NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken Cutlet

1/4 cup Whole Wheat Breadcrumbs

1 large Egg

6 spears Asparagus

1/4 cup Nonfat Greek Yogurt

1 tsp Olive Oil

1/2 Lemon

1 tbsp Fresh Parsley

1/2 tsp Garlic Powder

Salt and Pepper to taste

PREPARATION

• 1

  Preheat the oven to 400°F (200°C). Line a baking tray with parchment paper.

• 2

  Prepare the chicken by patting dry. In one bowl, beat the egg. In another shallow dish, place whole wheat breadcrumbs mixed with garlic powder, salt, and pepper.

• 3

  Dip each chicken cutlet in the egg, then dredge in the breadcrumb mixture until fully coated. Place the cutlets on the baking tray.

• 4

  Arrange the asparagus spears around the chicken. Drizzle the asparagus with olive oil and season with salt and pepper.

• 5

  Bake in the oven for 18-20 minutes, flipping the chicken halfway through, until the chicken is cooked through and the coating is crispy and golden.

• 6

  While baking, prepare the creamy dressing by mixing the nonfat Greek yogurt with lemon juice, lemon zest (from the half lemon), chopped parsley, salt, and pepper in a small bowl.

• 7

  Once cooked, plate the chicken cutlets with the roasted asparagus and drizzle the lemon-herb dressing over the top or serve on the side.

• 8

  Enjoy this balanced, nutritious meal that delivers crisp textures and fresh, zesty flavors!