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.

Almond-poached chicken salad

Chicken breast, boneless, skinless	1 ½ pounds
Almond “milk”*, unsweetened	3 cups
Salt, kosher	1 tablespoon +
Pepper, freshly ground
Oil, extra-virgin olive	¼ cup
Vinegar, apple cider	3 tablespoons
Cauliflower, cored, cut into florets, thinly sliced	1 small head
Radishes, thinly sliced	4
Arugula	2 cups
Dill fronds, chopped	2/3 cup
Basil leaves, torn	½ cup
Almonds, roasted, salted, chopped	½ cup +

1. In a medium saucepan, cover the chicken with the almond “milk”* product. 
2. Add the salt, and bring to a simmer over moderate heat. 
3. Flip the chicken, and gently simmer until cooked through, about 7 minutes. 
4. Remove the chicken from the poaching liquid, and transfer to a plate; discard the poaching liquid. 
5. Let rest 15 minutes, then cover with plastic wrap, and refrigerate until cool. 
6. Shred the meat. 
7. In a large bowl, whisk the oil with the vinegar, and season with salt and pepper. 
8. Add the chicken, cauliflower, and radishes; season with salt and pepper, and toss to coat. 
9. Gently fold in the arugula, dill, basil, and ½-cup almonds. 
10. Transfer the salad to plates, garnish with more chopped almonds, and serve. 

Recipe mildly adapted from Food&Wine Magazine, August 2017. 

*Almonds are not milked. As a former dairy farmer, with more than 20 years of pulling bovine teats to my credit, I feel calling an extraction of almond juice “milk” to be annoyingly inaccurate and misleading to an already bewildered customer.

Summer vegetable soup

Oil, extra-virgin olive or schmaltz	2 tablespoons + 1 tablespoon
Garlic, minced	2 tablespoons
Onion, finely chopped	1 large
Salt, kosher
Pepper, freshly ground
Stock, chicken	2 quarts
Turmeric, peeled, finely grated	1 tablespoon
Ice bath
Green beans, trimmed, cut into 1-inch lengths	¼ pound
Peas, thawed if frozen	½ cup
Beans, garbanzo, drained	15 ounces
Corn kernels	1 ear
Tomatoes, cherry, cut in half	1 cup
Lime juice, fresh	1 tablespoon
Dill, finely chopped	¼ cup
Parsley, finely chopped	¼ cup
Green onions, finely sliced	¼ cup

1. In a large saucepan, heat 2-tablespoons oil over moderate heat. 
2. Add the garlic, and cook, stirring, until lightly browned, about 2 minutes. 
3. Add the onion and season generous with salt and pepper; cook, stirring occasionally, until softened, about 5 minutes. 
4. Add the stock and turmeric, and bring to a boil. 
5. Simmer over moderately low heat until reduced to 6 cups, about 30 minutes. 
6. Meanwhile, in a medium saucepan of salted boiling water, blanch the green beans until crisp-tender, about 3 minutes. 
7. Using a slotted spoon, transfer the green beans to the ice bath to cool. 
8. Add the peas to the saucepan, and blanch until crisp-tender, about 1 minute. 
9. Drain well, and transfer to the ice bath to cool; drain well, and set aside. 
10. Wipe out the saucepan, and heat 1-tablespoon oil over moderate heat. 
11. Add the corn, and cook, stirring, until crisp-tender, about 3 minutes. 
12. Stir the beans, peas, corn, tomatoes, and lime juice into the broth, and season with salt and pepper. 
13. Stir in the herbs, and serve immediately. 

Recipe mildly adapted from Food&Wine Magazine, June 2017.