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

Enjoy tender, juicy chicken breast marinated in buttermilk and a blend of spices, baked to a crispy finish alongside vibrant, roasted asparagus spears. This balanced, satisfying dish brings a delightful crunch and subtle tang that makes every bite a treat.

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NUTRITION

421kcal
Protein
46.1g
Fat
20.5g
Carbs
13.7g

SERVINGS

1 serving

INGREDIENTS

7 oz Chicken Breast

1/4 cup Low-fat Buttermilk

8 spears Asparagus

1 tbsp Olive Oil

1 tsp Garlic Powder

1 tsp Onion Powder

1 tsp Paprika

Salt and Pepper to taste

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PREPARATION

  • 1

    In a bowl, combine the low-fat buttermilk, garlic powder, onion powder, paprika, salt, and pepper.

  • 2

    Place the chicken breast in the bowl and ensure it is well-coated with the marinade. Let it marinate for at least 30 minutes, preferably in the refrigerator.

  • 3

    Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.

  • 4

    Place the marinated chicken breast on the baking sheet. Arrange the asparagus around the chicken and drizzle them with olive oil, then season with a pinch of salt and pepper.

  • 5

    Bake in the preheated oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the asparagus are tender with slight crisp edges.

  • 6

    Let the chicken rest for a few minutes before slicing and serving with 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

Enjoy tender, juicy chicken breast marinated in buttermilk and a blend of spices, baked to a crispy finish alongside vibrant, roasted asparagus spears. This balanced, satisfying dish brings a delightful crunch and subtle tang that makes every bite a treat.

NUTRITION

421kcal
Protein
46.1g
Fat
20.5g
Carbs
13.7g

SERVINGS

1 serving

INGREDIENTS

7 oz Chicken Breast

1/4 cup Low-fat Buttermilk

8 spears Asparagus

1 tbsp Olive Oil

1 tsp Garlic Powder

1 tsp Onion Powder

1 tsp Paprika

Salt and Pepper to taste

PREPARATION

  • 1

    In a bowl, combine the low-fat buttermilk, garlic powder, onion powder, paprika, salt, and pepper.

  • 2

    Place the chicken breast in the bowl and ensure it is well-coated with the marinade. Let it marinate for at least 30 minutes, preferably in the refrigerator.

  • 3

    Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.

  • 4

    Place the marinated chicken breast on the baking sheet. Arrange the asparagus around the chicken and drizzle them with olive oil, then season with a pinch of salt and pepper.

  • 5

    Bake in the preheated oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the asparagus are tender with slight crisp edges.

  • 6

    Let the chicken rest for a few minutes before slicing and serving with the roasted asparagus.