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 deliciously crispy yet lighter baked chicken paired with vibrant, roasted asparagus. The buttermilk marinade ensures a tender bite while the whole wheat breadcrumbs add crunch without extra guilt. This dish is perfectly balanced for a hearty meal that’s as pleasing to the palate as it is aligned with your nutritional goals.

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NUTRITION

366kcal
Protein
42.3g
Fat
13.3g
Carbs
20.1g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/4 cup Low-Fat Buttermilk

1/4 cup Whole Wheat Breadcrumbs

1 cup Asparagus

1/2 Tbsp Olive Oil

1/4 tsp Paprika

1/4 tsp Garlic Powder

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    In a shallow dish, combine the low-fat buttermilk, paprika, garlic powder, salt, and pepper.

  • 3

    Coat the chicken breast in the buttermilk mixture and let it marinate for at least 20 minutes.

  • 4

    Place the whole wheat breadcrumbs on a plate. Remove the chicken from the marinade, letting any excess drip off, then press it into the breadcrumbs to thoroughly coat both sides.

  • 5

    Arrange the breaded chicken on a baking sheet lined with parchment paper.

  • 6

    Trim the asparagus ends and toss them with olive oil, salt, and pepper. Arrange them around the chicken on the baking sheet.

  • 7

    Bake in the preheated oven for 20-25 minutes or until the chicken is cooked through and the asparagus is tender and slightly crispy.

  • 8

    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 deliciously crispy yet lighter baked chicken paired with vibrant, roasted asparagus. The buttermilk marinade ensures a tender bite while the whole wheat breadcrumbs add crunch without extra guilt. This dish is perfectly balanced for a hearty meal that’s as pleasing to the palate as it is aligned with your nutritional goals.

NUTRITION

366kcal
Protein
42.3g
Fat
13.3g
Carbs
20.1g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/4 cup Low-Fat Buttermilk

1/4 cup Whole Wheat Breadcrumbs

1 cup Asparagus

1/2 Tbsp Olive Oil

1/4 tsp Paprika

1/4 tsp Garlic Powder

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    In a shallow dish, combine the low-fat buttermilk, paprika, garlic powder, salt, and pepper.

  • 3

    Coat the chicken breast in the buttermilk mixture and let it marinate for at least 20 minutes.

  • 4

    Place the whole wheat breadcrumbs on a plate. Remove the chicken from the marinade, letting any excess drip off, then press it into the breadcrumbs to thoroughly coat both sides.

  • 5

    Arrange the breaded chicken on a baking sheet lined with parchment paper.

  • 6

    Trim the asparagus ends and toss them with olive oil, salt, and pepper. Arrange them around the chicken on the baking sheet.

  • 7

    Bake in the preheated oven for 20-25 minutes or until the chicken is cooked through and the asparagus is tender and slightly crispy.

  • 8

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