Crispy Baked Buttermilk Chicken with Roasted Asparagus

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

Crispy Baked Buttermilk Chicken with Roasted Asparagus

YOUR SOLIN GENERATED RECIPE

Crispy Baked Buttermilk Chicken with Roasted Asparagus

Enjoy a lighter take on a comfort classic with this Crispy Baked Buttermilk Chicken paired with tender roasted asparagus. The chicken is marinated in tangy buttermilk, lightly coated in whole wheat flour for a satisfying crunch, and baked to perfection while the asparagus roasts until tender and slightly charred. A balanced dish that dazzles your taste buds with every bite.

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NUTRITION

347kcal
Protein
39.5g
Fat
6.2g
Carbs
32g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1/4 cup Buttermilk

1/4 cup Whole Wheat Flour

1 bundle Asparagus (approx. 90g)

Olive Oil Spray

Salt and Black Pepper

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.

  • 2

    In a shallow bowl, combine the buttermilk with a pinch of salt and pepper. Add the chicken breast and allow it to marinate for at least 20 minutes to absorb the tangy flavors.

  • 3

    In another shallow dish, add the whole wheat flour seasoned lightly with salt and black pepper.

  • 4

    Remove the chicken from the buttermilk marinade, allowing any excess to drip off, and dredge it in the flour mixture until evenly coated.

  • 5

    Place the coated chicken breast on the prepared baking sheet. Arrange the asparagus around the chicken, lightly spraying them with olive oil and seasoning with salt and pepper.

  • 6

    Bake in the preheated oven for 20-25 minutes or until the chicken is cooked through and has a crispy exterior, and the asparagus is tender with slight charred edges.

  • 7

    Remove the tray from the oven and let the chicken rest for a few minutes before slicing and serving alongside the roasted asparagus.

Crispy Baked Buttermilk Chicken with Roasted Asparagus

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

Crispy Baked Buttermilk Chicken with Roasted Asparagus

YOUR SOLIN GENERATED RECIPE

Crispy Baked Buttermilk Chicken with Roasted Asparagus

Enjoy a lighter take on a comfort classic with this Crispy Baked Buttermilk Chicken paired with tender roasted asparagus. The chicken is marinated in tangy buttermilk, lightly coated in whole wheat flour for a satisfying crunch, and baked to perfection while the asparagus roasts until tender and slightly charred. A balanced dish that dazzles your taste buds with every bite.

NUTRITION

347kcal
Protein
39.5g
Fat
6.2g
Carbs
32g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1/4 cup Buttermilk

1/4 cup Whole Wheat Flour

1 bundle Asparagus (approx. 90g)

Olive Oil Spray

Salt and Black Pepper

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.

  • 2

    In a shallow bowl, combine the buttermilk with a pinch of salt and pepper. Add the chicken breast and allow it to marinate for at least 20 minutes to absorb the tangy flavors.

  • 3

    In another shallow dish, add the whole wheat flour seasoned lightly with salt and black pepper.

  • 4

    Remove the chicken from the buttermilk marinade, allowing any excess to drip off, and dredge it in the flour mixture until evenly coated.

  • 5

    Place the coated chicken breast on the prepared baking sheet. Arrange the asparagus around the chicken, lightly spraying them with olive oil and seasoning with salt and pepper.

  • 6

    Bake in the preheated oven for 20-25 minutes or until the chicken is cooked through and has a crispy exterior, and the asparagus is tender with slight charred edges.

  • 7

    Remove the tray from the oven and let the chicken rest for a few minutes before slicing and serving alongside the roasted asparagus.