Lemon Parmesan Chicken Traybake



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


Prepare the chicken coating by mixing together the breadcrumbs, parmesan, flour, lemon zest, garlic powder, parsley, salt, and pepper in a bowl. Set aside.

Pre-heat the oven to 180°C (350˚F).

Cut the chicken into large nuggets and season with salt and pepper.

Place each nugget into the egg yolk, then coat with the breadcrumb-parmesan mixture.

Place on a baking tray.

Bake for 10 minutes.

Flip the chicken over and add the asparagus and tomatoes.

Drizzle over the olive oil, lemon juice, parmesan, salt and parsley.

Bake for 10 more minutes or until chicken is cooked through and vegetables are cooked but still firm.


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