Greek Chicken with Roasted Vegetables & Lemon Vinaigrette
Course Main
Cuisine Greek
Prep Time 30 minutesminutes
Cook Time 25 minutesminutes
Total Time 55 minutesminutes
Servings 4
Author Adapted by Pam - For the Love of Cooking / Original from EatingWell
Equipment
Small Jar
Baking Sheet
Large Nonstick Skillet
Ingredients
Lemon and Feta Vinaigrette:
2tbsplemon juice
1tbspolive oil
1tbspfeta cheese
½tsphoney
Freshly cracked black pepper, to taste
Roasted Vegetables:
1tbspolive oil
1½cupsmushrooms, quartered
¼yellow onion, chopped
1½cupslarge grape tomatoes
10 asparagus spears, woody ends removed, cut into thirds
3cloves of garlic, slivered
Sea salt and freshly cracked pepper, to taste
Greek Chicken:
2chicken breasts, boneless & skinless
¼cupmayonnaise
2cloves of garlic, minced
¾cuppanko crumbs
3tbspparmesan cheese, freshly grated
¼tspdried dill
¼tspdried oregano
Sea salt and freshly cracked pepper, to taste
2tbspolive oil
1tbspbutter
Fresh dill sprigs, for serving
Instructions
Make the vinaigrette by combining together in a small jar the lemon zest, lemon juice, olive oil, feta cheese, honey, and freshly cracked black pepper, to taste. Set aside to allow flavors to mingle.
Roast the Vegetables by preheating the oven to 400 degrees.
Toss the veggies with 1 tablespoon of olive oil then season with sea salt and freshly cracked pepper, to taste. Place the mushrooms and onions on the baking sheet then place the baking sheet into the oven and roast them for 10 minutes.
Add the tomatoes and asparagus as well as the slivered garlic; toss the veggies and spread them out. Roast for another 7-10 minutes, or until the tomatoes are ready to burst and the vegetables are tender.
Make the Greek chicken while the vegetables are roasting, by making a breading assembly line with two separate dishes. Pour the mayonnaise into a dish with two cloves of minced garlic then stir to combine. Next, combine the panko crumbs and parmesan cheese in a bowl with dill and oregano then season with sea salt and freshly cracked pepper, to taste; mix well.
Prepare the chicken by cutting the thin portion of the bottom couple inches of the chicken breast off. Cut each remaining portion of the chicken breast in half lengthwise.
Heat the oil and butter in the large nonstick skillet over medium-high heat.
Dredge the chicken by dipping each piece of chicken completely into the mayonnaise mixture then dredge them in the panko mixture making sure they are evenly coated.
Place into the hot skillet and cook the chicken for 6-7 minutes, or until golden brown. Carefully flip the chicken over and cook for another 5-6 minutes, or until golden brown and cooked through.
To serve, place the crispy chicken on the sheet tray with the roasted vegetables. Drizzle the top of everything with the well-whisked lemon and feta vinaigrette then top with sprigs of fresh dill. Serve immediately and enjoy.