Greek Chicken w/ Roasted Spring Vegetables & Lemon Vinaigrette (Recipe)

February 5, 2020

Greek Chicken w/ Roasted Spring Vegetables & Lemon Vinaigrette (Recipe)


Lemon Vinaigrette

✅ 1 lemon

✅ 1 tablespoon olive oil

✅ 1 tablespoon crumbled feta cheese

✅ ½ teaspoon honey

Greek Chicken with Roasted Spring Vegetables

✅ 2 (8 ounce) skinless, boneless chicken breast halves, cut in half lengthwise

✅ ¼ cup light mayonnaise

✅ 6 cloves garlic, minced

✅ ½ cup panko bread crumbs

✅ 3 tablespoons grated Parmesan cheese

✅ ½ teaspoon kosher salt

✅ ½ teaspoon black pepper

✅ Nonstick olive oil cooking spray

✅ 2 cups 1-inch pieces asparagus

✅ 1½ cups sliced fresh cremini mushrooms

✅ 1½ cups halved grape tomatoes

✅ 1 tablespoon olive oil

✅ Snipped fresh dill


1️⃣ Prepare vinaigrette: Remove ½ teaspoon zest and squeeze 1 tablespoon juice from lemon. In a small bowl whisk together lemon zest and juice and the remaining ingredients. Set aside.

2️⃣ Prepare chicken and vegetables: Place a 15x10-inch baking pan in oven. Preheat oven to 475°F.

3️⃣ Meanwhile, using the flat side of a meat mallet, flatten chicken between two pieces of plastic wrap until ½ inch thick. Place chicken in a medium bowl. Add mayonnaise and 2 of the garlic cloves; stir to coat. In a shallow dish stir together bread crumbs, cheese, ¼ teaspoon of the salt, and ¼ teaspoon of the pepper. Dip chicken into crumb mixture, turning to coat. Lightly coat tops of chicken with cooking spray.

4️⃣ In a large bowl combine asparagus, mushrooms, tomatoes, oil and the remaining 4 cloves garlic and ¼ teaspoon salt and pepper.

5️⃣ Carefully place chicken in one end of hot pan and place asparagus mixture in other end of pan. Roast 18 to 20 minutes or until chicken is done (165°F) and vegetables are tender.

6️⃣ Drizzle chicken and vegetables with vinaigrette and sprinkle with dill.


Recap Video

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