Crispy Buttermilk-Marinated 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-Marinated Baked Chicken with Roasted Asparagus

YOUR SOLIN GENERATED RECIPE

Crispy Buttermilk-Marinated Baked Chicken with Roasted Asparagus

Enjoy tender chicken breast marinated in tangy buttermilk, coated lightly in almond flour for a crisp finish, paired with perfectly roasted asparagus. A satisfying meal that delivers a delightful crunch and savory flavor, ideal for dinner without compromising your nutrition goals.

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NUTRITION

365kcal
Protein
36.9g
Fat
18g
Carbs
15.6g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/4 cup Buttermilk

1/4 cup Almond Flour

1 cup Asparagus

1/2 tsp Garlic Powder

1/2 tsp Smoked Paprika

Salt and Pepper to taste

1 tsp Olive Oil

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PREPARATION

  • 1

    In a bowl, combine the buttermilk with garlic powder, smoked paprika, salt, and pepper. Add the chicken breast, ensuring it is fully submerged, and marinate in the refrigerator for at least 1-2 hours.

  • 2

    Preheat your oven to 400°F. Line a baking sheet with parchment paper.

  • 3

    Remove the chicken from the marinade and lightly coat it in almond flour. Shake off any excess coating.

  • 4

    Place the coated chicken breast on one side of the baking sheet.

  • 5

    On the other side, arrange the asparagus. Drizzle with olive oil and season with salt and pepper.

  • 6

    Bake in the preheated oven for 20-25 minutes, or until the chicken is cooked through and the almond flour coating is golden and crispy. The asparagus should be tender yet slightly crisp.

  • 7

    Remove from the oven, let rest for a few minutes, and serve immediately.

Crispy Buttermilk-Marinated 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-Marinated Baked Chicken with Roasted Asparagus

YOUR SOLIN GENERATED RECIPE

Crispy Buttermilk-Marinated Baked Chicken with Roasted Asparagus

Enjoy tender chicken breast marinated in tangy buttermilk, coated lightly in almond flour for a crisp finish, paired with perfectly roasted asparagus. A satisfying meal that delivers a delightful crunch and savory flavor, ideal for dinner without compromising your nutrition goals.

NUTRITION

365kcal
Protein
36.9g
Fat
18g
Carbs
15.6g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/4 cup Buttermilk

1/4 cup Almond Flour

1 cup Asparagus

1/2 tsp Garlic Powder

1/2 tsp Smoked Paprika

Salt and Pepper to taste

1 tsp Olive Oil

PREPARATION

  • 1

    In a bowl, combine the buttermilk with garlic powder, smoked paprika, salt, and pepper. Add the chicken breast, ensuring it is fully submerged, and marinate in the refrigerator for at least 1-2 hours.

  • 2

    Preheat your oven to 400°F. Line a baking sheet with parchment paper.

  • 3

    Remove the chicken from the marinade and lightly coat it in almond flour. Shake off any excess coating.

  • 4

    Place the coated chicken breast on one side of the baking sheet.

  • 5

    On the other side, arrange the asparagus. Drizzle with olive oil and season with salt and pepper.

  • 6

    Bake in the preheated oven for 20-25 minutes, or until the chicken is cooked through and the almond flour coating is golden and crispy. The asparagus should be tender yet slightly crisp.

  • 7

    Remove from the oven, let rest for a few minutes, and serve immediately.