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Greek Chicken with Roasted Spring Vegetables & Lemon Vinaigrette
Greek Chicken with Roasted Spring Vegetables & Lemon Vinaigrette
7 Reviews
From: Diabetic Living Magazine
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.
- By: Diabetic Living Magazine
Ingredients 4 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
- Lemon Vinaigrette
- 1 lemon
- 1 tablespoon olive oil
- 1 tablespoon crumbled feta cheese
- ½ teaspoon honey
- Greek Chicken with Roasted Spring Vegetables
- 2 (8 ounce) skinless, boneless chicken breast halves, cut in half lengthwise
- ¼ cup light mayonnaise
- 6 cloves garlic, minced
- ½ cup panko bread crumbs
- 3 tablespoons grated Parmesan cheese
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- Nonstick olive oil cooking spray
- 2 cups 1-inch pieces asparagus
- 1½ cups sliced fresh cremini mushrooms
- 1½ cups halved grape tomatoes
- 1 tablespoon olive oil
- Snipped fresh dill
Preparation
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Prep
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Ready In
- Prepare vinaigrette: Remove ½ 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.
- Prepare chicken and vegetables: Place a 15x10-inch baking pan in oven. Preheat oven to 475°F.
- Meanwhile, using the flat side of a meat mallet, flatten chicken between two pieces of plastic wrap until ½ 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, ¼ teaspoon of the salt, and ¼ 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 ¼ 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°F) and vegetables are tender.
- Drizzle chicken and vegetables with vinaigrette and sprinkle with dill.
- Serving size: 3½ ounces chicken and ½ cup vegetables
- Per serving: 306 calories; 15 g fat(3 g sat); 2 g fiber; 12 g carbohydrates; 29 g protein; 38 mcg folate; 90 mg cholesterol; 4 g sugars; 1 g added sugars; 657 IU vitamin A; 11 mg vitamin C; 70 mg calcium; 2 mg iron; 432 mg sodium; 616 mg potassium
- Carbohydrate Servings: 1
- Exchanges: 3½ lean protein, 2 fat, 1½ vegetable, ½ starch
Reviews 7
September 18, 2019
By: JLH
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.
March 24, 2019
By: Kristin
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.
March 19, 2019
By: Titiii88
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.
March 12, 2019
By: Tisa
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!
March 03, 2019
By: kuenzi123
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.
January 29, 2019
By: Stephanie Henry Shanholtzer
Really good!!!
January 01, 2019
By: BarbLee
Served this for dinner tonight. The whole family loved it! This meal will definitely be back on our table regularly.
