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. Source: Diabetic Living Magazine

Diabetic Living Magazine
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Ingredients

Lemon Vinaigrette
Greek Chicken with Roasted Spring Vegetables

Directions

Instructions Checklist
  • Prepare vinaigrette: Remove 1/2 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.

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

  • Meanwhile, using the flat side of a meat mallet, flatten chicken between two pieces of plastic wrap until 1/2 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, 1/4 teaspoon of the salt, and 1/4 teaspoon of the pepper. Dip chicken into crumb mixture, turning to coat. Lightly coat tops of chicken with cooking spray.

  • In a large bowl combine asparagus, mushrooms, tomatoes, oil and the remaining 4 cloves garlic and 1/4 teaspoon salt and pepper.

  • 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 degrees F) and vegetables are tender.

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

Nutrition Facts

306 calories; 15.1 g total fat; 3.1 g saturated fat; 90 mg cholesterol; 432 mg sodium. 616 mg potassium; 12.1 g carbohydrates; 1.6 g fiber; 4 g sugar; 29.5 g protein; 657 IU vitamin a iu; 11 mg vitamin c; 38 mcg folate; 70 mg calcium; 2 mg iron; 46 mg magnesium; 1 g added sugar;

Reviews (7)

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7 Ratings
  • 5 star values: 6
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
09/18/2019
This is an excellent recipe! My third EW recipe, and the first that I felt I had to review. I will definitely make it again. I will probably tweak the vinaigrette a bit, until I get it dialed in. Read More
Rating: 5 stars
03/24/2019
I did cook the chicken on a separate pan placed on a rack. The recipe was delicious but took a fair amount of time to prepare. Read More
Rating: 5 stars
03/19/2019
AMAZING!!! I was running late as usual and didn't have time to read the reviews and ended up cooking everything in the same pan. I did not have any problems my chicken wasn't soggy sure everything was cramped but it was SOOOOOOO GOOD!!! 10/10 will make again. Read More
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Rating: 5 stars
03/12/2019
Wow! Fantastic recipe! My man couldn't stop raving about it. I read the reviews and decided on using separate pans and using a rack for the chicken. Everything came out perfect. Will definitely make again and again! Thank you Eating Well! Read More
Rating: 3 stars
03/03/2019
I am giving it three stars because the flavors were great. But the method is all wrong. Roasting the vegetables (including mushrooms and tomatoes which are both very watery when they cook) on the same pan as the chicken is ridiculous. It was incredibly soggy and I couldn t save the chicken even after oving it to its own pan and trying to broil it. I should have thought this through and cooked them on separate pans but I didn t. The food was also quite cramped on the pan despite using a larger one than called for and would ve been better spread out to get some color on the vegetables. I will make again because it s good but next time will cook the chicken on a wire rack in the oven on its own sheet pan or cook it on the stove. It s upsetting when recipes want so desperately to be called a sheet-pan recipe that they sacrifice the dish. Read More
Rating: 5 stars
01/30/2019
Really good!!! Read More
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Rating: 5 stars
01/02/2019
Served this for dinner tonight. The whole family loved it! This meal will definitely be back on our table regularly. Read More