Super Fast
One-Pan Lemon Chicken Parmesan with Asparagus
Quick Caprese Toss
Ingredients
- ¾ lb chicken cutlets
- ¼ tsp salt, divided
- ¼ tsp pepper, divided
- 1½ Tbsp olive oil
- ¼ tsp grated lemon rind
- ½ Tbsp fresh lemon juice
- 1 clove garlic, minced
- ½ lb asparagus, trimmed
- ⅓ cup whole wheat panko breadcrumbs
- ¼ cup freshly grated Parmesan cheese
- 1 lemon, thinly sliced
Instructions
- Preheat oven to 425°F.
- Sprinkle chicken cutlets with ⅛ tsp each salt and pepper.
- Combine oil, lemon rind, lemon juice, garlic, and remaining ⅛ tsp each salt and pepper in a shallow dish.
- Remove and reserve half of mixture in a separate bowl. Add asparagus; toss.
- Combine panko and cheese in a separate shallow dish.
- Coat cutlets with remaining olive oil mixture; then coat in panko mixture, pressing gently to adhere.
- Place chicken on a baking sheet lined with parchment paper.
- Bake 10 minutes; top chicken with lemon slices.
- Arrange asparagus around chicken on pan.
- Bake 10 minutes longer or until chicken is done and asparagus is crisp-tender.
Side Dish Ingredients
- 1 pint organic grape tomatoes
- 2 oz fresh mozzarella cheese, cubed
- ¼ cup fresh basil leaves
- 1½ Tbsp olive oil
- 1½ Tbsp balsamic vinegar
Side Dish Instructions
- Combine all ingredients in a serving bowl. Chill until ready to serve.
Clean Eating Meal Plan
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