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 delightful twist on classic crispy chicken — tender chicken breast lightly marinated in tangy buttermilk and coated in a delicate dusting of seasoned flour, baked to a golden crisp. Paired with roasted asparagus drizzled with olive oil and a hint of garlic, this meal boasts a satisfying crunch and vibrant freshness perfect for a hearty breakfast, lunch, or dinner.

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NUTRITION

290kcal
Protein
36g
Fat
9.6g
Carbs
16.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/4 cup Buttermilk

1 tablespoon Whole Wheat Flour

1 teaspoon Paprika

1 teaspoon Garlic Powder

Pinch of Salt

Pinch of Black Pepper

8 Asparagus Spears

2 teaspoons Olive Oil

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PREPARATION

  • 1

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

  • 2

    In a shallow bowl, combine the buttermilk with paprika, garlic powder, a pinch of salt, and pepper. Add the chicken breast and let it marinate for at least 20 minutes (or up to 1 hour in the refrigerator).

  • 3

    Lightly dredge the marinated chicken in whole wheat flour, shaking off any excess.

  • 4

    Place the chicken on one side of the baking sheet. Arrange the asparagus spears on the other side.

  • 5

    Drizzle 1 teaspoon of olive oil over the asparagus and season lightly with salt and pepper.

  • 6

    Bake in the preheated oven for 20-25 minutes until the chicken reaches an internal temperature of 165°F (74°C) and the asparagus is tender.

  • 7

    During the last 5 minutes of baking, drizzle the remaining teaspoon of olive oil over the chicken for extra crispiness.

  • 8

    Remove from the oven and let the chicken rest for a few minutes before serving, then enjoy your balanced and flavorful meal.

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 delightful twist on classic crispy chicken — tender chicken breast lightly marinated in tangy buttermilk and coated in a delicate dusting of seasoned flour, baked to a golden crisp. Paired with roasted asparagus drizzled with olive oil and a hint of garlic, this meal boasts a satisfying crunch and vibrant freshness perfect for a hearty breakfast, lunch, or dinner.

NUTRITION

290kcal
Protein
36g
Fat
9.6g
Carbs
16.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/4 cup Buttermilk

1 tablespoon Whole Wheat Flour

1 teaspoon Paprika

1 teaspoon Garlic Powder

Pinch of Salt

Pinch of Black Pepper

8 Asparagus Spears

2 teaspoons Olive Oil

PREPARATION

  • 1

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

  • 2

    In a shallow bowl, combine the buttermilk with paprika, garlic powder, a pinch of salt, and pepper. Add the chicken breast and let it marinate for at least 20 minutes (or up to 1 hour in the refrigerator).

  • 3

    Lightly dredge the marinated chicken in whole wheat flour, shaking off any excess.

  • 4

    Place the chicken on one side of the baking sheet. Arrange the asparagus spears on the other side.

  • 5

    Drizzle 1 teaspoon of olive oil over the asparagus and season lightly with salt and pepper.

  • 6

    Bake in the preheated oven for 20-25 minutes until the chicken reaches an internal temperature of 165°F (74°C) and the asparagus is tender.

  • 7

    During the last 5 minutes of baking, drizzle the remaining teaspoon of olive oil over the chicken for extra crispiness.

  • 8

    Remove from the oven and let the chicken rest for a few minutes before serving, then enjoy your balanced and flavorful meal.