Crispy Pretzel-Crusted Chicken with Roasted Asparagus

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

Crispy Pretzel-Crusted Chicken with Roasted Asparagus

YOUR SOLIN GENERATED RECIPE

Crispy Pretzel-Crusted Chicken with Roasted Asparagus

Enjoy a satisfying, crunchy twist on chicken dinner with a pretzel crust that lends a salty, crispy coating paired perfectly with tender, roasted asparagus. This dish delivers a flavorful balance of juicy chicken, a hint of tang from the pretzel crust, and the fresh, vibrant taste of asparagus, making it a delightful meal option for any time of day.

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NUTRITION

329kcal
Protein
43.6g
Fat
9.2g
Carbs
20.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

0.5 cup crushed Pretzels

1 Egg White

1 cup Asparagus

1 tsp Olive Oil

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Rinse and pat dry the chicken breast. Season with salt and pepper on both sides.

  • 3

    Crush the pretzels finely by placing them in a ziplock bag and gently crushing with a rolling pin.

  • 4

    In a shallow dish, pour the egg white and lightly beat it. Dip the chicken breast in the egg white, ensuring it is fully coated.

  • 5

    Dredge the egg-coated chicken in the crushed pretzel crumbs, pressing gently to ensure the crumbs adhere evenly.

  • 6

    Place the coated chicken on a baking sheet lined with parchment paper.

  • 7

    Trim the ends of the asparagus and place them on another baking sheet. Drizzle with olive oil, and sprinkle with salt and pepper. Toss to coat evenly.

  • 8

    Place both baking sheets in the oven. Roast the asparagus for 10-12 minutes until tender, and bake the chicken for 20-25 minutes until the chicken is thoroughly cooked and the pretzel crust is crispy.

  • 9

    Allow the chicken to rest for a few minutes before slicing. Serve the crispy pretzel-crusted chicken alongside the roasted asparagus.

Crispy Pretzel-Crusted Chicken with Roasted Asparagus

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

Crispy Pretzel-Crusted Chicken with Roasted Asparagus

YOUR SOLIN GENERATED RECIPE

Crispy Pretzel-Crusted Chicken with Roasted Asparagus

Enjoy a satisfying, crunchy twist on chicken dinner with a pretzel crust that lends a salty, crispy coating paired perfectly with tender, roasted asparagus. This dish delivers a flavorful balance of juicy chicken, a hint of tang from the pretzel crust, and the fresh, vibrant taste of asparagus, making it a delightful meal option for any time of day.

NUTRITION

329kcal
Protein
43.6g
Fat
9.2g
Carbs
20.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

0.5 cup crushed Pretzels

1 Egg White

1 cup Asparagus

1 tsp Olive Oil

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Rinse and pat dry the chicken breast. Season with salt and pepper on both sides.

  • 3

    Crush the pretzels finely by placing them in a ziplock bag and gently crushing with a rolling pin.

  • 4

    In a shallow dish, pour the egg white and lightly beat it. Dip the chicken breast in the egg white, ensuring it is fully coated.

  • 5

    Dredge the egg-coated chicken in the crushed pretzel crumbs, pressing gently to ensure the crumbs adhere evenly.

  • 6

    Place the coated chicken on a baking sheet lined with parchment paper.

  • 7

    Trim the ends of the asparagus and place them on another baking sheet. Drizzle with olive oil, and sprinkle with salt and pepper. Toss to coat evenly.

  • 8

    Place both baking sheets in the oven. Roast the asparagus for 10-12 minutes until tender, and bake the chicken for 20-25 minutes until the chicken is thoroughly cooked and the pretzel crust is crispy.

  • 9

    Allow the chicken to rest for a few minutes before slicing. Serve the crispy pretzel-crusted chicken alongside the roasted asparagus.