Greek Inspired Chicken Sheet Pan Dinner
This is a vegetable packed, Greek-influenced one-pan dinner. The method for cooking the chicken yields a crispy chicken breast far healthier than fried chicken.
Lemon Vinaigrette Whisk together 1/2 teaspoon lemon zest, 1 tablespoon
1 lemon fresh lemon juice, olive oil, feta, honey, and oregano in
1 Tablespoon extra olive oil a small bowl.
1 Tablespoon crumbled feta cheese
½ teaspoon honey
½ teaspoon dried oregano
Chicken and Vegetables
2- 8 ounce chicken breasts, pounded with a meat mallet
4 Tablespoons extra virgin olive oil
6 cloves finely grated garlic
½ cup whole wheat panko crumbs
3 Tablespoon finely grated Parmesan cheese
¼ teaspoon dried oregano
½ teaspoon fine sea salt
½ teaspoon ground black pepper
1 bunch asparagus, rinsed and cut into 1-inch pieces
8 ounces sliced cremini (baby portobello) mushrooms
1 pint grape tomatoes, halved
1 can chickpeas, drained and rinsed
Preheat oven to 475F and place a large sheet pan on the middle rack.
Using a meat mallet, cover chicken breasts with clingfilm and pound each breast until it is ½ inch thick.
Cut each breast in half.
In a medium bowl, combine olive oil, 2 grated cloves of garlic.
In another medium bowl, combine panko, parmesan, oregano, ¼ teaspoon salt, and ¼ teaspoon pepper.
Coat chicken first in the olive oil mixture and then in the panko mixture.
Remove sheet pan from oven and place chicken on pan.
Roast for 5 minutes.
In the meantime, combine asparagus, mushrooms, tomatoes, chickpeas, 1 Tablespoon of olive oil, 4 cloves of grated garlic, ¼ teaspoon, and ¼ teaspoon pepper in a large bowl.
When the timer goes off, flip the chicken over and add the vegetable mixture to the other side of the sheet pan.
Roast for 10 minutes or until chicken is cooked through and vegetables are tender.
Serve chicken over vegetable mixture and drizzle with vinaigrette.