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 crunch of a lightly breaded, buttermilk-marinated chicken breast paired with tender roasted asparagus. This dish strikes the perfect balance between crisp textures and fresh flavors, offering a satisfying meal that's both protein-packed and deliciously wholesome.

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NUTRITION

344kcal
Protein
42.9g
Fat
10.8g
Carbs
18.9g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (approx. 170g)

1/4 cup Buttermilk (60g)

2 tbsp Panko Bread Crumbs (14g)

6 Asparagus Spears (120g)

1 tsp Olive Oil (4.5g)

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F and line a baking sheet with parchment paper.

  • 2

    In a shallow bowl, pour the buttermilk and season lightly with salt and pepper. Add the chicken breast, ensuring it is fully immersed. Let the chicken marinate in the refrigerator for at least 30 minutes.

  • 3

    After marinating, remove the chicken from the buttermilk and allow excess liquid to drip off. Dredge the chicken evenly in the panko bread crumbs, pressing lightly to adhere the crumbs.

  • 4

    Place the breaded chicken on the prepared baking sheet. Lightly spray or drizzle a bit of olive oil over the chicken to enhance crispiness.

  • 5

    Arrange the asparagus spears on a separate baking tray. Drizzle with the remaining olive oil (or a light spray if preferred) and season with salt and pepper.

  • 6

    Bake the chicken for about 20-25 minutes or until cooked through and the coating is golden and crisp. Simultaneously, roast the asparagus for around 15 minutes until tender and charred at the edges.

  • 7

    Remove both trays from the oven. Let the chicken rest for a few minutes before serving alongside the roasted asparagus.

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 crunch of a lightly breaded, buttermilk-marinated chicken breast paired with tender roasted asparagus. This dish strikes the perfect balance between crisp textures and fresh flavors, offering a satisfying meal that's both protein-packed and deliciously wholesome.

NUTRITION

344kcal
Protein
42.9g
Fat
10.8g
Carbs
18.9g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (approx. 170g)

1/4 cup Buttermilk (60g)

2 tbsp Panko Bread Crumbs (14g)

6 Asparagus Spears (120g)

1 tsp Olive Oil (4.5g)

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F and line a baking sheet with parchment paper.

  • 2

    In a shallow bowl, pour the buttermilk and season lightly with salt and pepper. Add the chicken breast, ensuring it is fully immersed. Let the chicken marinate in the refrigerator for at least 30 minutes.

  • 3

    After marinating, remove the chicken from the buttermilk and allow excess liquid to drip off. Dredge the chicken evenly in the panko bread crumbs, pressing lightly to adhere the crumbs.

  • 4

    Place the breaded chicken on the prepared baking sheet. Lightly spray or drizzle a bit of olive oil over the chicken to enhance crispiness.

  • 5

    Arrange the asparagus spears on a separate baking tray. Drizzle with the remaining olive oil (or a light spray if preferred) and season with salt and pepper.

  • 6

    Bake the chicken for about 20-25 minutes or until cooked through and the coating is golden and crisp. Simultaneously, roast the asparagus for around 15 minutes until tender and charred at the edges.

  • 7

    Remove both trays from the oven. Let the chicken rest for a few minutes before serving alongside the roasted asparagus.