This one pan meal is easy to make, clean ingredients, and awesome flavor! You could easily sub the vegetable for a different one if you want, but the magic is in the chicken.

Prep time: 20 minutes

Bake time: 20 minutes

Total time: 40 minutes

Makes about 4 servings

• 1 to 1-1/2 lbs boneless, skinless chicken tenderloins or chicken breast
• 1/3 cup flour
• 1 cup Panko breadcrumbs (or your preferred breadcrumbs)
• 1 cup Parmesan cheese, divided
• 1 teaspoon dried parsley
• 1/2 teaspoon garlic powder
• 1/2 teaspoon seasoned salt (I use Lawry’s)
• 1/2 teaspoon pepper
• 3-4 lemons, plus 1 optional lemon for topping
• 1 Tablespoon minced garlic
• 8 Tablespoons butter, (one stick, divided and melted)
• 1 Tablespoon lemon pepper seasoning
• 1 lb asparagus (or your choice vegetable)
• 3 Tablespoons olive oil
• 3 Tablespoons honey
• Fresh parsley, optional

• Preheat oven to 400 degrees Fahrenheit.
• Line a sheet pan with parchment paper and set aside.
• Using three bowls, add flour to one.
• In another bowl, mix together breadcrumbs, 1/2 cup Parmesan cheese, dried parsley, garlic powder, salt, and pepper. Stir together.
• In the last bowl, 4-5 Tablespoons fresh squeezed lemon juice, minced garlic, and 5 Tablespoons (a little over half the stick) of melted butter. Stir together well. Take out about 4 Tablespoons of mixture and set aside for later. Do NOT skip this step. You need this sauce for later on.
• If you are using chicken breasts, slice them down to the size of chicken tenders.
• Coat each piece in flour, then heavily soak in lemon mixture, and finally coat with Parmesan Panko mixture, and add to your prepared sheet pan.
• Sprinkle any remaining Parmesan Panko mixture over the chicken. Gently sprinkle lemon pepper seasoning over the tenders.
• Bake in oven for 10 minutes and remove.
• Flip tenders over to bake on the other side and place asparagus next to the tenders (or around them) and drizzle the reserved lemon butter sauce.
• Sprinkle remaining 1/2 cup Parmesan cheese over the asparagus.
• If desired, place lemon slices over the chicken (optional).
• Return sheet pan to the oven and bake another 10-12 minutes or until the internal temperature of the chicken is at least 165 degrees Fahrenheit.
• Meanwhile, whisk remaining 3 Tablespoons lemon juice, olive oil, and honey in a small bowl. Add some pepper and parsley, if you want.
• Once the chicken has reached safe cooking temperature, top the chicken with the honey lemon mixture and serve immediately.

• The lemon honey mixture is only good on the chicken if you are serving immediately, otherwise it tends to get soggy. If you are meal prepping this dish, keep a separate container for the lemon honey mixture and add when you are ready to eat so the breading does not get soggy.
• You can easily sub asparagus for brussel sprouts, broccoli, or carrots. Your cooking time may vary slightly for the veggies, but I find that asparagus, broccoli, and brussel sprouts all cook about the same time. Carrots, being a little thicker, may take longer, so you may want to add them to your sheet pan right away instead of when you turn the chicken. Same for potatoes.

I love this one pan dish because not only is it delicious, it also makes for a super fast and easy clean up! Even with all the dishes used for prep, because of the cook time I can have all of that cleaned up by the time dinner is ready.

One plan, easy clean up, and healthy–doesn’t get much better than that!

Until next time,