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Ingredients
- skinless chicken thigh fillets 4
- parmesan 50g, finely grated
- white breadcrumbs 50g
- flour 1 tbsp
- egg 1, beaten
- broccoli 1 small head, broken into florettes
- butter 25g
- garlic 1 clove, sliced
- lemon ½, zested and juiced
Method
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Step 1
Heat the oven to 200C/fan 180C/gas 6. Season the chicken thighs. Mix the parmesan and breadcrumbs on a flat plate and put the flour and egg onto separate plates. Coat each thigh in flour, dusting off the excess, then dip in egg and roll in breadcrumbs. Sit on a rack over a baking tray and bake for 40 minutes until crisp and golden.
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Step 2
Boil or steam the broccoli until tender, then drain. Melt the butter in a pan and gently sizzle the garlic for 2-3 minutes. Add the lemon juice and zest and season. Toss with the broccoli and serve with the chicken.
Nutritional Information
- Kcals 576
- Fat 27.5g
- Carbs 26.3g
- Fibre 4g
- Protein 57.5g
- Salt 1.68g
