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Lemon Parmesan Chicken Traybake

by Ellie Holland

Ingredients

for 2 servings

  • 2 cups
    panko breadcrumbs (100 g)
  • ¾ cup
    grated parmesan cheese (80 g)
  • ⅓ cup
    plain flour (50 g)
  • 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 (100 g)
  • 1 cup
    cherry tomato (200 g)
  • 2 teaspoons
    olive oil
  • ½ lemon lemon juice
  • 1 teaspoon
    grated parmesan cheese
  • 1 teaspoon
    salt
  • 1 teaspoon
    dried parsley

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Preparation

Under 30 min

  1. Prepare the chicken coating by mixing together the breadcrumbs, parmesan, flour, lemon zest, garlic powder, parsley, salt, and pepper in a bowl. Set aside.
  2. Pre-heat the oven to 180°C (350˚F).
  3. Cut the chicken into large nuggets and season with salt and pepper.
  4. Place each nugget into the egg yolk, then coat with the breadcrumb-parmesan mixture.
  5. Place on a baking tray.
  6. Bake for 10 minutes.
  7. Flip the chicken over and add the asparagus and tomatoes.
  8. Drizzle over the olive oil, lemon juice, parmesan, salt and parsley.
  9. Bake for 10 more minutes or until chicken is cooked through and vegetables are cooked but still firm.
  10. Enjoy!
 

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