Name: Buttermilk Marinated Roasted Chicken
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 oz chicken breast; 0.5 cup low-fat buttermilk; 1 clove garlic; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.5 tsp dried thyme; 0.5 tsp smoked paprika; 1 cup brussels sprouts; 0.5 medium sweet potato; 0.5 tbsp extra virgin olive oil

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

YOUR SOLIN GENERATED RECIPE

Buttermilk Marinated Roasted Chicken

Chicken breast roasted to succulent perfection after a tangy buttermilk soak, paired with golden sweet potatoes and charred Brussels sprouts.

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NUTRITION

Protein

45.2g

Fat

13.1g

Carbs

33.9g

SERVINGS

1 serving

INGREDIENTS

4 oz chicken breast

0.5 cup low-fat buttermilk

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp dried thyme

0.5 tsp smoked paprika

1 cup brussels sprouts

0.5 medium sweet potato

0.5 tbsp extra virgin olive oil

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PREPARATION

1
In a medium bowl, whisk together the buttermilk, minced garlic, dried thyme, and smoked paprika.
2
Place the chicken breast in a sealable bag or shallow dish, pour the buttermilk mixture over it, and refrigerate for at least 30 minutes.
3
Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
4
Trim and halve the Brussels sprouts, and dice the sweet potato into 1-inch cubes.
5
Toss the vegetables on the baking sheet with olive oil, sea salt, and black pepper until evenly coated.
6
Remove the chicken from the marinade, letting the excess drip off, and place it in the center of the baking sheet surrounded by the vegetables.
7
Roast for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and caramelized.