1. Preheat oven to 425°. Spray large rimmed baking pan with cooking spray; spread onion on pan and spray with cooking spray. Roast onion 10 minutes.
2. In wide, shallow dish, stir mustard, lemon juice and butter. In large zip-top plastic bag, mix breadcrumbs, cheese and ¼ teaspoon pepper. In batches, dip chicken in mustard mixture to coat; add to breadcrumb mixture in bag and toss to coat.
3. Push onion to 1 side of pan; spray opposite side of pan with cooking spray. Stir artichokes and tomatoes into onion; spread chicken on opposite side of pan. Spray chicken and vegetables with cooking spray.
4. Roast 10 minutes or until bottom of chicken browns; turn chicken and stir vegetables. Roast 15 minutes longer or until internal temperature of chicken reaches 165°. Serve chicken and vegetables garnished with thyme sprigs and lemon wedges, if desired.
Chef Tip: Stir 1 teaspoon dried thyme leaves into onion along with artichokes and tomatoes for additional flavor. Dietitian’s Tip: Get some additional fiber and B Vitamins by serving with a whole grain like quinoa or farro.
- 14 g Fat
- 95 mg Cholesterol
- 607 mg Sodium
- 30 g Carbohydrates
- 2 g Fiber
- 4 g Sugars
- 1 g Added Sugars
- 30 g Protein
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Nutritional Information
- 14 g Fat
- 95 mg Cholesterol
- 607 mg Sodium
- 30 g Carbohydrates
- 2 g Fiber
- 4 g Sugars
- 1 g Added Sugars
- 30 g Protein
Directions
1. Preheat oven to 425°. Spray large rimmed baking pan with cooking spray; spread onion on pan and spray with cooking spray. Roast onion 10 minutes.
2. In wide, shallow dish, stir mustard, lemon juice and butter. In large zip-top plastic bag, mix breadcrumbs, cheese and ¼ teaspoon pepper. In batches, dip chicken in mustard mixture to coat; add to breadcrumb mixture in bag and toss to coat.
3. Push onion to 1 side of pan; spray opposite side of pan with cooking spray. Stir artichokes and tomatoes into onion; spread chicken on opposite side of pan. Spray chicken and vegetables with cooking spray.
4. Roast 10 minutes or until bottom of chicken browns; turn chicken and stir vegetables. Roast 15 minutes longer or until internal temperature of chicken reaches 165°. Serve chicken and vegetables garnished with thyme sprigs and lemon wedges, if desired.
Chef Tip: Stir 1 teaspoon dried thyme leaves into onion along with artichokes and tomatoes for additional flavor. Dietitian’s Tip: Get some additional fiber and B Vitamins by serving with a whole grain like quinoa or farro.