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

Savor the crisp exterior and tender interior of this buttermilk-baked chicken paired with perfectly roasted asparagus. The lightly breaded chicken, bathed in a tangy buttermilk marinade, offers a delightful crunch without the need for deep frying. The fresh and vibrant asparagus, drizzled with olive oil and roasted to caramelized perfection, rounds out this nutritious dish.

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NUTRITION

434kcal
Protein
48g
Fat
11.7g
Carbs
36g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/2 cup Buttermilk

1/3 cup Whole Wheat Breadcrumbs

8 spears Asparagus

1 tsp Olive Oil

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Place the chicken breast in a shallow dish and pour the buttermilk over it, ensuring it is well coated. Cover and let it marinate in the refrigerator for at least 30 minutes, or up to 2 hours for more flavor.

  • 3

    After marination, remove the chicken from the buttermilk, allowing excess to drip off. Season both sides with salt and pepper.

  • 4

    Coat the chicken evenly with whole wheat breadcrumbs by pressing the crumbs onto the surface.

  • 5

    Place the breaded chicken on a lightly greased baking sheet.

  • 6

    Prepare the asparagus by trimming the tough ends. Toss the asparagus spears with olive oil, salt, and pepper, then arrange them around the chicken on the baking sheet.

  • 7

    Bake in the preheated oven for 20-25 minutes or until the chicken reaches an internal temperature of 165°F and the asparagus is tender and slightly crispy.

  • 8

    Remove from the oven, let the chicken rest for 5 minutes, and serve warm.

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

Savor the crisp exterior and tender interior of this buttermilk-baked chicken paired with perfectly roasted asparagus. The lightly breaded chicken, bathed in a tangy buttermilk marinade, offers a delightful crunch without the need for deep frying. The fresh and vibrant asparagus, drizzled with olive oil and roasted to caramelized perfection, rounds out this nutritious dish.

NUTRITION

434kcal
Protein
48g
Fat
11.7g
Carbs
36g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/2 cup Buttermilk

1/3 cup Whole Wheat Breadcrumbs

8 spears Asparagus

1 tsp Olive Oil

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Place the chicken breast in a shallow dish and pour the buttermilk over it, ensuring it is well coated. Cover and let it marinate in the refrigerator for at least 30 minutes, or up to 2 hours for more flavor.

  • 3

    After marination, remove the chicken from the buttermilk, allowing excess to drip off. Season both sides with salt and pepper.

  • 4

    Coat the chicken evenly with whole wheat breadcrumbs by pressing the crumbs onto the surface.

  • 5

    Place the breaded chicken on a lightly greased baking sheet.

  • 6

    Prepare the asparagus by trimming the tough ends. Toss the asparagus spears with olive oil, salt, and pepper, then arrange them around the chicken on the baking sheet.

  • 7

    Bake in the preheated oven for 20-25 minutes or until the chicken reaches an internal temperature of 165°F and the asparagus is tender and slightly crispy.

  • 8

    Remove from the oven, let the chicken rest for 5 minutes, and serve warm.