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 this satisfying dish featuring tender, marinated chicken with a light, crispy whole wheat coating paired with perfectly roasted asparagus. The buttermilk marinade imparts subtle tang and moisture to the chicken while the asparagus, drizzled with olive oil and seasoned with herbs, provides a fresh and nutrient-packed side.

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NUTRITION

383kcal
Protein
41.3g
Fat
10.1g
Carbs
33.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/4 cup Buttermilk

1/4 cup Whole Wheat Flour

8 Asparagus Spears

1 tsp Olive Oil

1 tsp Paprika

Salt & Pepper to taste

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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 dish, combine the buttermilk, paprika, salt, and pepper. Add the chicken breast and let it marinate for at least 30 minutes.

  • 3

    Place whole wheat flour in another shallow dish. Remove the chicken from the marinade, letting the excess drip off, and dredge it lightly in the flour until evenly coated.

  • 4

    Arrange the coated chicken on the prepared baking sheet.

  • 5

    On a separate baking tray, toss the asparagus spears with olive oil, salt, and pepper.

  • 6

    Place both trays in the oven. Roast the asparagus for about 12-15 minutes until tender, and bake the chicken for 20-25 minutes until cooked through and crispy on the edges.

  • 7

    Remove both trays from the oven and serve immediately, pairing the crispy chicken with the savory roasted asparagus for a balanced meal.

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 this satisfying dish featuring tender, marinated chicken with a light, crispy whole wheat coating paired with perfectly roasted asparagus. The buttermilk marinade imparts subtle tang and moisture to the chicken while the asparagus, drizzled with olive oil and seasoned with herbs, provides a fresh and nutrient-packed side.

NUTRITION

383kcal
Protein
41.3g
Fat
10.1g
Carbs
33.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/4 cup Buttermilk

1/4 cup Whole Wheat Flour

8 Asparagus Spears

1 tsp Olive Oil

1 tsp Paprika

Salt & Pepper to taste

PREPARATION

  • 1

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

  • 2

    In a shallow dish, combine the buttermilk, paprika, salt, and pepper. Add the chicken breast and let it marinate for at least 30 minutes.

  • 3

    Place whole wheat flour in another shallow dish. Remove the chicken from the marinade, letting the excess drip off, and dredge it lightly in the flour until evenly coated.

  • 4

    Arrange the coated chicken on the prepared baking sheet.

  • 5

    On a separate baking tray, toss the asparagus spears with olive oil, salt, and pepper.

  • 6

    Place both trays in the oven. Roast the asparagus for about 12-15 minutes until tender, and bake the chicken for 20-25 minutes until cooked through and crispy on the edges.

  • 7

    Remove both trays from the oven and serve immediately, pairing the crispy chicken with the savory roasted asparagus for a balanced meal.