Macadamia-Crusted Chicken with Wattleseed and Lemon Asparagus

By AislePrompt Editorial · Published 2026-06-23 · Updated 2026-06-23

Crusted with ground macadamia nuts and wattleseed, paired with lemon-sautéed asparagus for a bright, nutty Australian-inspired meal. This Australian-inspired chicken recipe, ready in about 40 minutes, pairs chicken breasts, macadamia nuts, ground wattleseed for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 4 breasts (6 oz each) chicken breasts
• 1 cup, finely chopped macadamia nuts
• 2 tsp ground wattleseed
• 1/2 cup all-purpose flour
• 2, beaten eggs
• 1 tsp salt
• 1/2 tsp black pepper
• 3 tbsp olive oil
• 1 lb, trimmed asparagus spears
• 1 tsp lemon zest
• 2 tbsp lemon juice
• 1, minced garlic clove

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 375°F (190°C). Season 4 chicken breasts with 1 tsp salt and 1/2 tsp black pepper. Place 1/2 cup all-purpose flour in a shallow dish, 2 beaten eggs in another, and mix 1 cup finely chopped macadamia nuts with 2 tsp ground wattleseed in a third.
2. Step 2: Dredge each chicken breast first in flour, then dip into eggs, and finally press into the macadamia-wattleseed mixture, coating evenly.
3. Step 3: Heat 2 tbsp olive oil in a large ovenproof skillet over medium heat. Add the crusted chicken breasts and cook for 3 minutes per side until golden.
4. Step 4: Transfer the skillet to the preheated oven and bake the chicken for 12-15 minutes until cooked through.
5. Step 5: While chicken bakes, heat remaining 1 tbsp olive oil in a separate pan over medium heat. Add 1 minced garlic clove and 1 lb trimmed asparagus, sautéing for 5-6 minutes until tender-crisp.
6. Step 6: Stir in 1 tsp lemon zest and 2 tbsp lemon juice to the asparagus, tossing to coat.
7. Step 7: Serve the macadamia-crusted chicken with the lemon asparagus on the side.