These Garlic Butter Chicken Bites with Lemon Asparagus are a lighter version of your favorite chicken nuggets and they take about 30 minutes to make.
- 1-¼ pound Chicken breasts, boneless, skinless
- 1 teaspoon garlic powder
- Sea salt and ground black pepper to taste
- ¼ cups Plain flour
- 2 Large eggs, beaten
- 1-¼ cup Panko breadcrumbs
- 2 tablespoons Butter
- 1 tbsp Olive oil
- FOR THE LEMON ASPARAGUS:
- 15 Asparagus Spears – 1 large bunch, ends trimmed
- 1 tbsp Melted butter
- 1 Lemon – Juice (or 2 tbsp fresh lemon juice)
- ½ tablespoon Lemon Zest – Or Zest Of 1/2 Lemon
- Sea salt and ground pepper, to taste
- OPTIONAL TRIM:
- ½ Lemon, cut into wedges
- Curly Parsley – Chopped, To Garnish
Preheat the oven to 400°F.
Cut the chicken into large bite-sized cubes, then sprinkle with the garlic powder, sea salt and ground black
Prepare 3 bowls: one with flour, one with beaten eggs and a third with panko breadcrumbs.
Garlic Butter Chicken Bites with Lemon Asparagus
Add a plate next to the bowls to hold the coated chicken.
Lightly coat each piece of chicken in the flour, then dip them in the beaten eggs, then in the panko breadcrumbs, pressing gently to adhere the breadcrumbs on all sides. Repeat with all the chicken pieces and set aside on the prepared plate.
Heat a large ovenproof skillet over medium heat.
Add the butter and olive oil and, once hot, carefully place the coated chicken bites into the pan.
Fry the chicken, turning to brown all sides, for 3 to 5 minutes, until a crispy crust forms. You don’t need to fully cook the chicken at this point because we’ll finish them in the oven.
Once all the chicken bites are nicely browned, bring them to the side of the pan.
Place the asparagus in the pan next to the chicken.
Drizzle with melted butter and lemon juice, then sprinkle with lemon zest, salt and pepper.
Transfer skillet to preheated oven and bake until chicken is browned and cooked through and asparagus is tender-crisp, about 10 to 12 minutes.
Add toppings of choice.