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1 lemon
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1 tablespoon olive oil
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1 tablespoon crumbled feta cheese
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½ teaspoon honey
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2 (8 ounce) skinless, boneless chicken breast halves, cut in half lengthwise
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¼ cup light mayonnaise
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6 cloves garlic, minced
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½ cup panko bread crumbs
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3 tablespoons grated Parmesan cheese
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½ teaspoon kosher salt
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½ teaspoon black pepper
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Nonstick olive oil cooking spray
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2 cups 1-inch pieces asparagus
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1 ½ cups sliced fresh cremini mushrooms
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1 ½ cups halved grape tomatoes
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1 tablespoon olive oil
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Snipped fresh dill
Sheet Pan Chicken with Roasted Spring Vegetables & Lemon Vinaigrette
This Greek-inspired chicken and vegetable sheet-pan meal is bursting with flavor. The chicken is coated in a mayonnaise and bread crumb mixture, roasted alongside asparagus, cremini mushrooms and grape tomatoes and then served with a lemon-feta vinaigrette.
Nutrition Information
202
Calories
15g
Carbohydrates
24g
Protein
273mg
Potassium
5g
Fiber
5g
Sugar
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