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Chicken Athena with Honey Roasted Root Vegetables
Yield: 5 Servings
Chicken Athena
Ingredients:
1/3 cup Parmesan Cheese, Grated
¼ cup Fine Plain Bread Crumbs
1 tsp. Basil Leaves, Dried
¼ tsp. Ground Paprika
¼ tsp. Ground Black Pepper
5 each 4oz Chicken Breast, Boneless, Skinless
1/3 cup 1% Low-fat Milk
1-2/3 tbsp. Tzatziki Sauce
Honey Roasted Root Vegetables
Ingredients: ¾ cup Sweet Potato, Fresh
¾ cup Turnip, Fresh
¾ cup Parsnips, Fresh
¾ cup Carrot, Fresh
½ cup Rutabaga, Fresh
¾ cup Red Onion, Sliced
2 tbsp. Pure Honey
1 tbsp. Olive Oil
¼ tsp. Kosher Salt
Preparations:
Chicken Athena
1. Preheat oven to 350F.
2. Mix parmesan, bread crumbs and seasoning.
3. Dip chicken in milk, then coat with breading/cheese mixture.
4. Place chicken on a sheet pan sprayed with non-stick cooking spray; bake, until an internal temperature of 165F is reached (about 15 minutes).
Honey Roasted Vegetables
5. Wash, peel, and cut sweet potato, turnip, parsnip, carrot and rutabaga into a 1" dice.
6. In a large bowl, toss vegetables with the honey, olive oil, and salt.
7. Coat sheet pan with cooking spray; place vegetable mixture evenly among the pan.
8. Roast at for 30 minutes, or until vegetables are tender and begin to brown.
Plate Assembly:
Serve one chicken breast topped with 1 tsp. Tzatziki Sauce and ½ cup Root Vegetables per serving.
