-2 small to medium boneless skinless chicken breast tenderloins
-1 1/2 TB grated parmesan cheese
-1 TB dried rosemary
-2 TB cornflake crumbs
-1 TB lemon juice
-3 TB extra virgin olive oil (for cooking)
-1/2 small red onion, chopped
-1/2 c. spinach (fresh or frozen)
-1/2 c. zucchini, chopped
-2 TB basil, chopped
1. Coat the chicken breast in the rosemary, cornflake crumbs and parmesan cheese. Cook the chicken on medium heat in olive oil until nice and crispy! Add in fresh lemon juice when the chicken is almost done.
2. In the meantime, heat another medium sized pan and sauté the zucchini, onions and spinach on medium heat in olive oil. Add in chopped basil, and salt & pepper to taste.
3. Serve chicken with heaping side of veggies and a side salad : )