ok i'm not sure if you people are seeing a pattern here, but my recipes are either super fatty, or super healthy and I am not exactly the best at finding the right balance! Last night, I happened to have some motivation in the middle of a Publix line when I had to stand and stare at SHAPE Magazine...yes i may have kept the chocolate covered pretzels in my cart, but hey at least i added asparagus (I happened to be reading the top nutritious veggies and I saw asparagus on the list) My husband is a big meat lover, so for dinner I tend to always incorporate some sort of protein (sorry folks, no lettuce for dinner here!) So I actually i discovered how much I loved the taste of asparagus, especially when it is drenched in lemon! (shhhh... yes and butter) This recipe was not only super easy to make especially when its one of those "its already 6 and i didn't even have lunch yet" types of days.... who am i fooling i do not forget any meal....anyways, back to this recipe. Its light, its healthy, its full of spring flavors, and you can totally play around with adding your own types of flavors and seasonings!
Below you will see the how-to //
You will need //
1 and 1/2 pounds boneless skinless chicken breasts or tenders
1/3 cup flour
1 cup panko bread crumbs
1 cup parmesan cheese separated (optional- I didn't add this)
1 teaspoon dried parsley
1/2 teaspoon garlic powder
3-4 lemons
1 tablespoon minced garlic
8 tablespoons melted butter separated, I use unsalted
1 tablespoon lemon pepper seasoning
1 pound asparagus
3 tablespoons olive oil
3 tablespoons honey
Optional: fresh parsley, 1 lemon for topping
Preheat the oven to 400 degrees F. Line a large sheet pan with parchment paper and set aside.
Grab three bowls. Add the flour to one bowl.
Combine panko, 1/2 cup freshly grated parmesan cheese, dried parsley, garlic powder, about 1/2 teaspoon each of salt (I use seasoned 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) or use chicken tenders.
Coat in flour, heavily dredge in 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 (I use Mrs. Dash lemon pepper)
Bake in preheated oven for 10 minutes and remove.
Flip the tenders to the other side.
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 the internal temperature of the chicken has reached 165 degrees F.
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!
