Inspiration: EatingWell
A big heaping bowl of veggies and chicken is perfectly suitable for dinner, unless you INSIST on adding rice pilaf or roasted potatoes. Either one would be a lovely addition.
Ingredients
Lemon Vinaigrette
1 lemon 1 tbsp olive oil 1 tbsp crumbled feta cheese ½ tsp honey
Greek Chicken with Roasted Spring Vegetables 3 (8 oz) skinless, boneless chicken breast halves, cut in half lengthwise ¼ cup yogurt 6 cloves garlic, minced ½ bread crumbs ½ tsp kosher salt ½ tsp black pepper Nonstick olive oil cooking spray 2 cups (1-in) pieces broccoli 1 cup sliced fresh mushrooms 1 cup halved grape tomatoes 1 tbsp olive oil
Preparation
Prepare vinaigrette: Remove 1/2 tsp zest and squeeze 1 tbsp 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 1/2" thick.
Place chicken in a medium bowl. Add yogurt and 2 of the garlic cloves; stir to coat. In a shallow dish stir together bread crumbs, cheese, 1/4 tsp of the salt, and 1/4 tsp of the pepper. Dip chicken into crumb mixture, turning to coat. Lightly coat tops of chicken with cooking spray.
In a large bowl combine broccoli, mushrooms, tomatoes, oil, and the remaining 4 cloves garlic and 1/4 tsp salt and pepper.
Carefully place chicken in one end of a hot pan and place veggie mixture at another end of the pan. Roast 18 to 20 minutes or until chicken is done (165° F) and vegetables are tender.
Drizzle chicken and vegetables with vinaigrette and serve.
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