Greek-Inspired Chicken

LEMON VINAIGRETTE: 1 lemon | 1 Tbsp extra olive oil | 1 Tbsp crumbled feta cheese | 1/2 tsp honey | 1/2 tsp dried oregano | CHICKEN: 2 eight-ounce chicken breasts | 4 Tbsp extra virgin olive oil | 6 cloves finely grated garlic | 1/2 cup whole wheat panko crumbs | 3 Tbsp finely grated Parmesan cheese | 1/4 tsp dried oregano | 1/2 tsp sea salt | 1/2 tsp ground black pepper | 1 bunch asparagus cut into 1-inch pieces | 8 oz sliced cremini mushrooms | 1 pint grape tomatoes halved | 1 can chickpeas drained

LEMON VINAIGRETTE: 1. Whisk 1/2 tsp lemon zest, 1 tbsp fresh lemon juice, olive oil, feta, honey and oregano in small bowl. | CHICKEN: 2. Preheat oven to 475°F and place large sheet pan on middle rack. | 3. Pound each breast until 1/2 inch thick; cut in half. | 4. Combine olive oil and 2 grated garlic cloves. | 5. In another bowl, combine panko, parmesan, oregano, 1/4 tsp salt and 1/4 tsp pepper. | 6. Coat chicken in olive oil mixture then panko mixture. | 7. Remove sheet pan from oven and place chicken on pan. Roast 5 minutes. | 8. Combine asparagus, mushrooms, tomatoes, chickpeas, 1 Tbsp olive oil, 4 grated garlic cloves, 1/4 tsp salt and 1/4 tsp pepper. | 9. Flip chicken and add vegetable mixture to other side. Roast 10 minutes until chicken is cooked through. | 10. Serve chicken over vegetable mixture and drizzle with vinaigrette.