Lemony Panko Chicken Bowls

I used to make this recipe ALL the time and it was originally from Sivan Aylas website linked HERE. I’ve made some adjustments to my recipe, both equally delicious you will love it! Easy, simple flavors and healthy.

Watch me make this recipe HERE.

INGREDIENTS:

For the Chicken—

• 1 pack thin sliced chicken breasts (or regular chicken breasts and just butterfly in half to get thinner pieces)

• 1 egg

• 1.5 tbsp dijon mustard

• juice of 1/2 lemon

• 1 tbsp olive oil

• 1/2 tsp garlic powder

• 1/2 tsp onion powder

• salt and pepper to taste

• 2/3 cup panko

• 2/3 cup Italian breadcrumbs

For Quinoa—

• 1 cup quinoa

• 2 cups filtered water or chicken bone broth

• fresh arugula

• grated parmesan

For the Lemon Vinaigrette —

• 1/4 cup olive oiol

• juice of 1 lemon or half lemon and half red wine vinegar

• 1 tbsp dijon mustard

• 1/4 tsp honey

• red pepper flakes (optional)

• salt and peper to taste

DIRECTIONS:

For the Panko Chicken—

1. Rinse and pat chicken tenders dry.

2. Add chicken in a large bowl

3. To a small bowl, crack 1 egg, add in salt, pepper, garlic powder, onion powder, dijon mustard, lemon juice, olive oil and mix together until blended.

4. Pour marinade mix into chicken and mix until chicken is evenly coated.

5. Refrigerate for at least 30 minutes.

6. Pour panko and breadcrumbs into a shallow dish (you can season with garlic powder if you like) and dip each chicken until coated on all sides.

7. Place on a baking sheet lined with parchment paper to avoid sticking.

8. Repeat until all chicken pieces are coated.

9. Preheat air fryer to 390°F. Lay chicken into basket and drizzle lightly with olive oil. Let it cook for 6-7 minutes until golden brown on the first side. Then flip and cook at 450°F for 1-2 minutes on the other side until chicken is fully cooked through and crispy. Air fry the chicken in batches so you don’t crowd the air fryer.

Quinoa—

1. Cook quinoa according to package, I like to cook mine with chicken bone broth for extra nutrients.

2. Once done, fluff quinoa with a fork and set aside. 

Lemon Vinaigrette—

1. To a jar with a lid, add 1/4 cup good olive oil, lemon juice, dijon, salt, pepper, squeeze of honey and red pepper flakes if using.

2. Shake until combined. Taste and adjust seasonings accordingly.

When ready to eat, layer your bowl with quinoa, top with arugula, add sliced panko chicken on top. Pour over some of the vinaigrette and sprinkle grated parmesan over top. Enjoy!