Sheet-pan chicken with roasted spring vegetables & lemon vinaigrette

Active: 30 minutes; Total: 50 minutes; Yield: 4 servings

Lemon, zested, juiced	1
Oil, olive	1 tablespoon + 1 tablespoon
Feta cheese, crumbled	1 tablespoon
Honey	½ teaspoon
Chicken breast halves, boneless, skinless, cut in half lengthwise	2
Mayonnaise, light	¼ cup
Garlic, minced	2 cloves + 4 cloves
Panko bread crumbs	½ cup
Parmesan, grated	3 tablespoons
Salt, kosher	¼ teaspoon + ¼ teaspoon
Black pepper, freshly ground	¼ teaspoon + ¼ teaspoon
Olive oil cooking spray
Asparagus, cut into 1-inch pieces	2 cups
Cremini mushrooms, freshly sliced	1 ½ cups
Grape tomatoes, halved	1 ½ cups
Dill, freshly snipped

1. Preheat oven to 475°F; place a 15x10-inch baking pan in the oven. 
2. In a small bowl, whisk the zest and juice together with 1-tablespoon oil, feta and honey; set aside. 
3. Using a meat mallet, flatten the chicken between plastic wrap until ½-inch thick. 
4. Place the chicken in a medium bowl, and add the mayonnaise, 2-cloves minced garlic; stir to coat. 
5. In a shallow dish, combine the panko, parmesan, ¼-teaspoon salt, and ¼-teaspoon pepper. 
6. Dip the chicken in the crumb mixture, turning to coat; lightly coat tops of chicken with cooking spray. 
7. In a large bowl, combine the asparagus, mushrooms, tomatoes, 1-tablespoon oil, remaining garlic, ¼-teaspoon salt, and ¼-teaspoon pepper. 
8. Carefully place the chicken in one end of the hot pan, and place the vegetable mixture in the other end. 
9. Roast 18 to 20 minutes, or until the chicken is done and the vegetables are tender. 
10. Drizzle the chicken and vegetables with the vinaigrette and sprinkle with dill. 

Recipe by EatingWell Test Kitchen.