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.

Prep Time:
30 mins
Additional Time:
20 mins
Total Time:
50 mins
4 servings


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

  • 1 ½ cups sliced fresh cremini mushrooms

  • 1 ½ cups halved grape tomatoes

  • 1 tablespoon olive oil

  • Snipped fresh dill


  1. 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.

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

  3. Meanwhile, using the flat side of a meat mallet, flatten chicken between two pieces of plastic wrap until 1/2 inch thick.

  4. 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.

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

  6. 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.

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


Nutrition Facts (per serving)

306 Calories
15g Fat
12g Carbs
30g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 306
% Daily Value *
Total Carbohydrate 12g 4%
Dietary Fiber 2g 6%
Total Sugars 4g
Added Sugars 1g 1%
Protein 30g 59%
Total Fat 15g 19%
Saturated Fat 3g 16%
Cholesterol 91mg 30%
Vitamin A 657IU 13%
Vitamin C 11mg 12%
Folate 38mcg 10%
Sodium 432mg 19%
Calcium 70mg 5%
Iron 2mg 9%
Magnesium 46mg 11%
Potassium 616mg 13%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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