermilk, ensuring it is well coated.
Transfer the buttermilk-coated chicken onto a plate and evenly sprinkle the whole wheat breadcrumbs over both sides to form a crispy coating.
Place the breaded chicken breast on a baking sheet lined with parchment paper.
In a bowl, toss the mixed vegetables with olive oil, salt, and pepper until evenly coated.
Arrange the vegetables around the chicken on the baking sheet.
Bake in the preheated oven for about 25-30 minutes, or until the chicken is fully cooked and the vegetables are tender and lightly caramelized.
Remove from the oven and let rest for a few minutes before serving.