One-Pan Lemon Chicken Parmesan with Asparagus
Ingredients
- 3 Tbsp olive oil
- 1 tsp grated lemon rind
- 1 Tbsp fresh lemon juice
- ½ tsp garlic powder
- 1 cup whole wheat panko breadcrumbs
- ½ cup shredded Parmesan cheese
- 1½ lb asparagus, trimmed
- 2 lb chicken cutlets
- 2 lemons, thinly sliced
Instructions
- Preheat oven to 425°F. Combine oil, lemon rind, lemon juice, and garlic powder in a shallow dish. Combine panko and cheese in a second shallow dish.
- Toss asparagus with 1 Tbsp oil mixture.
- Sprinkle chicken lightly with salt and pepper. Coat with remaining oil mixture; dredge in panko mixture, pressing gently to adhere. Place on a parchment paper-lined baking sheet.
- Bake 10 minutes. Top chicken with lemons. Add asparagus to pan. Bake 10 minutes or until chicken is done and asparagus is crisp-tender.
- Season with salt and pepper to taste.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Calories |
320
|
320
|
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