Sometimes dinner recipes are happenstance. This one is exactly that. After being on a Greek food kick for a couple months and becoming fairly familiar with the palette of spices, I threw together this dish and it did not disappoint | Panko-crusted baked lemon chicken with balsamic Brussels sprouts and Parmesan roasted cauliflower and onions.
What You’ll Need:
- Thinly sliced chicken breasts
- Head of cauliflower
- Fresh brussels sprouts
- 1 Lemon
- 1 cup Basmati rice
- Vegetable stock
- Yellow onion
- Olive oil
- Panko breadcrumbs
- Sprig of rosemary
- Cilantro
- 2 eggs
- Balsamic glaze
- Parmesan cheese
- Minced garlic
- Feta cheese
- Garlic powder
- Black pepper
- Sea salt
- Paprika
Directions:
- Half Brussels sprouts and chop cauliflower off the head. Spread on cookie sheet covered in nonstick spray. Finely chop yellow onion.
- Cover veggies in olive oil and toss. Sprinkle generously with sea salt, black pepper, garlic powder, paprika, and onion.
- Drizzle balsamic glaze on Brussels sprouts and Parmesan cheese on cauliflower.
- Place in bottom rack of oven on 400 degrees for 45 minutes. Shake pan every ten minutes to avoid veggies burning and sticking to pan.
- Lightly coat chicken breasts in salt and pepper.
- Dredge breasts in egg and panko breadcrumbs; place on greased baking sheet.
- Finely chop cilantro; sprinkle 1/4 of the cilantro on chicken breasts.
- Squeeze 1/2 lemon’s juice over chicken breasts. Place half of lemon on baking sheet, nestled in chicken breasts.
- Place sprig of rosemary over chicken breasts.
- Bake chicken in oven for 15-18 minutes depending on thickness at 400 degrees. Check internal temperature with meat thermometer until it reaches165 degrees internally.
- Place 1 cup of Basmati rice in 2 cups of vegetable stock. Bring to a boil then reduce heat to a simmer. Rest covered on low heat for 15 minutes – do not remove lid.
- After 15 minutes, fluff rice with fork, add remaining cilantro, 1/2 tablespoon of minced garlic, 1 tablespoon of lemon juice, and 1 teaspoon of black pepper; Stir.
- Serve chicken breast over rice and sprinkle with feta cheese.
