Ingredients
2
2 servings
- •2 cups panko breadcrumbs
- •¾ cup grated parmesan cheese
- •⅓ cup plain flour
- •lemon zest
- •1 teaspoon garlic powder
- •1 tablespoon dried parsley
- •1 teaspoon salt
- •½ teaspoon pepper
- •2 chicken breasts
- •salt, to taste
- •pepper, to taste
- •1 egg yolk
- •¾ cup asparagus
- •1 cup cherry tomato
- •2 teaspoons olive oil
- •½ lemon lemon juice
- •1 teaspoon grated parmesan cheese
- •1 teaspoon salt
- •1 teaspoon dried parsley
Instructions
- Prepare the chicken coating by mixing together the breadcrumbs, parmesan, flour, lemon zest, garlic powder, parsley, salt, and pepper in a bowl. Set aside.
- Pre-heat the oven to 180°C (350˚F).
- Cut the chicken into large nuggets and season with salt and pepper.
- Place each nugget into the egg yolk, then coat with the breadcrumb-parmesan mixture.
- Place on a baking tray.
- Bake for 10 minutes.
- Flip the chicken over and add the asparagus and tomatoes.
- Drizzle over the olive oil, lemon juice, parmesan, salt and parsley.
- Bake for 10 more minutes or until chicken is cooked through and vegetables are cooked but still firm.
- Enjoy!
Nutritional Facts
Per 2 servings
- Calories: 965
- Carbohydrate: 107g
- Fat: 23g
- Fiber: 6g
- Protein: 82g
- Sugar: 11g
Related Recipes
Chicken Parmesan Bread Bowl
Baked Chicken Parmesan
Parmesan-Crusted Lemon-Pepper Chicken
One-Pan Garlic Parmesan Chicken And Vegetable Bake
Crunchy Lemon-Garlic-Parmesan Chicken Tenders
Creamy Garlic Parmesan Crispy Chicken Salad
One-pan Chicken Parmesan and Veggie Skillet
Garlic Parmesan Chicken Tenders
Garlic Parmesan Baked Carrot Fries
Lemon-Parmesan Chicken and Rice Bowl
Parmesan Chicken Legs
