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Sheet Pan Lemon-Parmesan Chicken with Artichokes, Tomatoes & Onions

Yields4 ServingsPrep Time20 minsCook Time35 minsTotal Time55 mins

Sheet Pan Lemon-Parmesan Chicken with Artichokes, Tomatoes & Onions

 1 medium yellow onion, cut into 8 wedges
 2 tbsp dijon or coarse ground mustard
 2 tbsp lemon juice
 2 tbsp unsalted butter, melted
 1 cup panko breadcrumbs
 2 tbsp grated parmesan cheese
 1 ¼ lbs boneless, skinless chicken tenders or breasts, breasts cut into 1-inch strips
 14 oz quartered artichoke hearts, drained and rinsed
 1 cup grape tomatoes
 Fresh thyme sprigs and lemon wedges for garnish (optional)
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.

Nutrition Facts

Serving Size 1

Servings 0

Amount Per Serving
Calories 358
% Daily Value *
Total Fat 14g22%

Saturated Fat 5g25%
Cholesterol 95mg32%
Sodium 607mg26%
Total Carbohydrate 30g10%

Dietary Fiber 2g8%
Sugars 5g
Protein 30g60%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.