Lemon Parmesan Chicken & Asparagus
Lemon Parmesan Chicken & Asparagus
Prep Time 20 minutes mins
Cook Time 20 minutes mins
Total Time 40 minutes mins
- 680 g chicken breasts
- 1/3 cup flour
- 1 cup panko
- 1 cup parmesan cheese separated
- 1 teaspoon dried parsley
- 1/2 teaspoon garlic powder
- 3-4 lemons
- 1 tablespoon garlic minced
- 8 tablespoons butter melted, separated
- 1 tablespoon lemon pepper seasoning
- 450 g asparagus
- 3 tablespoons olive oil
- 3 tablespoons honey
- Optional: fresh parsley,1 lemon for topping
Preheat the oven to 200 degrees C. Line a large sheet pan with parchment paper and set aside.
Grab three bowls. Add the flour to one bowl.
In the second bowl, combine panko, 1/2 cup freshly grated parmesan cheese, dried parsley, garlic powder, about 1/2 teaspoon each of salt and pepper. Stir.
In the final bowl, add 1-2 teaspoons lemon zest, 4-5 tablespoons lemon juice (depending on lemon flavor intensity desired), minced garlic, and 5 tablespoons melted butter. Stir. Remove 4 tablespoons of this mixture and set aside.
Slice chicken breasts to the size of tenders (about 1 and 1/4th inch strips)
Coat in flour, dip into the garlic lemon mixture, and then coat in the Parmesan panko mixture.
Place on prepared sheet pan. Use any remaining Parmesan panko mixture and sprinkle over tenders. Sprinkle lemon pepper seasoning over the tenders
Bake in oven for 10 minutes
Turn the tenders over
Place the asparagus next to the tenders and drizzle the reserved lemon butter sauce. Sprinkle remaining 1/2 cup Parmesan cheese over the asparagus and toss with tongs.
If desired place lemon slices over the chicken (optional)
Return to the oven and bake for another 10-12 minutes or until cooked.
Meanwhile, whisk remaining 3 tablespoons melted butter, 3 tablespoons lemon juice, 1-2 teaspoons lemon zest, 3 tablespoons olive oil, and 3 tablespoons honey in a small bowl. Add some pepper and parsley if desired.
Remove from the oven and top with the honey lemon mixture and fresh parsley if desired and enjoy immediately.
