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In this chicken and asparagus recipe, we use one baking sheet to whip up dinner quickly, veggies included. Pounding the chicken thin helps it cook quickly alongside the carrots and potatoes, with asparagus rounding out the meal. This is one quick dinner recipe you'll be returning to again and again.

Source: EatingWell.com, January 2020

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Read the full recipe after the video.
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F. Place chicken on a clean work surface and cover with plastic wrap. Using a meat mallet, pound the chicken pieces to an even 1/2-inch thickness. Arrange on one half of a large rimmed baking sheet. Arrange potatoes and carrots in a single layer on the other half of the pan. Drizzle the chicken and vegetables with 1 tablespoon oil; sprinkle with 1 teaspoon coriander, 1/2 teaspoon salt and 1/4 teaspoon pepper. Bake for 15 minutes.

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  • Meanwhile, whisk lemon juice, shallot, mustard, honey and the remaining 2 tablespoons oil, 1 teaspoon coriander, 1/4 teaspoon salt and 1/4 teaspoon pepper in a small bowl.

  • Remove the pan from the oven; switch the oven to broil. Stir the potato-carrot mixture; arrange asparagus in the center of the pan. Spoon the lemon juice-shallot mixture evenly over the chicken and vegetables. Broil until the chicken and vegetables are lightly browned, asparagus is tender-crisp and a thermometer inserted in the thickest portion of the chicken registers 165 degrees F, about 10 minutes. Remove from oven; sprinkle evenly with parsley and dill. Serve with lemon wedges.

Nutrition Facts

1 piece chicken, 3/4 cup potato-carrot mixture & 6 asparagus spears each
352 calories; protein 27.6g; carbohydrates 30.7g; dietary fiber 5.7g; sugars 8g; fat 13.8g; saturated fat 2.3g; cholesterol 62.7mg; vitamin a iu 10780.7IU; vitamin c 23.4mg; folate 184.4mcg; calcium 72.5mg; iron 2.4mg; magnesium 62mg; potassium 910.3mg; sodium 599.4mg; thiamin 0.3mg; added sugar 3g.

3 lean protein, 2 fat, 1 1/2 vegetable, 1 starch

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