Greek Chicken with Roasted Spring Vegetables & Lemon Vinaigrette

A big bowl of vegetables 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, zested and juiced

1 tbsp olive oil

1 tbsp crumbled feta cheese

1/2 tsp honey

Chicken and Vegetables

3 (8 oz) boneless, skinless chicken breast halves, cut in half lengthwise

1/4 cup plain Greek yogurt

6 garlic cloves, minced, divided

1/2 cup dried breadcrumbs (regular or Italian seasoned, not panko)

1/2 tsp kosher salt, divided

1/2 tsp freshly ground black pepper, divided

Extra-virgin olive oil, for drizzling

2 cups broccoli, cut into 1-inch pieces

1 cup fresh mushrooms, sliced

1 cup grape tomatoes, halved

1 tbsp extra-virgin olive oil

Preparation

1. In a small bowl, whisk together the lemon zest, lemon juice, olive oil, feta, and honey until well combined. Set aside.

2. Place a 15x10-inch rimmed baking sheet in the oven. Preheat to 475°F. Meanwhile, working with one piece at a time, place the chicken between two sheets of plastic wrap and pound to 1/2-inch thickness using the flat side of a meat mallet.

3. In a medium bowl, toss the chicken with the yogurt and 2 of the garlic cloves until well coated. In a shallow dish, stir together the breadcrumbs, feta, 1/4 teaspoon of the salt, and 1/4 teaspoon of the pepper. Dip the chicken into the breadcrumb mixture, pressing to adhere on both sides. Drizzle the tops lightly with olive oil.

4. In a large bowl, toss the broccoli, mushrooms, tomatoes, olive oil, and remaining garlic with 1/4 teaspoon each of the salt and pepper until evenly coated.

5. Carefully remove the hot baking sheet from the oven. Arrange the chicken on one half and the vegetables on the other. Roast until the chicken is cooked through to 165°F and the vegetables are tender, 18–20 minutes.

6. Drizzle the vinaigrette over the chicken and vegetables and serve immediately.

Notes

Inspired by EatingWell.