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Greek Chicken with Roasted Spring Vegetables & Lemon Vinaigrette

Diabetic Living Magazine
  • 50 minutes
  • Serves 4

INGREDIENTS

2

skinless, boneless chicken breast, skinless boneless halves

1

Greek chicken with

1

1-inch pieces Asparagus

1 1/2 cups

Cremini mushrooms, fresh

1

Dill, fresh

6 cloves

Garlic

1 1/2 cups

Grape tomatoes

1

Lemon

1/2 tsp

Honey

1

Lemon vinaigrette

1/4 cup

Mayonnaise, light

1/2 tsp

Black pepper

1/2 tsp

Kosher salt

2 tbsp

Olive oil

1

Olive oil cooking spray, Nonstick

1/2 cup

Panko bread crumbs

1 tbsp

Feta cheese

3 tbsp

Parmesan cheese, grated