Panko-Crusted Crunchy Chicken with Roasted Asparagus

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

Panko-Crusted Crunchy Chicken with Roasted Asparagus

YOUR SOLIN GENERATED RECIPE

Panko-Crusted Crunchy Chicken with Roasted Asparagus

Enjoy tender chicken breast coated in a light, crispy panko crust paired with perfectly roasted asparagus. This dish offers a delightful crunch with each bite of the savory chicken, balanced by the fresh, slightly crispy asparagus spears. It’s a satisfying meal that’s as appealing to the palate as it is balanced in nutrition.

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NUTRITION

412kcal
Protein
43g
Fat
14.3g
Carbs
25.6g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/4 cup Panko Breadcrumbs

1 large Egg

1 cup Asparagus

1 tsp Olive Oil

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 425°F (220°C).

  • 2

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

  • 3

    In a shallow bowl, whisk the egg until well combined. In another bowl, place the panko breadcrumbs.

  • 4

    Dip the chicken breast in the egg, ensuring it’s fully coated, then press it into the panko breadcrumbs, making sure all sides are covered evenly.

  • 5

    Place the breaded chicken on a lightly greased baking sheet.

  • 6

    Trim the tough ends off the asparagus and place them on another baking tray. Drizzle with olive oil and season with a pinch of salt and pepper.

  • 7

    Roast the chicken and the asparagus in the oven. Bake the chicken for about 20-25 minutes or until cooked through and crispy, and roast the asparagus for 12-15 minutes until tender and lightly browned.

  • 8

    Remove from the oven, let the chicken rest for a few minutes, then serve the crispy chicken alongside the roasted asparagus.

Panko-Crusted Crunchy Chicken with Roasted Asparagus

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

Panko-Crusted Crunchy Chicken with Roasted Asparagus

YOUR SOLIN GENERATED RECIPE

Panko-Crusted Crunchy Chicken with Roasted Asparagus

Enjoy tender chicken breast coated in a light, crispy panko crust paired with perfectly roasted asparagus. This dish offers a delightful crunch with each bite of the savory chicken, balanced by the fresh, slightly crispy asparagus spears. It’s a satisfying meal that’s as appealing to the palate as it is balanced in nutrition.

NUTRITION

412kcal
Protein
43g
Fat
14.3g
Carbs
25.6g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/4 cup Panko Breadcrumbs

1 large Egg

1 cup Asparagus

1 tsp Olive Oil

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 425°F (220°C).

  • 2

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

  • 3

    In a shallow bowl, whisk the egg until well combined. In another bowl, place the panko breadcrumbs.

  • 4

    Dip the chicken breast in the egg, ensuring it’s fully coated, then press it into the panko breadcrumbs, making sure all sides are covered evenly.

  • 5

    Place the breaded chicken on a lightly greased baking sheet.

  • 6

    Trim the tough ends off the asparagus and place them on another baking tray. Drizzle with olive oil and season with a pinch of salt and pepper.

  • 7

    Roast the chicken and the asparagus in the oven. Bake the chicken for about 20-25 minutes or until cooked through and crispy, and roast the asparagus for 12-15 minutes until tender and lightly browned.

  • 8

    Remove from the oven, let the chicken rest for a few minutes, then serve the crispy chicken alongside the roasted asparagus.