I’m loving sheet pan meals! So quick to whip up and easy clean up!
- 16 asparagus, trimmed
- 16 oz sweet potato, cut 3/8 inch thick on a mandolin
- 2 tbsp olive oil
- 2 cloves garlic, minced
- Salt and pepper
CHICKEN:
- 1 lb chicken tenders
- Salt and pepper
- 2 tbsp flour
- 1 large egg, beaten + 2 tbsp water
- 3/4 c Panko breadcrumbs
- olive oil spray
- 1/2 medium lemon, plus 4 lemon wedges for serving
Preheat the oven to 425 degrees F. Lightly spray 2 rimmed sheet pan with nonstick spray.
On the prepared pan, toss together the asparagus and potatoes with olive oil, garlic, salt and pepper to taste. Spread the vegetables out in a single layer. Bake until partially cooked, about 20 minutes. Stir and return to oven.
While the vegetables are cooking, season the chicken with the salt and pepper to taste. Put the flour in a shallow plate and put the egg in a medium bowl. Put the panko in another shallow plate. Dredge each chicken cutlet lightly in the flour, then dip in the egg, shaking off the excess. Dredge in the panko, lightly pressing to evenly coat. Set aside on a plate.
Place the chicken on a sheet pan and spray the tops with olive oil spray. Return to the oven and bake until the chicken is golden and the potatoes are cooked through, about 15 minutes. Switch the oven to broil and broil until the top of the chicken is browned slightly, 1 to 2 minutes. Remove the pan from the oven and squeeze the lemon half over the vegetables.
Serves 4. 9 WW PP.
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