Crispy Herb-Crusted Chicken with Roasted Asparagus and Sweet Caramelized Onions

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

Crispy Herb-Crusted Chicken with Roasted Asparagus and Sweet Caramelized Onions

YOUR SOLIN GENERATED RECIPE

Crispy Herb-Crusted Chicken with Roasted Asparagus and Sweet Caramelized Onions

Enjoy a savory balance of crispy, herb-coated chicken paired with tender roasted asparagus and sweet, caramelized onions. This dish offers a delightful mix of textures and flavors, ideal for a satisfying dinner that aligns with your nutritional goals.

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NUTRITION

339kcal
Protein
38.7g
Fat
13.3g
Carbs
21.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup Asparagus

1/2 medium Yellow Onion

1 tsp Olive Oil (for onions)

1/8 cup Whole-Wheat Bread Crumbs

1 tsp Olive Oil (for asparagus)

1 tbsp Fresh Mixed Herbs

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    Pat the chicken breast dry. Season both sides with salt, pepper, and half of the chopped fresh herbs.

  • 3

    Press the whole-wheat bread crumbs mixed with the remaining herbs onto the top surface of the chicken to form a light crust.

  • 4

    Place the chicken on a lightly greased baking sheet or oven-proof dish.

  • 5

    Toss the asparagus with 1 teaspoon olive oil, salt, and pepper, and arrange them around the chicken.

  • 6

    Place the baking sheet in the oven and roast for about 18-20 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the asparagus is tender.

  • 7

    While the chicken and asparagus are roasting, slice the yellow onion. In a small pan over medium heat, add 1 teaspoon olive oil and the sliced onion.

  • 8

    Cook the onions, stirring occasionally, until they soften and begin to caramelize, about 8-10 minutes. Adjust heat as needed to avoid burning.

  • 9

    Once done, serve the crispy herb-crusted chicken with a side of roasted asparagus and top with the sweet caramelized onions for a delicious finish.

Crispy Herb-Crusted Chicken with Roasted Asparagus and Sweet Caramelized Onions

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

Crispy Herb-Crusted Chicken with Roasted Asparagus and Sweet Caramelized Onions

YOUR SOLIN GENERATED RECIPE

Crispy Herb-Crusted Chicken with Roasted Asparagus and Sweet Caramelized Onions

Enjoy a savory balance of crispy, herb-coated chicken paired with tender roasted asparagus and sweet, caramelized onions. This dish offers a delightful mix of textures and flavors, ideal for a satisfying dinner that aligns with your nutritional goals.

NUTRITION

339kcal
Protein
38.7g
Fat
13.3g
Carbs
21.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup Asparagus

1/2 medium Yellow Onion

1 tsp Olive Oil (for onions)

1/8 cup Whole-Wheat Bread Crumbs

1 tsp Olive Oil (for asparagus)

1 tbsp Fresh Mixed Herbs

Salt and Black Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    Pat the chicken breast dry. Season both sides with salt, pepper, and half of the chopped fresh herbs.

  • 3

    Press the whole-wheat bread crumbs mixed with the remaining herbs onto the top surface of the chicken to form a light crust.

  • 4

    Place the chicken on a lightly greased baking sheet or oven-proof dish.

  • 5

    Toss the asparagus with 1 teaspoon olive oil, salt, and pepper, and arrange them around the chicken.

  • 6

    Place the baking sheet in the oven and roast for about 18-20 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the asparagus is tender.

  • 7

    While the chicken and asparagus are roasting, slice the yellow onion. In a small pan over medium heat, add 1 teaspoon olive oil and the sliced onion.

  • 8

    Cook the onions, stirring occasionally, until they soften and begin to caramelize, about 8-10 minutes. Adjust heat as needed to avoid burning.

  • 9

    Once done, serve the crispy herb-crusted chicken with a side of roasted asparagus and top with the sweet caramelized onions for a delicious finish.