Skillet-Fried Lemon Chicken
Dill Potato and Pea Salad
Ingredients
- 1½ lb boneless, skinless chicken breasts, halved
- ½ tsp salt
- ½ tsp pepper
- 2 large eggs, lightly beaten
- 1 tsp lemon zest
- 1½ cups panko breadcrumbs (preferably whole wheat)
- 3 Tbsp olive oil
- 1 lemon, cut into wedges
Instructions
- Pound chicken to ½-inch thickness in a zip-top plastic bag using the heel of your hand; sprinkle with salt and pepper.
- Place eggs in a shallow bowl; combine lemon zest and panko in a separate shallow bowl.
- Dip chicken in eggs, and then in panko mixture, pressing gently to adhere.
- Cook chicken, in batches, in hot oil in a large nonstick skillet over medium heat 4 minutes per side or until chicken is done.
- Serve chicken with lemon wedges.
Side Dish Ingredients
- 1½ lb new potatoes
- 1 (12-oz) pkg frozen green peas, thawed
- ⅓ cup plain Greek yogurt
- ¼ cup olive-oil mayonnaise
- 2 Tbsp chopped fresh dill
- 1 Tbsp apple cider vinegar
- 1 clove garlic, minced
- ½ tsp salt
- ½ tsp pepper
Side Dish Instructions
- Cook potatoes in boiling salted water to cover 15 minutes or until tender; add peas during last 3 minutes of cooking. Drain and rinse potatoes under cold water to cool.
- Cut potatoes into bite-size pieces. Combine potatoes and peas in a bowl.
- Stir together yogurt, mayonnaise, dill, vinegar, garlic, salt, and pepper.
- Pour dressing over potato salad; toss.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
237
|
178
|
415
|
| Fat (g) | 11 | 6 | 17 |
| Sat. Fat (g) | 2 | 1 | 3 |
| Protein (g) | 28 | 6 | 34 |
| Carb (g) | 5 | 27 | 32 |
| Fiber (g) | 1 | 5 | 6 |
| Sodium (mg) | 270 | 362 | 632 |
Low Calorie Meal Plan
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