Crispy Buttermilk Baked Chicken with Roasted Asparagus

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

Crispy Buttermilk Baked Chicken with Roasted Asparagus

YOUR SOLIN GENERATED RECIPE

Crispy Buttermilk Baked Chicken with Roasted Asparagus

Enjoy a perfectly balanced meal featuring tender chicken breast marinated in buttermilk and coated with a light whole wheat breadcrumb crust, baked to crispy perfection, and paired with roasted asparagus drizzled with olive oil and aromatic seasonings.

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NUTRITION

408kcal
Protein
45.6g
Fat
10.9g
Carbs
31g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/4 cup Low-Fat Buttermilk

1/3 cup Whole Wheat Breadcrumbs

8 spears Asparagus

1 tsp Olive Oil

Seasonings (Garlic Powder, Salt, Pepper) to taste

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PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Place the chicken breast in a shallow dish and pour the buttermilk over it. Allow it to marinate for at least 30 minutes to tenderize.

  • 3

    Meanwhile, lightly season the asparagus with olive oil, salt, and pepper, and set aside.

  • 4

    After marinating, remove the chicken from the buttermilk and dredge it in the whole wheat breadcrumbs seasoned with garlic powder, salt, and pepper, ensuring an even coating.

  • 5

    Place the breaded chicken on a baking sheet lined with parchment paper and arrange the seasoned asparagus around it.

  • 6

    Bake in the preheated oven for about 20-25 minutes, until the chicken is cooked through and the coating is crispy, and the asparagus is tender with slight browning.

  • 7

    Let the chicken rest for a few minutes before serving alongside the roasted asparagus.

Crispy Buttermilk Baked Chicken with Roasted Asparagus

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

Crispy Buttermilk Baked Chicken with Roasted Asparagus

YOUR SOLIN GENERATED RECIPE

Crispy Buttermilk Baked Chicken with Roasted Asparagus

Enjoy a perfectly balanced meal featuring tender chicken breast marinated in buttermilk and coated with a light whole wheat breadcrumb crust, baked to crispy perfection, and paired with roasted asparagus drizzled with olive oil and aromatic seasonings.

NUTRITION

408kcal
Protein
45.6g
Fat
10.9g
Carbs
31g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/4 cup Low-Fat Buttermilk

1/3 cup Whole Wheat Breadcrumbs

8 spears Asparagus

1 tsp Olive Oil

Seasonings (Garlic Powder, Salt, Pepper) to taste

PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Place the chicken breast in a shallow dish and pour the buttermilk over it. Allow it to marinate for at least 30 minutes to tenderize.

  • 3

    Meanwhile, lightly season the asparagus with olive oil, salt, and pepper, and set aside.

  • 4

    After marinating, remove the chicken from the buttermilk and dredge it in the whole wheat breadcrumbs seasoned with garlic powder, salt, and pepper, ensuring an even coating.

  • 5

    Place the breaded chicken on a baking sheet lined with parchment paper and arrange the seasoned asparagus around it.

  • 6

    Bake in the preheated oven for about 20-25 minutes, until the chicken is cooked through and the coating is crispy, and the asparagus is tender with slight browning.

  • 7

    Let the chicken rest for a few minutes before serving alongside the roasted asparagus.