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Lemon-Oregano Panko-Crusted Chicken
with baba ghanoush veggie plate

Active: 30 min Total: 30 min

We love making panko-crusts to go on our proteins. This one is inspired by Mediterranean flavors and lends the perfect texture and boldness to plain ol' chicken breasts.
Smarts: We're doubling this chicken to make the perfect protein for an entree salad later this week.

Tags

Ingredients

Servings:
4
Metric
Lemon-Oregano Panko-Crusted Chicken:
  • Chicken breasts - 4 ((~2 lbs. - makes enough for two meals))
  • Parsley - 1/4 bunch, chopped
  • Panko breadcrumbs - 1 cup
  • Oregano - 1 tsp
  • Paprika - 1 tsp
  • Salt - 1/2 tsp
  • Lemon juice - 1 1/2 Tbsp
  • Olive oil - 1 1/2 Tbsp
Veggie Plate with Baba Ghanoush:
  • Cucumbers - 1, chopped into sticks ((Or sub 2 Persian cucumbers))
  • Carrots, medium - 2, peeled and chopped into sticks
  • Store-bought baba ghanoush - 1 cup

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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Prep

  1. Chicken breasts - This makes enough for Thursday night. Halve. Season and tenderize with salt and pepper. (Can be done up to 1 day ahead)
  2. Panko crust - Chop parsley. Mix together parsley, panko, oregano, paprika, salt, lemon juice, and olive oil. (Can be done up to 3 days ahead)

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Make

  1. Preheat oven to 400F (204C) degrees.
  2. Brush or spray sheet pan with cooking oil. Place chicken breasts on sheet pan. Divide panko crust across chicken breasts and press down to coat. Cook for 15 to 20 minutes until chicken is cooked to 165F (74C) degrees.
  3. Slice cucumbers and carrots into sticks when chicken is baking. Make a vegetable tray with sliced veggies and baba ghanoush.
  4. Enjoy veggie plate with baked chicken. (Remember to save half the chicken for Thursday!)
  5. Remember to soak beans if making falafel tomorrow night.

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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Reviews

Ratings

Original (76)
Gluten-free (4)
Paleo (3)
Vegetarian (6)

35 reviews

Doubled lemon juice, added tsp of maple syrup and baked with lemon slices. It was surprisingly juicy and the whole family enjoyed including 1 and 3 year olds!

By: Jena
Posted: Jun 07, 2016
Diet: Original
0 Helpful

Perfectly cooked chicken. Would have never paired this before but wow, what a delicious meal!

By: Amy
Posted: Mar 12, 2015
Diet: Original
0 Helpful

Halving the chicken breasts was genius (why hadn't I ever thought of that?!). The crust was pretty tasty, though it clumped together pretty badly and wouldn't stick to the chicken. I ended up with soggy - but tasty - "crust" that was too thick in some spots and which I couldn't get to cover the entire piece of chicken. Tasty nonetheless, especially considering we're forced to use gluten free ingredients (not merely a dietary choice). One thing to watch for - this recipe must be part of another weekly meal plan as it makes extra chicken that is "for Thursday night".

By: Joe
Posted: Feb 15, 2015
Diet: Gluten-free
0 Helpful

This was pretty good.....if I made it again I would add more lemon juice- I couldn't really taste the citrus. I loved the veggie plate on the side. A great mix up from the usual cooked veggies or salad. So happy to find the baba on sale for 99 cents at Ralphs! Also why does the picture have pita bread in it? That would have been a great addition.

By: Amanda
Posted: Dec 03, 2014
Diet: Original
0 Helpful

I liked the chicken a lot but the side was a little boring to me so I used leftover quinoa, cucumber, tomato and feta with some olive oil and red wine vinegar and honey to make a killer side salad that went so well with this weeks plan!

By: kelley
Posted: Nov 07, 2014
Diet: Original
0 Helpful

We enjoyed this and appreciated the ease of prep. Trader Joe's doesn't carry Baba Ganoush, so we subbed their eggplant garlic dip. Quite good! Would love to try Baba, though...

By: Marabeth
Posted: Oct 21, 2014
Diet: Original
0 Helpful