Try this Chicken w. Spring Vegetables recipe, or contribute your own.
Suggest a better description475 / 20-25 MIN
Place baking sheet in oven to heat up.
Vinaigrette:
Zest and juice the lemon.
Pace 1 teaspoon of zest and 2 tablespoons of juice into a small jar (with lid).
Add remaining vinaigrette ingredients, cover jar, shake until blended well. Set aside.
Chicken:
Pat chicken dry.
In bag; add mayo, 2 cloves garlic, and chicken then seal and shake until chicken is coated.
Refrigerate.
Combine asparagus, tomatoes, oil, 4 cloves garlic, and salt & pepper in large bowl. Toss.
Mix bread crumbs, cheese, and salt & pepper.
Remove chicken from refrigerator and dredge chicken in crumb mixture, turning to coat.
Remove pan from oven; place chicken on one end and veggies on the other.
Spray chicken lightly with cooking spray.
Roast until time is up or chicken is cooked to desired color.
Drizzle with vinaigrette and sprinkle with dill.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (2287g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 4365 | ||
Calories from Fat: 2606 (60%) | ||
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Amt Per Serving | % DV | |
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Total Fat 289.6g | 386 % | |
Saturated Fat 79.9g | 399 % | |
Monounsaturated Fat 116.2g | ||
Polyunsanturated Fat 69.1g | ||
Cholesterol 1340.5mg | 412 % | |
Sodium 2064.2mg | 71 % | |
Potassium 4284.5mg | 113 % | |
Total Carbohydrate 85.5g | 25 % | |
Dietary Fiber 14.1g | 56 % | |
Sugars, other 71.5g | ||
Protein 345.7g | 494 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 4365
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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