This Greek-inspired chicken and vegetable sheet-pan meal is bursting with flavor.
In a small bowl whisk together lemon zest and juice and the remaining ingredients.
Prepare chicken and vegetables: Place a 15x10-inch baking pan in oven.
Place chicken in a medium bowl.
Add mayonnaise and 2 of the garlic cloves; stir to coat.
Dip chicken into crumb mixture, turning to coat.
Lightly coat tops of chicken with cooking spray.
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.
Drizzle chicken and vegetables with vinaigrette and sprinkle with dill.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
