One-Pan Lemon Chicken Parmesan with Asparagus
Kale Salad with Plums
Ingredients
- 2 lb boneless, skinless chicken breasts, pounded to an even thickness
- ¾ tsp salt, divided
- ¾ tsp pepper, divided
- 3 Tbsp olive oil
- 1 tsp grated lemon rind
- 1 Tbsp fresh lemon juice
- ½ tsp garlic powder
- 1 cup panko breadcrumbs
- ½ cup freshly grated Parmesan cheese
- 1 lb asparagus, trimmed
- 2 lemons, thinly sliced
Instructions
- Preheat oven to 425°F.
- Sprinkle chicken with ½ tsp each salt and pepper.
- Combine oil, lemon rind, lemon juice, garlic powder, and ¼ tsp each salt and pepper in a shallow dish.
- Spoon 1 Tbsp mixture into a bowl; add asparagus, and toss.
- Combine panko and cheese in a separate shallow dish.
- Coat chicken with remaining oil mixture; dredge in panko mixture, pressing gently to adhere.
- Place chicken on a parchment paper-lined baking sheet.
- Bake 10 minutes.
- Top chicken with lemon slices. Arrange asparagus around chicken.
- Bake 10 minutes longer or until chicken is done and asparagus is crisp-tender.
Side Dish Ingredients
- 1 (5-oz) pkg baby kale
- 4 plums, pitted and sliced
- ½ cup balsamic vinaigrette
Side Dish Instructions
- Toss together all ingredients in a bowl.
Classic Meal Plan
This recipe selected from the eMeals Classic Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
