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 crunchy, savory twist on classic baked chicken with a tangy buttermilk marinade and a light panko crust, paired with perfectly roasted asparagus spears drizzled in olive oil. This dish delivers satisfying flavor and texture for a wholesome meal.

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NUTRITION

413kcal
Protein
51.2g
Fat
12.2g
Carbs
20.6g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1/4 cup Buttermilk

1/4 cup Panko Breadcrumbs

6 Asparagus Spears

1 teaspoon Olive Oil

Salt and Pepper to taste

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PREPARATION

  • 1

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

  • 2

    In a shallow dish, mix the buttermilk with a pinch of salt and pepper. Add the chicken breast and let it marinate for at least 30 minutes (or up to 2 hours in the refrigerator) for a tender and flavorful result.

  • 3

    Once marinated, remove the chicken from the buttermilk and coat it evenly with panko breadcrumbs. Press the breadcrumbs onto the chicken to ensure a crispy crust forms during baking.

  • 4

    Place the breaded chicken on a lightly greased baking sheet.

  • 5

    Prepare the asparagus by drizzling with olive oil, and lightly season with salt and pepper. Arrange the asparagus spears alongside the chicken on the baking sheet.

  • 6

    Bake in the preheated oven for 20-25 minutes, or until the chicken is cooked through and the crust is golden and crispy. The asparagus should be tender and slightly charred on the edges.

  • 7

    Remove from the oven and let rest for a few minutes before serving.

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 crunchy, savory twist on classic baked chicken with a tangy buttermilk marinade and a light panko crust, paired with perfectly roasted asparagus spears drizzled in olive oil. This dish delivers satisfying flavor and texture for a wholesome meal.

NUTRITION

413kcal
Protein
51.2g
Fat
12.2g
Carbs
20.6g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1/4 cup Buttermilk

1/4 cup Panko Breadcrumbs

6 Asparagus Spears

1 teaspoon Olive Oil

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    In a shallow dish, mix the buttermilk with a pinch of salt and pepper. Add the chicken breast and let it marinate for at least 30 minutes (or up to 2 hours in the refrigerator) for a tender and flavorful result.

  • 3

    Once marinated, remove the chicken from the buttermilk and coat it evenly with panko breadcrumbs. Press the breadcrumbs onto the chicken to ensure a crispy crust forms during baking.

  • 4

    Place the breaded chicken on a lightly greased baking sheet.

  • 5

    Prepare the asparagus by drizzling with olive oil, and lightly season with salt and pepper. Arrange the asparagus spears alongside the chicken on the baking sheet.

  • 6

    Bake in the preheated oven for 20-25 minutes, or until the chicken is cooked through and the crust is golden and crispy. The asparagus should be tender and slightly charred on the edges.

  • 7

    Remove from the oven and let rest for a few minutes before serving.