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Greek Chicken with Roasted Spring Vegetables & Lemon Vinaigrette
Ingredients
  • 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
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