Crispy Buttermilk Oven-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 Oven-Baked Chicken with Roasted Asparagus

YOUR SOLIN GENERATED RECIPE

Crispy Buttermilk Oven-Baked Chicken with Roasted Asparagus

Enjoy a flavorful twist on a classic fried favorite with juicy, marinated chicken breast coated in a light whole wheat breadcrumb crust, oven-baked to perfection and paired with tender, roasted asparagus spears. The dish is enhanced with a subtle blend of spices, making it a satisfying meal option that’s both crispy and wholesome.

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NUTRITION

395kcal
Protein
49g
Fat
10.9g
Carbs
30g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/4 cup Buttermilk

1/4 cup Whole Wheat Breadcrumbs

1 cup Asparagus

1 tsp Olive Oil

Spices (Salt, Pepper, Garlic Powder, Paprika)

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PREPARATION

  • 1

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

  • 2

    In a bowl, combine the buttermilk with a pinch of salt, pepper, garlic powder, and paprika.

  • 3

    Place the chicken breast in the bowl and let it marinate for at least 30 minutes (or up to 2 hours) in the refrigerator.

  • 4

    In a separate shallow dish, spread out the whole wheat breadcrumbs with a little extra sprinkle of paprika and garlic powder.

  • 5

    Remove the chicken from the buttermilk, letting any excess drip off, and then coat evenly with the breadcrumb mixture.

  • 6

    Place the coated chicken on the prepared baking sheet.

  • 7

    Toss the asparagus with olive oil, salt, and pepper, and arrange them around the chicken on the baking sheet.

  • 8

    Bake in the preheated oven for about 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the asparagus is tender-crisp.

  • 9

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

Crispy Buttermilk Oven-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 Oven-Baked Chicken with Roasted Asparagus

YOUR SOLIN GENERATED RECIPE

Crispy Buttermilk Oven-Baked Chicken with Roasted Asparagus

Enjoy a flavorful twist on a classic fried favorite with juicy, marinated chicken breast coated in a light whole wheat breadcrumb crust, oven-baked to perfection and paired with tender, roasted asparagus spears. The dish is enhanced with a subtle blend of spices, making it a satisfying meal option that’s both crispy and wholesome.

NUTRITION

395kcal
Protein
49g
Fat
10.9g
Carbs
30g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/4 cup Buttermilk

1/4 cup Whole Wheat Breadcrumbs

1 cup Asparagus

1 tsp Olive Oil

Spices (Salt, Pepper, Garlic Powder, Paprika)

PREPARATION

  • 1

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

  • 2

    In a bowl, combine the buttermilk with a pinch of salt, pepper, garlic powder, and paprika.

  • 3

    Place the chicken breast in the bowl and let it marinate for at least 30 minutes (or up to 2 hours) in the refrigerator.

  • 4

    In a separate shallow dish, spread out the whole wheat breadcrumbs with a little extra sprinkle of paprika and garlic powder.

  • 5

    Remove the chicken from the buttermilk, letting any excess drip off, and then coat evenly with the breadcrumb mixture.

  • 6

    Place the coated chicken on the prepared baking sheet.

  • 7

    Toss the asparagus with olive oil, salt, and pepper, and arrange them around the chicken on the baking sheet.

  • 8

    Bake in the preheated oven for about 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the asparagus is tender-crisp.

  • 9

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