Crispy Lemon-Herb Baked Chicken Cutlets with Roasted Asparagus

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

Crispy Lemon-Herb Baked Chicken Cutlets with Roasted Asparagus

YOUR SOLIN GENERATED RECIPE

Crispy Lemon-Herb Baked Chicken Cutlets with Roasted Asparagus

Enjoy tender, crispy baked chicken cutlets infused with fresh lemon and herbs, paired with perfectly roasted asparagus for a light yet satisfying meal. The crunchy coating adds a delightful texture that complements the juicy chicken, making it an ideal dish for a balanced dinner.

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NUTRITION

342kcal
Protein
37.4g
Fat
9.4g
Carbs
28.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast Cutlet (142g)

1/4 cup Panko Breadcrumbs (30g)

1 tsp Olive Oil (5g)

1 tbsp Lemon Juice (15g)

6 spears Fresh Asparagus (120g)

2 tbsp Fresh Parsley, chopped (8g)

1 tsp Lemon Zest (2g)

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Place the chicken cutlets on a cutting board. In a shallow dish, combine the panko breadcrumbs, lemon zest, and chopped parsley. Season the mixture lightly with salt and pepper.

  • 3

    Brush each chicken cutlet lightly with olive oil and lemon juice, then press each cutlet into the breadcrumb mixture, ensuring an even coating on both sides.

  • 4

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

  • 5

    Wash and trim the asparagus. Toss the asparagus spears with a drizzle of olive oil, a pinch of salt, and pepper. Spread them on a separate baking sheet.

  • 6

    Place both baking sheets in the oven. Roast the asparagus for about 12-15 minutes until tender and lightly charred, and bake the chicken cutlets for 18-20 minutes, or until cooked through and the coating is crispy.

  • 7

    Remove both from the oven and let stand for a couple of minutes. Serve the chicken cutlets with a side of roasted asparagus and a squeeze of fresh lemon juice for extra brightness.

Crispy Lemon-Herb Baked Chicken Cutlets with Roasted Asparagus

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

Crispy Lemon-Herb Baked Chicken Cutlets with Roasted Asparagus

YOUR SOLIN GENERATED RECIPE

Crispy Lemon-Herb Baked Chicken Cutlets with Roasted Asparagus

Enjoy tender, crispy baked chicken cutlets infused with fresh lemon and herbs, paired with perfectly roasted asparagus for a light yet satisfying meal. The crunchy coating adds a delightful texture that complements the juicy chicken, making it an ideal dish for a balanced dinner.

NUTRITION

342kcal
Protein
37.4g
Fat
9.4g
Carbs
28.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast Cutlet (142g)

1/4 cup Panko Breadcrumbs (30g)

1 tsp Olive Oil (5g)

1 tbsp Lemon Juice (15g)

6 spears Fresh Asparagus (120g)

2 tbsp Fresh Parsley, chopped (8g)

1 tsp Lemon Zest (2g)

Salt and Black Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Place the chicken cutlets on a cutting board. In a shallow dish, combine the panko breadcrumbs, lemon zest, and chopped parsley. Season the mixture lightly with salt and pepper.

  • 3

    Brush each chicken cutlet lightly with olive oil and lemon juice, then press each cutlet into the breadcrumb mixture, ensuring an even coating on both sides.

  • 4

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

  • 5

    Wash and trim the asparagus. Toss the asparagus spears with a drizzle of olive oil, a pinch of salt, and pepper. Spread them on a separate baking sheet.

  • 6

    Place both baking sheets in the oven. Roast the asparagus for about 12-15 minutes until tender and lightly charred, and bake the chicken cutlets for 18-20 minutes, or until cooked through and the coating is crispy.

  • 7

    Remove both from the oven and let stand for a couple of minutes. Serve the chicken cutlets with a side of roasted asparagus and a squeeze of fresh lemon juice for extra brightness.