Roasted Lemon-Pepper Chicken and Asparagus with Yogurt-Feta Smear
Featuring roasted chicken and blistered tomatoes on the vine, this sheet pan dinner is simple and impressive. Go ahead and gloat. We won’t tell anyone how easy it was.
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Cooking tools:
- Baking sheet
- Oven
- Kitchen shears
- Chef's knife
- Cutting board
- Mixing bowl
- Paper towel
- Measuring spoon
- Tongs
- Plate
Ingredients
- 2 boneless skinless lemon-pepper chicken breasts (about 6 ounces each)
- 10 ounces organic asparagus
- 6 organic scallions
- 6 ounces organic cherry tomatoes on the vine
- 4 or 5 sprigs organic fresh dill
- 1 wedge preserved lemon
- Sunbasket yogurt-feta base (feta - Greek yogurt - lemon juice - extra virgin olive oil - Kalamata olives - garlic - dried oregano)
- 2 tablespoons organic Greek yogurt
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