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Lemon Parmesan Chicken

If you're still using breadcrumbs to crumb meat, you need to get on the quinoa flakes bandwagon. Delicious, crispy and kid-friendly, this recipe is sure to please!

Time
30 minutes
Serves
4
Calories
292

Ingredients

  • 400g chicken breast
  • 1 large egg, whisked
  • 4 cloves garlic, crushed
  • 1 tbsp lemon rind
  • 1 tsp dried oregano
  • 1 tsp garlic powder
  • 50g parmesan cheese, grated
  • 50g quinoa flakes
  • 250g asparagus, ends trimmed
  • 1 tbsp honey
  • 1 tbsp olive oil

Method

  1. Preheat the oven to 200ºC.
  2. Combine quinoa flakes, parmesan, oregano and garlic powder on a dinner plate or wide, shallow bowl.
  3. On a separate plate, combine whisked egg, garlic and lemon zest.
  4. Slice chicken breasts horizontally, to create fillets, about 1cm thick. Pound down the fillets using a kitchen mallet so that the fillets are an even thickness.
  5. Coat the fillets with egg mixture, followed by the crumb mixture and place on a baking tray lined with baking paper. Bake for 10 minutes.
  6. Meanwhile, combine the oil and honey. Coat the asparagus in the mixture and the add to the tray alongside the chicken. Place lemon slices over the asparagus if desired and return to the oven  for a further 10 minutes, or until the chicken is cooked through.