Lemony Panko Chicken
Mushroom and Green Pea Orzo
Wine Recommendation
Sonoma-Cutrer Chardonnay
Ingredients
- 1 lemon
- 1½ Tbsp butter, divided
- ¼ tsp salt, divided
- ¼ cup panko breadcrumbs
- 2 (6-oz) boneless, skinless chicken breasts
- ¼ tsp Italian seasoning
- ¼ cup less sodium chicken broth
- 2 Tbsp chopped fresh parsley
Instructions
- Grate 1½ tsp zest and squeeze 2 Tbsp juice from lemon.
- Melt ½ Tbsp butter with ⅛ tsp salt in a skillet over medium heat. Add breadcrumbs; cook 3 minutes or until golden. Remove from skillet; stir in ½ tsp lemon zest.
- Meanwhile, pound chicken to an even thickness in a zip-top plastic bag using the heel of your hand or a meat mallet. Sprinkle chicken with Italian seasoning and ⅛ tsp salt.
- Melt 1 Tbsp butter in another skillet over medium-high heat. Cook chicken 5 to 6 minutes per side or until done. Add 1 tsp lemon zest, lemon juice, and broth to skillet; cook until slightly thickened. Serve chicken with pan juices; sprinkle with breadcrumbs and parsley.
Side Dish Ingredients
- ½ cup orzo
- 1 (8-oz) pkg sliced mushrooms
- 2 tsp olive oil
- ½ cup frozen green peas
- ¼ tsp Italian seasoning
- ⅛ tsp salt
- 2 Tbsp olive oil vinaigrette
Side Dish Instructions
- Cook pasta according to package directions.
- Meanwhile, cook mushrooms in hot oil in a large skillet over medium-high heat 6 to 8 minutes or until browned.
- Add peas, Italian seasoning, and salt. Cook 4 minutes or until peas are tender. Stir in orzo and vinaigrette.
Nutritional Information
| Main | Side | Total | |
| Servings | 2 | 2 | |
| Calories |
323
|
311
|
634
|
| Fat (g) | 13 | 11 | 24 |
| Sat. Fat (g) | 6 | 1 | 7 |
| Protein (g) | 40 | 11 | 51 |
| Carb (g) | 10 | 43 | 53 |
| Fiber (g) | 1 | 9 | 10 |
| Sodium (mg) | 525 | 327 | 852 |
| T. Sugs (g) | 1 | 6 | 7 |
| A. Sugs (g) | 0 | 0 | 0 |
Quick & Healthy Meal Plan
This recipe selected from the eMeals Quick & Healthy Meal Plan.
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