Prep time: 22 mins
Cook time: 25 mins
Total time: 47 mins
Yield: 4 servings
Ingredients
- Parchment paper
- ¼ cup whole wheat flour
- ½ cup whole wheat panko bread crumbs
- 8 Tbsp. grated Parmesan cheese, [i]divided use[/i]
- 1 tsp. dried parsley
- ½ tsp. garlic powder
- 1 dash sea salt (or Himalayan salt)
- ½ tsp. ground black pepper
- ½ cup fresh lemon juice
- 1 tsp. finely chopped lemon peel (lemon zest)
- 4 cloves finely chopped garlic
- ¼ cup butter (preferably grass-fed), melted
- 1 lb. raw chicken tenders
- 1 Tbsp. lemon pepper seasoning, salt-free
- 12 oz. broccolini
- 1 medium lemon, sliced (optional)
Instructions
- Preheat oven to 400º F.
- Line large sheet pan with parchment paper. Set aside.
- Place flour on a medium plate. Set aside.
- Combine bread crumbs, [i]6 Tbsp.[/i] cheese, dried parsley, garlic powder, salt, and pepper powder in a small bowl; mix well. Transfer to a plate. Set aside.
- Combine lemon juice, lemon peel, garlic, and butter in a medium bowl; mix well. Put aside ¼ cup of lemon juice mixture.
- Dip each chicken tender in flour, completely coating, then lemon juice mixture, then bread crumbs; coating each evenly on all sides. Place chicken on prepared baking sheet. (Discard any lemon juice mixture that has been used with raw chicken.)
- Sprinkle with lemon pepper.
- Bake for 10 minutes, turn chicken tenders.
- Place broccolini on the side of the pan. Drizzle broccolini with [i]2 Tbsp.[/i] reserved lemon juice mixture and sprinkle with [i]remaining 2 Tbsp.[/i] cheese. Top chicken with lemon slices if desired. Bake for 10 to 12 minutes, or until chicken is no longer pink in the middle, and broccolini is tender-crisp.
- Drizzle chicken with [i]remaining 2 Tbsp.[/i] lemon juice mixture right before serving
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