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One-Pan Chicken & Asparagus Bake
Ingredients
  • 2 8-ounce boneless, skinless chicken breasts
  • 12 ounces baby Yukon Gold potatoes, halved lengthwise
  • 8 ounces carrots, diagonally sliced into 1-inch pieces
  • 3 tablespoons extra-virgin olive oil, divided
  • 2 teaspoons ground coriander, divided
  • 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
Steps
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