YOUR SOLIN GENERATED RECIPE
Crispy Baked Chicken with Fluffy Savory Biscuits
Enjoy a satisfying dish featuring tender, crispy baked chicken paired with a light and fluffy savory biscuit. The chicken is lightly coated with whole wheat breadcrumbs and aromatic herbs, then baked to perfection. The biscuit, made with whole wheat flour and a splash of almond milk, provides a delightful, hearty balance, perfect for a wholesome meal any time of day.
INGREDIENTS
5 oz Chicken Breast (142g)
1/4 cup Whole Wheat Breadcrumbs (20g)
1 tsp Olive Oil Spray
1/3 cup Whole Wheat Flour (43g)
1/4 cup Unsweetened Almond Milk (60ml)
1/2 tsp Baking Powder
Salt & Pepper to taste
Garlic Powder & Dried Thyme to taste
PREPARATION
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper and lightly spray with olive oil.
For the chicken: Pat the chicken breast dry. In a shallow dish, combine the whole wheat breadcrumbs with garlic powder, dried thyme, salt, and pepper.
Lightly spray the chicken with olive oil spray and press both sides into the breadcrumb mixture until evenly coated.
Place the chicken on the prepared baking sheet and bake for 20-25 minutes or until the internal temperature reaches 165°F (74°C) and the coating becomes crispy.
While the chicken is baking, prepare the savory biscuits. In a bowl, mix the whole wheat flour and baking powder with a pinch of salt.
Pour in the unsweetened almond milk and stir until just combined to form a soft dough. Avoid over-mixing to keep the biscuit light and fluffy.
Shape the dough into one biscuit (or divide into two smaller biscuits for a different presentation) and place on a separate lightly greased baking pan.
Bake the biscuit in the oven for about 12-15 minutes until lightly golden on top.
Plate the crispy baked chicken alongside the warm, fluffy savory biscuit and serve immediately.