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2 8-ounce boneless, skinless chicken breasts
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12 ounces baby Yukon Gold potatoes, halved lengthwise
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8 ounces carrots, diagonally sliced into 1-inch pieces
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3 tablespoons extra-virgin olive oil, divided
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2 teaspoons ground coriander, divided
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¾ teaspoon salt, divided
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½ teaspoon ground pepper, divided
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2 tablespoons lemon juice
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2 tablespoons chopped shallot
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1 tablespoon whole-grain Dijon mustard
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2 teaspoons honey
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1 pound fresh asparagus, trimmed
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2 tablespoons chopped fresh flat-leaf parsley
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1 tablespoon chopped fresh dill
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Lemon wedges
One Pan Chicken & Asparagus Bake
In this chicken and asparagus bake recipe, we use one baking sheet to whip up dinner quickly, veggies included. Pounding the chicken thin helps it cook quickly alongside the carrots and potatoes, with asparagus rounding out the meal.
Nutrition Information
268
Calories
35g
Carbohydrates
25g
Protein
558mg
Potassium
6g
Fiber
14g
Sugar
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