Panko-Crusted Maple-Mustard Chicken
Rosemary-Roasted Baby Vegetables
Ingredients
- ⅓ cup Dijon mustard
- 1 Tbsp maple syrup
- 1 Tbsp lemon juice
- 1 Tbsp bottled minced garlic
- 6 (6-oz) boneless, skinless chicken breasts
- 1½ cups whole wheat panko breadcrumbs
- 2 Tbsp olive oil
Instructions
- Preheat oven to 450°F. Place a large rimmed baking sheet in oven while preheating.
- Combine mustard, syrup, lemon juice, and garlic in a large bowl. Add chicken; turn to coat.
- Combine panko and oil in a shallow dish. Remove hot pan from oven; coat with cooking spray. Dredge chicken in panko mixture, pressing to adhere. Place on prepared pan.
- Bake 20 minutes or until done, turning once.
Side Dish Ingredients
- 1 lb baby carrots with tops
- 1 (24-oz) bag fingerling potato medley
- 1 (6-oz) pkg radishes, cut in half
- 3 Tbsp olive oil
- 1 Tbsp chopped fresh rosemary (or use 1 tsp dried)
- 1 Tbsp bottled minced garlic
- ½ tsp kosher salt
Side Dish Instructions
- Preheat oven to 450°F. Cut any large carrots in half lengthwise. Quarter any large potatoes. Toss together all ingredients on a greased rimmed baking sheet.
- Bake 20 to 25 minutes or until vegetables are browned and tender, stirring occasionally.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
336
|
175
|
511
|
| Fat (g) | 9 | 7 | 16 |
| Sat. Fat (g) | 2 | 1 | 3 |
| Protein (g) | 41 | 3 | 44 |
| Carb (g) | 16 | 26 | 42 |
| Fiber (g) | 2 | 4 | 6 |
| Sodium (mg) | 420 | 244 | 664 |
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