Crispy Baked Chicken Cutlets with Roasted Asparagus

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

Crispy Baked Chicken Cutlets with Roasted Asparagus

YOUR SOLIN GENERATED RECIPE

Crispy Baked Chicken Cutlets with Roasted Asparagus

Enjoy a light yet satisfying meal featuring tender chicken breast cutlets with a crisp almond flour coating, baked to perfection and paired with garlicky roasted asparagus. This dish delivers a balanced harmony of savory protein and vibrant, roasted flavors.

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NUTRITION

443kcal
Protein
55.5g
Fat
20.7g
Carbs
7.9g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast Cutlet

2 tablespoons Almond Flour

1 large Egg

8 spears Asparagus

1 teaspoon Olive Oil

Salt and Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Place the chicken cutlet between two pieces of plastic wrap and gently pound it to an even thickness.

  • 3

    Season the chicken with salt and pepper on both sides.

  • 4

    In a shallow bowl, beat the egg. In another shallow dish, place the almond flour.

  • 5

    Dip the chicken into the egg, letting the excess drip off, then dredge in the almond flour until fully coated.

  • 6

    Arrange the coated chicken on a lightly greased baking sheet.

  • 7

    Trim the tough ends off the asparagus and place them on a separate baking sheet. Drizzle with olive oil, and season with salt and pepper.

  • 8

    Bake the chicken and asparagus in the preheated oven. Roast the asparagus for about 12-15 minutes until tender and slightly crisp, and bake the chicken cutlet for about 18-20 minutes or until the internal temperature reaches 165°F.

  • 9

    Remove from the oven and let the chicken rest for a few minutes before serving alongside the roasted asparagus.

Crispy Baked Chicken Cutlets with Roasted Asparagus

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

Crispy Baked Chicken Cutlets with Roasted Asparagus

YOUR SOLIN GENERATED RECIPE

Crispy Baked Chicken Cutlets with Roasted Asparagus

Enjoy a light yet satisfying meal featuring tender chicken breast cutlets with a crisp almond flour coating, baked to perfection and paired with garlicky roasted asparagus. This dish delivers a balanced harmony of savory protein and vibrant, roasted flavors.

NUTRITION

443kcal
Protein
55.5g
Fat
20.7g
Carbs
7.9g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast Cutlet

2 tablespoons Almond Flour

1 large Egg

8 spears Asparagus

1 teaspoon Olive Oil

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    Place the chicken cutlet between two pieces of plastic wrap and gently pound it to an even thickness.

  • 3

    Season the chicken with salt and pepper on both sides.

  • 4

    In a shallow bowl, beat the egg. In another shallow dish, place the almond flour.

  • 5

    Dip the chicken into the egg, letting the excess drip off, then dredge in the almond flour until fully coated.

  • 6

    Arrange the coated chicken on a lightly greased baking sheet.

  • 7

    Trim the tough ends off the asparagus and place them on a separate baking sheet. Drizzle with olive oil, and season with salt and pepper.

  • 8

    Bake the chicken and asparagus in the preheated oven. Roast the asparagus for about 12-15 minutes until tender and slightly crisp, and bake the chicken cutlet for about 18-20 minutes or until the internal temperature reaches 165°F.

  • 9

    Remove from the oven and let the chicken rest for a few minutes before serving alongside the roasted asparagus.