ONE-PAN CHICKEN & ASPARAGUS BAKE

In this chicken and asparagus recipe, we use one baking sheet to whip up Lunch quickly, veggies included.

 

MAKES 4 SERVING/ TOTAL TIME 35 MINUTES

INGREDIENTS

2 (8 ounce) boneless,

12 ounces baby Yukon Gold potatoes,

8 ounces carrots, diagonally sliced

3 tablespoons extra-virgin olive oil,

2 teaspoons ground coriander,

¾ teaspoon salt, divided

½ teaspoon ground pepper, divided

2 tablespoons lemon juice

2 tablespoons chopped shallot

1 tablespoon whole-grain Dijon mustard

2 teaspoons honey

1 pound fresh asparagus, trimmed

2 tablespoons chopped fresh flat-leaf parsley

1 tablespoon chopped fresh dill

Lemon wedges

 

METHOD

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. 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, 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 Value

352 Kcal,

13.8g fat,

2.3g saturated fat,

5.7g fiber,

27.6g protein,

30.7g carbs