One-Pan Lemon Chicken Parmesan
Steamed Baby Carrots
Wine Recommendation
Robert Mondavi Private Selection Chardonnay
Ingredients
- ¾ lb chicken cutlets (see Note)
- ¼ tsp salt, divided
- ¼ tsp pepper, divided
- 1½ Tbsp olive oil
- ¼ tsp lemon zest
- ½ Tbsp lemon juice
- ¼ tsp garlic powder
- ½ lb asparagus, trimmed
- ⅓ cup 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 zest, lemon juice, garlic powder, and ⅛ tsp each salt and pepper in a shallow bowl.
- Spoon ½ 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
- ½ (16-oz) pkg baby carrots
- 1 Tbsp butter
- ⅛ tsp salt
- ⅛ tsp pepper
Side Dish Instructions
- Arrange carrots in a steamer basket over boiling water. Cover and steam 6 to 8 minutes or until tender; drain and toss with butter, salt, and pepper.
Nutritional Information
| Main | Side | Total | |
| Servings | 2 | 2 | |
| Calories |
391
|
100
|
491
|
| Fat (g) | 16 | 6 | 22 |
| Sat. Fat (g) | 3 | 3.5 | 6.5 |
| Protein (g) | 48 | 1 | 49 |
| Carb (g) | 17 | 11 | 28 |
| Fiber (g) | 5 | 3 | 8 |
| Sodium (mg) | 541 | 280 | 821 |
Low Calorie Meal Plan
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