YOUR SOLIN GENERATED RECIPE
Crispy Buttermilk Baked Chicken with Roasted Asparagus
Enjoy a satisfying combination of tender, marinated chicken with a crispy almond flour coating paired with perfectly roasted asparagus drizzled with olive oil. This dish delivers a balanced medley of textures and flavors while fitting neatly into your protein and calorie goals.
INGREDIENTS
6 oz Chicken Breast
1/4 cup Low-Fat Buttermilk
2 tbsp Almond Flour
1 cup Fresh Asparagus
1 tsp Olive Oil
Salt, Pepper & Garlic Powder (to taste)
PREPARATION
Preheat your oven to 425°F (220°C).
In a shallow bowl, combine the low-fat buttermilk with a pinch of salt, pepper, and garlic powder.
Dip the chicken breast in the buttermilk mixture, ensuring it's well-coated. Next, dredge it in almond flour mixed with a little extra salt and pepper.
Place the coated chicken breast on a baking sheet lined with parchment paper.
Arrange the asparagus on another baking sheet. Drizzle the olive oil over the asparagus and season with salt and pepper.
Bake the chicken for 20-25 minutes, or until the internal temperature reaches 165°F (74°C) and the coating is crispy.
At the same time, roast the asparagus for 10-15 minutes until tender and slightly charred.
Once done, plate the chicken with a side of roasted asparagus. Serve immediately and enjoy.