Buttermilk Chicken Skillet Bake

Ingredients

• 300 g Buttermilk
• 400 g Chicken Breast
• 200 g Carrots
• 150 g Asparagus
• 100 g Onions

Steps

1. Toss chicken pieces with buttermilk and allow to rest.
2. Sauté sliced onions in a skillet over medium heat.
3. Add carrots and asparagus to the pan.
4. Cook chicken until 74 °C (74 °C (165 °F)) inside.
5. Simmer all components together briefly.

Per serving

182 kcal · protein 26.7 g · carbs 12.2 g · fat 2.9 g

Calculated from USDA FoodData Central values for the listed foods. Cooking changes weights and nutrients, so treat the figures as estimates.

Diet and allergens

Contains: dairy

Labels: gluten-free, egg-free, nut-free, shellfish-free, soy-free

Tags come from the ingredient foods. Check packaged ingredients for your own allergies.