One-Pan Chicken & Asparagus Bake | Recipe Cart
In this chicken and asparagus recipe, we use one baking sheet to whip up dinner quickly, veggies included. Pounding the chicken thin helps it cook quickly along
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Cooking tools:
- Meat tenderizer
- Plastic wrap
- Baking sheet
- Oven
- Mixing bowl
- Whisk
- Instant-read thermometer
- Measuring spoon
- Measuring cup
- Cutting board
- Chef's knife
- Spoon
- Serving platter
- Plate
Ingredients
- 2 (8 ounce) boneless, skinless chicken breasts, cut in half crosswise
- 12 ounces baby Yukon Gold potatoes, halved lengthwise
- 8 ounces carrots, diagonally sliced into 1-inch pieces
- 3 tablespoons extra-virgin olive oil, divided
- 2 teaspoons ground coriander, divided
- ¾ teaspoon salt, divided
- ½ teaspoon ground pepper, divided
- 2 tablespoons lemon juice
- 2 tablespoons chopped shallot
- 1 tablespoon whole-grain Dijon mustard
- 2 teaspoons honey
- 1 pound fresh asparagus, trimmed
- 2 tablespoons chopped fresh flat-leaf parsley
- 1 tablespoon chopped fresh dill
- Lemon wedges
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