One-Pan Lemon Chicken Parmesan
Buttery Parsley Grains
Wine Recommendation
Robert Mondavi Private Selection Chardonnay
Ingredients
- 2 lb chicken cutlets (see Note)
- ¾ tsp salt, divided
- ¾ tsp pepper, divided
- 3 Tbsp olive oil
- 1 tsp lemon zest
- 1 Tbsp lemon juice
- ½ tsp garlic powder
- 1½ lb asparagus, trimmed
- 1 cup panko breadcrumbs
- ½ cup freshly grated Parmesan cheese
- 2 lemons, thinly sliced
Instructions
- Preheat oven to 425°F. Sprinkle chicken cutlets with ½ tsp each salt and pepper.
- Combine oil, lemon zest, lemon juice, garlic powder, and ¼ tsp each salt and pepper in a shallow bowl.
- Spoon 1 Tbsp mixture into a bowl; add asparagus, and toss.
- Combine panko and cheese in a separate shallow bowl.
- 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 Tbsp butter
- 1 clove garlic, crushed
- 3 Tbsp chopped fresh parsley
- 2 (8.5-oz) pouches microwavable seven-whole-grains mix (see Note)
Side Dish Instructions
- Melt butter in a small skillet over medium heat. Add garlic, and sauté 2 minutes or until fragrant. Stir in parsley.
- Meanwhile, cook grains mix according to package directions. Add garlic butter to grains mix; toss.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
335
|
151
|
486
|
| Fat (g) | 13 | 4 | 17 |
| Sat. Fat (g) | 3 | 1.5 | 4.5 |
| Protein (g) | 39 | 3 | 42 |
| Carb (g) | 15 | 26 | 41 |
| Fiber (g) | 3 | 2 | 5 |
| Sodium (mg) | 496 | 205 | 701 |
Low Calorie Meal Plan
This recipe selected from the eMeals Low Calorie Meal Plan.
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