One-Pan Chicken & Asparagus Bake

Like everyone, this social distancing has caused me to want nothing but comfort food. I decided I needed to have one (or more) healthy recipe in my plan for the week. One recipe is usually 2-3 meals for me, so it means I'll have a couple of healthy meals.

I liked where this recipe was going, but wanted to make it even healthier. So I swapped out the carrots and potatoes with broccoli. I put the broccoli in the same time as the asparagus. It was a winner-winner chicken dinner for sure.

Super easy recipe and the honey mustard sauce is delicious.

One-Pan Chicken & Asparagus Bake
Recipe from Eating Well Magazine
Serves: 4

Photo from EatingWell.com

2 (8 ounce) boneless, skinless chicken breasts, cut in half crosswise
12 ounces baby Yukon Gold potatoes, halved lengthwise JW Note: I didn't include these, but added broccoli instead.
8 ounces carrots, diagonally sliced into 1-inch pieces JW Note: I didn't include these, but added broccoli instead.
3 T extra-virgin olive oil, divided
2 tsp ground coriander, divided
¾ tsp salt, divided
½ tsp ground pepper, divided
2 T lemon juice
2 T chopped shallot
1 T whole-grain Dijon mustard
2 tsp honey
1 pound fresh asparagus, trimmed
2 T chopped fresh flat-leaf parsley
1 T chopped fresh dill
Lemon wedges

Preheat oven to 375 degrees F.

Place chicken on a clean work surface and cover with plastic wrap. Using a meat mallet, pound the chicken pieces to an even 1/2-inch thickness.

Arrange on one half of a large rimmed baking sheet. Arrange potatoes and carrots in a single layer on the other half of the pan.

Drizzle the chicken and vegetables with 1 tablespoon oil; sprinkle with 1 teaspoon coriander, 1/2 teaspoon salt and 1/4 teaspoon pepper. Bake for 15 minutes.

Meanwhile, whisk lemon juice, shallot, mustard, honey and the remaining 2 tablespoons oil, 1 teaspoon coriander, 1/4 teaspoon salt and 1/4 teaspoon pepper in a small bowl.

Remove the pan from the oven; switch the oven to broil.

Stir the potato-carrot mixture; arrange asparagus in the center of the pan. Spoon the lemon juice-shallot mixture evenly over the chicken and vegetables.

Broil until the chicken and vegetables are lightly browned, asparagus is tender-crisp and a thermometer inserted in the thickest portion of the chicken registers 165 degrees F, about 10 minutes.

Remove from oven; sprinkle evenly with parsley and dill. Serve with lemon wedges.