Lemon Pepper Chicken Tenders with Roasted Asparagus

Serves: 4 - 5 

Prep Time: 15 Minutes

Cook Time: 15 Minutes



2 lbs. Chicken Tenders
1 large egg
1 Tbsp. water
1 Box House Autry Flavor Expressions Zesty Lemon Pepper Seasoned Coating Mix- 2 pouches



1 bunch of asparagus (approx. 1.5 – 2 lbs.) - tough ends removed
2 Tbsp. olive oil
1/2 tsp. Kosher salt
1/4 tsp. pepper
1 lemon cut into wedges, for serving



  1. Preheat the oven to 400 degrees.
  2. In a shallow bowl, whisk together 1 egg and 1 Tbsp. water to make an egg wash. In another shallow bowl, add the Zesty Lemon Pepper Seasoned Coating Mix.
  3. Dip the chicken tenders in the egg wash. Shake off the excess. Roll the chicken in the coating mix, lightly pressing to ensure maximum adhesion.
  4. Place the coated chicken tenders on a foiled lined baking sheet. Bake at 400 degrees until cooked through - Approx. 15 minutes. (internal temp should register 165 degrees with an instant read thermometer). Remove from the oven.


  1. Line a baking sheet with foil and lay the asparagus spears in a single layer onto the pan.
  2. Drizzle the olive oil over the asparagus and sprinkle with the kosher salt and pepper.
  3. Roast the asparagus at 400 degrees for 15 minutes, until tender. Remove from the oven.