Name: Lemon-Coriander Chicken & Veggie Delight
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 2 teaspoons ground coriander, divided; 12 ounces baby Yukon Gold potatoes, halved lengthwise; 3 tablespoons extra-virgin olive oil, divided; 1 lemon, cut into wedges; 3/4 teaspoon salt, divided; 2 teaspoons honey; 8 ounces carrots, diagonally sliced into 1-inch pieces; 2 tablespoons lemon juice; 2 tablespoons chopped shallot; 1 tablespoon whole-grain Dijon mustard; 1 pound fresh asparagus, trimmed; 2 tablespoons chopped fresh flat-leaf parsley; 1 tablespoon chopped fresh dill; 2 boneless, skinless chicken breasts, cut in half crosswise and pounded to 1/2-inch thickness; 1/2 teaspoon ground pepper, divided

Chicken and Vegetables

What is the best type of chicken to use for this recipe?

Can I use frozen vegetables instead of fresh?

Do I need to marinate the chicken before cooking?

What seasonings can I use for this recipe?

Can I use a different type of oil for cooking?

How do I know when the chicken is fully cooked?

How do I prevent the vegetables from becoming mushy?

This easy one-pan recipe features tender lemon-coriander chicken, potatoes, carrots, and fresh asparagus. Using a baking sheet, you can effortlessly serve up a delicious and satisfying meal that's perfect for busy weekdays or relaxed weekend dinners.

Lactose Free

Gluten Free

Mediterranean

Paleo

Seasonings

gram

ground coriander

Fresh Vegetables

yellow potato

Oils

milliliter

extra virgin olive oil

Fresh Fruit

lemon

salt

Honey

honey

carrot

Juice

lemon juice

shallot

Condiments

dijon mustard

asparagus

fresh parsley

fresh dill

Poultry

chicken breast

black pepper

Cholesterol

Trans fatty acids

Selenium

Minerals

Vitamin E

Vitamins

Alpha-carotene

Vitamin A

Beta-cryptoxanthin

Lycopene

Calories from Fat

Calories

Water

Potassium

Sodium

Zinc

Copper

Manganese

Vitamin C

Vitamin K

Thiamin (B1)

Choline

Dietary Folate Equivalents

Saturated Fat

Total monounsaturated fatty acids

Total polyunsaturated fatty acids

Calcium

Iron

Magnesium

Phosphorus

Beta-carotene

Lutein+zeaxanthin

Carbohydrates

Protein

Dietary Fiber

Sugar

Riboflavin (B2)

Niacin (B3)

Pantothenic acid (B5)

Vitamin B6

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Lemon-Coriander Chicken & Veggie Delight

Baking Goods

Produce

Condiment & Toppings

Beverages

Meat & Seafood

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Place chicken on a clean work surface, cover with plastic wrap, and pound to an even 1/2-inch thickness. Arrange on one half of a large rimmed baking sheet.

Place potatoes and carrots in a single layer on the other half of the pan. Drizzle the chicken and vegetables with 1 tablespoon of olive oil, and sprinkle with 1 teaspoon of coriander, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper.

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

Remove the pan from the oven, stir the potato-carrot mixture, and arrange asparagus in the center of the pan. Spoon the lemon juice-shallot mixture evenly over the chicken and vegetables.

Switch the oven to broil and 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°F, about 10 minutes.

Remove from the oven, sprinkle evenly with parsley and dill, and serve with lemon wedges.

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