ClockPlayEmailInstagramLinkSMSTwitterYouTubeWhatsAppXSearchClockRight ArrowArrow DownCaret downCaret upCaret leftCaret rightHamburger MenuPop OutThumbs upThumbs up buySpeechAudio onReplayPlusMinusSad smiley faceNo resultsSwapMore
Skip to Content
93% would make again

Lemon Parmesan Chicken Traybake

Tasty Team

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

Nutrition Info

  • Calories 965
  • Fat 23g
  • Carbs 107g
  • Fiber 6g
  • Sugar 11g
  • Protein 82g

Estimated values based on one serving size.

Preparation

  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!

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

Nutrition Info

  • Calories 965
  • Fat 23g
  • Carbs 107g
  • Fiber 6g
  • Sugar 11g
  • Protein 82g

Estimated values based on one serving size.

Preparation

  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!

Submit a recipe to Tasty

Have a recipe of your own to share?Submit your recipe here.

Submit your recipe here.