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Grilled Lemon Chicken with Panko Crusted Vegetables. Chicken marinated in a lemon dressing and grilled to perfection. Served with panko crusted vegetables and a lemon honey sauce. Vegetables have never tasted so good.
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5 from 3 votes

Grilled Lemon Chicken with Panko Crusted Vegetables

Chicken marinated in a lemon dressing and grilled to perfection. Served with panko crusted vegetables and a lemon honey sauce. Vegetables have never tasted so good.
Course: Main Dish
Cuisine: American
Keyword: Breaded Vegetables, Grilled Chicken, Lemon Chicken
Servings: 8 servings
Calories: 354kcal

Ingredients

Chicken

  • 1.5 pounds chicken breasts sliced in half if thick
  • 3 tbsp white vinegar
  • 3 tbsp lemon juice
  • 1/4 cup chicken broth
  • 2 tbsp olive oil
  • 1 tbsp lemon pepper seasoning

Vegetables

  • 1 red pepper sliced thinly
  • 1 onion cut into large chunks
  • 1 lb asparagus
  • 1 zucchini cut into ~1/3" slices
  • 1 yellow squash cute into ~1/3" slices
  • 1.5 cups panko bread crumbs I used a mixture of plain and Italian
  • 1/2 cup shredded Parmesan cheese
  • 1 teaspoon garlic powder
  • 1/2 tbsp lemon pepper seasoning
  • 2 egg whites
  • 1/4 cup olive oil
  • 1 tbsp water
  • juice of 1 lemon
  • zest of 1/2 lemon

Honey Sauce

  • 2 tbsp butter melted
  • 2 tbsp lemon juice
  • 1 tbsp olive oil
  • 2 tbsp honey
  • 1 teaspoon lemon pepper seasoning

Instructions

Chicken

  • In a bowl with lid, or a large plastic bag, mix together vinegar, lemon juice, chicken broth, olive oil, and lemon pepper seasoning.
  • Place chicken in mixture and cover. Shake to ensure chicken is evenly coated with mixture.
  • Put chicken mixture in refrigerator for at least 3 hours.
  • Preheat grill to 500 degrees, then reduce to 450. Place chicken on grill and cook until chicken is cooked through, about 2-3 minutes per side.

Vegetables

  • Preheat oven to 400 degrees. Line baking sheets with parchment paper or silicone mats.
  • In a shallow bowl or baking dish, combine breadcrumbs, Parmesan, garlic, and lemon pepper seasoning.
  • In a second shallow bowl or baking dish, whisk together egg whites, olive oil, lemon juice, lemon zest, and water.
  • Dip vegetables in egg mixture, then dredge through breadcrumb mixture. Place vegetables on prepared baking sheet.
  • Bake for 15-20 minutes, or until desired tenderness.

Sauce

  • In a small bowl, whisk together butter, lemon juice, olive, oil, honey and lemon pepper seasoning.
  • Serve over vegetables and chicken.

Notes

Recipe Inspired By: https://www.chelseasmessyapron.com/one-pan-lemon-parmesan-chicken-and-asparagus-video/

Nutrition

Calories: 354kcal | Carbohydrates: 20g | Protein: 25g | Fat: 19g | Saturated Fat: 5g | Cholesterol: 66mg | Sodium: 351mg | Potassium: 679mg | Fiber: 3g | Sugar: 8g | Vitamin A: 1155IU | Vitamin C: 36.9mg | Calcium: 128mg | Iron: 2.6mg