One Pan Almond-Crusted Lemon Chicken
Prep time
Cook time
Total time
Recipe type: dinner
Serves: Serves 4
  • 3 lb chicken tenders
  • 1 egg
  • ½ cup panko bread crumbs
  • 1 cup almonds, pulsed into crumbs
  • ~15 stalks of asparagus
  • Zest of 1 lemon
  • Juice of ½ lemon
  • 1 lemon, sliced
  • 2 tbsp extra virgin olive oil
  • 1 tsp salt
  • ½ tsp pepper
  1. Preheat your oven to 400 degrees.
  2. Break egg into a shallow bowl and scramble with a fork.
  3. Place panko bread crumbs and almond crumbs into a separate bowl and mix together (no need for bowl to be shallow).
  4. Dip each chicken tender into the egg, then into the panko/almond mixture. Place each tender onto a baking sheet that's been greased with 1 tbsp extra virgin olive oil.
  5. When all tenders are fully covered in mixture and placed onto baking sheet, place in the oven and bake for 10 minutes.
  6. After ten minutes, remove the chicken. Next to the chicken, place the asparagus.
  7. Drizzle with final tbsp of olive oil, lemon zest, lemon juice, salt, and pepper. Mix asparagus around with your hands.
  8. Place lemon slices atop chicken and asparagus, as seen in the photos.
  9. Place back in the oven and bake for 10 more minutes.
Recipe by the blissful balance at