Crispy Baked Chicken Cutlets with Lemon-Herb Roasted Asparagus

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

Crispy Baked Chicken Cutlets with Lemon-Herb Roasted Asparagus

YOUR SOLIN GENERATED RECIPE

Crispy Baked Chicken Cutlets with Lemon-Herb Roasted Asparagus

Enjoy a light and crunchy take on classic chicken cutlets paired with vibrant, zesty lemon-herb roasted asparagus. Perfectly baked for a satisfying, protein-packed dinner with a wonderful mix of tangy and savory flavors.

Try 7 days free, then $12.99 / mo.

NUTRITION

423kcal
Protein
45.5g
Fat
11.7g
Carbs
20.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast Cutlet

1/4 cup Whole Wheat Breadcrumbs

1 cup Asparagus

1 tsp Olive Oil

1 tbsp Lemon Juice

1 tsp Garlic Powder

1 tsp Dried Oregano

Salt and Black Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Line a baking sheet with parchment paper. Arrange the asparagus on one side and drizzle with olive oil, lemon juice, garlic powder, dried oregano, salt, and pepper. Toss to coat evenly.

  • 3

    Place the chicken breast cutlets on the baking sheet separated from the asparagus. Season both sides with salt and pepper.

  • 4

    Sprinkle the whole wheat breadcrumbs over the top of the chicken cutlets, pressing gently to adhere.

  • 5

    Bake everything in the oven for about 18-20 minutes until the chicken reaches an internal temperature of 165°F and the asparagus is tender and slightly crispy.

  • 6

    Flip the chicken halfway through for even baking if desired. Once done, remove from the oven and serve immediately with an extra squeeze of lemon on top.

Crispy Baked Chicken Cutlets with Lemon-Herb Roasted Asparagus

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

Crispy Baked Chicken Cutlets with Lemon-Herb Roasted Asparagus

YOUR SOLIN GENERATED RECIPE

Crispy Baked Chicken Cutlets with Lemon-Herb Roasted Asparagus

Enjoy a light and crunchy take on classic chicken cutlets paired with vibrant, zesty lemon-herb roasted asparagus. Perfectly baked for a satisfying, protein-packed dinner with a wonderful mix of tangy and savory flavors.

NUTRITION

423kcal
Protein
45.5g
Fat
11.7g
Carbs
20.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast Cutlet

1/4 cup Whole Wheat Breadcrumbs

1 cup Asparagus

1 tsp Olive Oil

1 tbsp Lemon Juice

1 tsp Garlic Powder

1 tsp Dried Oregano

Salt and Black Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Line a baking sheet with parchment paper. Arrange the asparagus on one side and drizzle with olive oil, lemon juice, garlic powder, dried oregano, salt, and pepper. Toss to coat evenly.

  • 3

    Place the chicken breast cutlets on the baking sheet separated from the asparagus. Season both sides with salt and pepper.

  • 4

    Sprinkle the whole wheat breadcrumbs over the top of the chicken cutlets, pressing gently to adhere.

  • 5

    Bake everything in the oven for about 18-20 minutes until the chicken reaches an internal temperature of 165°F and the asparagus is tender and slightly crispy.

  • 6

    Flip the chicken halfway through for even baking if desired. Once done, remove from the oven and serve immediately with an extra squeeze of lemon on top.