Greek Chicken with Roasted Spring Vegetables & Lemon Vinaigrette

eatingwell.com

Andraya P.

Trying to keep it together in the kitchen.

subheading: Lemon Vinaigrette:

1 lemon

1 tablespoon olive oil

1 tablespoon crumbled feta cheese

½ teaspoon honey

subheading: Greek Chicken with Roasted Spring Vegetables:

2 (8 ounce) skinless, boneless chicken breast halves, cut in half lengthwise

¼ cup light mayonnaise

6 cloves garlic, minced

½ cup panko bread crumbs

3 tablespoons grated Parmesan cheese

½ teaspoon kosher salt

½ teaspoon black pepper

Nonstick olive oil cooking spray

2 cups 1-inch pieces asparagus

1½ cups sliced fresh cremini mushrooms

1½ cups halved grape tomatoes

1 tablespoon olive oil

Snipped fresh dill

Directions at eatingwell.com

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