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

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.

Paleo

Mediterranean

Gluten Free

Lactose Free

Fresh Vegetables

gram

fresh dill

Seasonings

ground coriander

Oils

milliliter

extra virgin olive oil

Fresh Fruit

lemon

Honey

honey

shallot

Juice

lemon juice

Condiments

whole grain dijon mustard

Poultry

chicken breast

fresh parsley

black pepper

asparagus

yellow potato

salt

carrot

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

Produce

Baking Goods

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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