Crispy Panko Air-Fried Chicken Breast with Roasted Asparagus and Cauliflower, served with Fluffy White Rice

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

Crispy Panko Air-Fried Chicken Breast with Roasted Asparagus and Cauliflower, served with Fluffy White Rice

YOUR SOLIN GENERATED RECIPE

Crispy Panko Air-Fried Chicken Breast with Roasted Asparagus and Cauliflower, served with Fluffy White Rice

Enjoy a light yet satisfying meal featuring a tender air-fried chicken breast with a crispy panko coating, paired with perfectly roasted asparagus and cauliflower, and served alongside a portion of fluffy white rice. This balanced dish brings crunchy textures, roasted flavors, and a subtle aromatic hint, perfect for a nourishing dinner.

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NUTRITION

390kcal
Protein
41g
Fat
6g
Carbs
47g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/4 cup Panko Bread Crumbs

1/2 cup Asparagus

1/2 cup Cauliflower

1/2 cup White Rice, cooked

Olive Oil Spray

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat the air fryer to 400°F and your oven to 425°F for roasting vegetables.

  • 2

    Season the chicken breast with salt and pepper. Lightly coat it with olive oil spray.

  • 3

    Dredge the chicken breast in panko bread crumbs, pressing gently to adhere.

  • 4

    Place the panko-coated chicken in the air fryer and cook at 400°F for about 12-15 minutes or until the internal temperature reaches 165°F, flipping halfway through for even crispiness.

  • 5

    Meanwhile, toss the asparagus and cauliflower with a light spray of olive oil, salt, and pepper. Spread them in a single layer on a baking sheet.

  • 6

    Roast the vegetables in the preheated oven for 15-20 minutes, until tender and slightly caramelized.

  • 7

    Prepare the fluffy white rice according to package instructions if not already cooked.

  • 8

    Plate the chicken breast alongside the roasted asparagus, cauliflower, and a serving of white rice. Serve immediately.

Crispy Panko Air-Fried Chicken Breast with Roasted Asparagus and Cauliflower, served with Fluffy White Rice

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

Crispy Panko Air-Fried Chicken Breast with Roasted Asparagus and Cauliflower, served with Fluffy White Rice

YOUR SOLIN GENERATED RECIPE

Crispy Panko Air-Fried Chicken Breast with Roasted Asparagus and Cauliflower, served with Fluffy White Rice

Enjoy a light yet satisfying meal featuring a tender air-fried chicken breast with a crispy panko coating, paired with perfectly roasted asparagus and cauliflower, and served alongside a portion of fluffy white rice. This balanced dish brings crunchy textures, roasted flavors, and a subtle aromatic hint, perfect for a nourishing dinner.

NUTRITION

390kcal
Protein
41g
Fat
6g
Carbs
47g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/4 cup Panko Bread Crumbs

1/2 cup Asparagus

1/2 cup Cauliflower

1/2 cup White Rice, cooked

Olive Oil Spray

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat the air fryer to 400°F and your oven to 425°F for roasting vegetables.

  • 2

    Season the chicken breast with salt and pepper. Lightly coat it with olive oil spray.

  • 3

    Dredge the chicken breast in panko bread crumbs, pressing gently to adhere.

  • 4

    Place the panko-coated chicken in the air fryer and cook at 400°F for about 12-15 minutes or until the internal temperature reaches 165°F, flipping halfway through for even crispiness.

  • 5

    Meanwhile, toss the asparagus and cauliflower with a light spray of olive oil, salt, and pepper. Spread them in a single layer on a baking sheet.

  • 6

    Roast the vegetables in the preheated oven for 15-20 minutes, until tender and slightly caramelized.

  • 7

    Prepare the fluffy white rice according to package instructions if not already cooked.

  • 8

    Plate the chicken breast alongside the roasted asparagus, cauliflower, and a serving of white rice. Serve immediately.