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Garlic Butter Chicken Bites with Lemon Asparagus

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Serves 4 |

The “grown-up” chicken nugget.

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Ingredients:

For Garlic Butter Chicken Bites:

1 1/2 lb boneless, skinless chicken breasts

1 teaspoon garlic powder

Sea salt, to taste

Ground black pepper, to taste

1/4 cup flour

2 eggs

1 1/4 cup panko breadcrumbs

2 tablespoons butter

1 tablespoon olive oil

For Lemon Asparagus:

16 spears asparagus, ends trimmed

1 tablespoon butter, melted

1 lemon, juiced, about 2 tablespoons of juice

1/2 tablespoon lemon zest

Sea salt, to taste

Ground pepper, to taste

Directions:

Preheat the oven to 400° F.
Cut the chicken into large cubes, then sprinkle with garlic powder, salt, and pepper.
Pour the flour into a mixing bowl, beat the eggs in a second mixing bowl, and pour the panko breadcrumbs into a third mixing bowl.
In batches, dip the chicken bites into the flour to lightly coat, then dip them into the beaten eggs, and then dip them into the panko breadcrumbs, thoroughly coating the breadcrumbs on all sides. Place the prepared chicken bites on a large plate.
Bring a large oven-proof pan to medium heat. Add the butter and olive oil. Place the chicken bites into the pan. Cook for 3-5 minutes, turning often, until all sides are golden brown. Push the chicken to the side of the pan. Place the asparagus next to the chicken in the pan. Drizzle the melted butter and lemon juice over, then sprinkle lemon zest, salt, and pepper over top.
Transfer the pan to the oven and bake for 10-12 minutes. until the asparagus is crisp-tender.
Remove from the oven. Transfer the chicken and asparagus to serving plates. Enjoy!

Main Ingredient:	Chicken Breast, Asparagus
Cooking Method:	Stovetop, Bake
Course:	Dinner, lunch, snack

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Garlic Butter Chicken Bites with Lemon Asparagus

Serves 4

Ingredients:

For Garlic Butter Chicken Bites:

1 1/2 lb boneless, skinless chicken breasts

1 teaspoon garlic powder

Sea salt, to taste

Ground black pepper, to taste

1/4 cup flour

2 eggs

1 1/4 cup panko breadcrumbs

2 tablespoons butter

1 tablespoon olive oil

For Lemon Asparagus:

16 spears asparagus, ends trimmed

1 tablespoon butter, melted

1 lemon, juiced, about 2 tablespoons of juice

1/2 tablespoon lemon zest

Sea salt, to taste

Ground pepper, to taste

Directions:

Preheat the oven to 400° F.
Cut the chicken into large cubes, then sprinkle with garlic powder, salt, and pepper.
Pour the flour into a mixing bowl, beat the eggs in a second mixing bowl, and pour the panko breadcrumbs into a third mixing bowl.
In batches, dip the chicken bites into the flour to lightly coat, then dip them into the beaten eggs, and then dip them into the panko breadcrumbs, thoroughly coating the breadcrumbs on all sides. Place the prepared chicken bites on a large plate.
Bring a large oven-proof pan to medium heat. Add the butter and olive oil. Place the chicken bites into the pan. Cook for 3-5 minutes, turning often, until all sides are golden brown. Push the chicken to the side of the pan. Place the asparagus next to the chicken in the pan. Drizzle the melted butter and lemon juice over, then sprinkle lemon zest, salt, and pepper over top.
Transfer the pan to the oven and bake for 10-12 minutes. until the asparagus is crisp-tender.
Remove from the oven. Transfer the chicken and asparagus to serving plates. Enjoy!

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