The combination of a lemon and cheese crusted chicken is the perfect one pan dish with the accompaniment of crispy roasted potatoes and fork tender green beans. The flavors meld beautifully together. Try fingerling potatoes sliced in half lengthwise for a more sophisticated meal.
4 small boneless skinless chicken breasts (approx 1 lb)
2 tbsp lemon juice
2 tsp minced garlic
½ cup unseasoned bread crumbs
1/3 cup grated parmesan cheese
8– 10 baby red potatoes quartered
2 tbsp olive oil
Dash salt and pepper
1 ½ lb trimmed green beans cut into thirds
1/8th tsp salt and pepper
3 tbsp chopped parsley
1. Preheat oven to 400 F. Spray a large baking sheet with vegetable oil.
2. Combine egg, lemon juice and garlic in dish. Combine breadcrumbs and cheese in another dish. Dip chicken in egg wash, then bread crumb mixture. Place on baking sheet.
3. Combine potatoes, 1 tbsp olive oil and salt and pepper in bowl, until potatoes are well coated. Place on baking sheet with chicken in a single layer. Bake for 10 minutes. Turn chicken over, move potatoes to one side. Toss green beans with remaining tbsp olive oil and salt and pepper and place on baking sheet. Bake another 10 minutes or just until chicken reaches 165 F and potatoes are tender.
4. Place beans on platter, top with chicken and scatter potatoes around chicken, garnish with parsley
Nutritional Analysis Per Serving:
Per Serving (428g)
Sat Fat 3.7g
Nutrition Watch: White potatoes have been shunned over the years due to their starch content. But if you’re not deep frying they are high in many nutrients. Red potatoes have the most nutrients. Eat the skin for added fibre. They contain protein, vitamin C and vitamin B 6