One Pan Lemon Parmesan Chicken and Asparagus

Ingredients

• Chicken breast

  Broilers or fryers, meat only, raw

  1 lb or 454g

• Wheat flour

  Whole-grain

  ⅓ cup or 40g

• Bread crumbs

  Dry, grated, plain

  1 cup or 108g

• Parmesan cheese

  Shredded

  1 cup or 80g

• Parsley

  Spices, dried

  1 tsp or 0.5g

• Garlic powder

  Spices

  ½ tsp or 2g

• Salt

  Table

  ½ tsp or 3g

• Pepper

  Spices, black

  ½ tsp or 1g

• Lemon zest

  2 lemon or 8g

• Lemon juice

  Raw

  2 lemon yields or 94g

• Garlic

  Raw

  2 tbsp or 17g

• Butter

  Unsalted

  8 tbsp or 114g

• Lemon Pepper

  Badia

  3 tsp. or 11g

• Asparagus

  Raw

  1 lb or 453g

• Olive oil

  Salad or cooking

  3 tbsp or 41g

• Honey

  3 tbsp or 63g

• Parsley

  Raw

  4 tbsp or 15g

Directions

1. Preheat the oven to 400°F. Line a large sheet pan with parchment paper.
2. Prepare three bowls: one with flour, another with bread crumbs, half of the Parmesan, dried parsley, garlic powder, salt, and pepper, and the last with lemon zest, lemon juice, minced garlic, and two-thirds of the melted butter.
3. Slice chicken breasts into strips. Coat in flour, then in the lemon mixture, and finally in the Parmesan bread crumbs mixture. Place on the prepared sheet pan.
4. Sprinkle any remaining Parmesan breadcrumbs mixture and lemon pepper seasoning over the chicken. Bake for 10 minutes.
5. Flip the chicken, add asparagus to the pan, drizzle with reserved lemon butter sauce, and sprinkle with remaining Parmesan. Bake for another 10-12 minutes until chicken reaches an internal temperature of 165°F.
6. Whisk remaining butter, lemon juice, lemon zest, olive oil, and honey. Top chicken with this mixture and garnish with freshly chopped parsley.