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 a crunchy, flavorful chicken with a tangy buttermilk marinade paired with crisp roasted asparagus. The lightly seasoned breadcrumb coating gives a satisfying crunch while keeping the dish wholesome and balanced.

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NUTRITION

405kcal
Protein
49.9g
Fat
10.7g
Carbs
20g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (142g)

1/4 cup Low-Fat Buttermilk (60g)

20g Whole Wheat Breadcrumbs

1 tsp Olive Oil (4.5g)

1 bunch Asparagus (134g)

1/2 tsp Garlic Powder

1/2 tsp Paprika

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

  • 2

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

  • 3

    Place the chicken breast in the bowl, ensuring it is fully coated with the marinade. Let it sit for at least 15 minutes.

  • 4

    On a separate plate, spread out the whole wheat breadcrumbs.

  • 5

    Remove the chicken from the buttermilk mixture, allowing any excess to drip off, then press it into the breadcrumbs until well coated.

  • 6

    Place the breaded chicken on the prepared baking sheet.

  • 7

    In a mixing bowl, toss the asparagus with olive oil, salt, and pepper. Arrange the asparagus around the chicken on the baking sheet.

  • 8

    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 on the edges.

  • 9

    Remove from oven and let rest for a few minutes before serving.

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 a crunchy, flavorful chicken with a tangy buttermilk marinade paired with crisp roasted asparagus. The lightly seasoned breadcrumb coating gives a satisfying crunch while keeping the dish wholesome and balanced.

NUTRITION

405kcal
Protein
49.9g
Fat
10.7g
Carbs
20g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (142g)

1/4 cup Low-Fat Buttermilk (60g)

20g Whole Wheat Breadcrumbs

1 tsp Olive Oil (4.5g)

1 bunch Asparagus (134g)

1/2 tsp Garlic Powder

1/2 tsp Paprika

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

  • 2

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

  • 3

    Place the chicken breast in the bowl, ensuring it is fully coated with the marinade. Let it sit for at least 15 minutes.

  • 4

    On a separate plate, spread out the whole wheat breadcrumbs.

  • 5

    Remove the chicken from the buttermilk mixture, allowing any excess to drip off, then press it into the breadcrumbs until well coated.

  • 6

    Place the breaded chicken on the prepared baking sheet.

  • 7

    In a mixing bowl, toss the asparagus with olive oil, salt, and pepper. Arrange the asparagus around the chicken on the baking sheet.

  • 8

    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 on the edges.

  • 9

    Remove from oven and let rest for a few minutes before serving.