ONE PAN LEMON PARMESAN CHICKEN AND ASPARAGUS
Steps:
- Preheat the oven to 400 degrees. Line a large sheet pan with parchment paper and set aside
- Grab three bowls. Add flour to one bowl. In another bowl, combine panko, 1//2 fresh grated parmesan cheese, dried parsley, garlic powder, about 1/2 teaspoon each of salf and pepper.
- In the 3rd bowl, add 1-2 teaspoons lemon zest, 4-5 T lemon juice (depending on lemon flavor intensity desired), minced garlic, and 5 T melted butter. Stir, Remove 4 T of this mixture and set aside
- Slice chicken breasts to the size of tenders (about 1 and 1/4 inch strips) o use chicken tenders
- Coat in flour, heavily dredge in garlic lemon mixture, and then coat in the Parmean panko mixture
- Place on prepared sheet pan. Sprinkle lemon pepper seasoning over the tenders. Use any remaining Parmesan panko mixture and sprinkle over tenders
- Bake in preheated oven for 10 minutes and remove. Fli the tenders to the other side
- Return to the oven and bake for another 10-12 minutes or until the internal temperature of the chicken reaches 165F
- Meanwhile, whisk remaining 3 T melted butter, 3 T lemon juice, 1-2 t lemon zest, 3 T olive oil, and 3 T 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 eat immediately
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