Parm Crusted Chicken with Roasted Asparagus And Burst Tomatoes

This sheet pan dinner keeps things simple while providing a delicious, hot, and filling dinner for the family. This dish takes 10 minutes to prep then into the oven it goes and dinner is served in no time. The mayonnaise locks in moisture and you get the most tender, moist and delicious chicken.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

1. Preheat the oven to 425°F.

Step 2

2. In a large bowl mix together mayonnaise, Dijon mustard, 1/2 tsp kosher salt, 1 tsp Cajun seasoning, garlic powder, onion powder and paprika. Add in the chicken and mix until all coated in the mixture.

Step 3

3. In another bowl combine together breadcrumbs, Parmesan cheese and mix well.

Step 4

4. Place the chicken in the bread crumb mixture to coat both sides. Place chicken on prepared baking sheet.

Step 5

5. Next work on the vegetables- cut and discard the lower third off each asparagus, wash and pat dry. Arrange the asparagus around the chicken.

Step 6

6. Wash the tomatoes and arrange around the chicken. Drizzle the olive oil over the veggies and chicken. Season the asparagus with a pinch of salt. Slice a lemon and place it over the vegetables.

Step 7

7. Place the tray in the oven and bake for 30-35 minutes or until chicken reaches an internal temperature of 165°F.

Step 8

8. Remove from oven garnish with parsley, serve and enjoy!

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