Happy Friday Food Day!
This week’s recipe is a one pan baked parmesan chicken with roasted red potatoes and asparagus. With Valentine’s Day right around the corner, this would be a great meal to stir up for your loved ones. Plus one pan meals are simple to prepare and clean up can be a breeze.
Since we are still living the suite life, I’ve found that meals like this are super helpful when it comes to saving time and saving space!
Here’s the recipe:
- 1 pound chicken tenders
- 4 oz. plain Greek yogurt
- 1 TB light mayonnaise
- 1/3 cup shredded parmesan cheese
- 1/3 cup Panko Italian Bread Crumbs
- Extra Virgin Olive Oil
- 1 pound asparagus spears (15-18 large spears), washed and trimmed
- 1 pound red potatoes (6-8 small red potatoes), washed and cut into bite size pieces
- Fresh lemon wedges
Preheat oven to 400 degrees
Place aluminum foil on a sheet pan.
Combine greek yogurt, mayonnaise and parmesan cheese and mix well.
Place raw chicken in the middle of the pan. You don’t need to leave space in between chicken tenders. Spread the yogurt mixture over the chicken, coating each piece. Sprinkle with Italian bread crumbs.
Spread the potatoes on side of the chicken and place the asparagus spears on the other side. Sprinkle the vegetables with a light amount of extra virgin olive oil. Lightly sprinkle a layer of salt and pepper on your vegetables.
Place pan into the oven and cook for 30-35 minutes.
Garnish with fresh parsley and serve with a lemon wedge.
Oh, and if you’re looking for that Chocolate Mousse recipe, here it is:
1 (14 oz) can light coconut milk
1 package semi sweet chocolate chips
Melt chocolate chips for 1 minute, stir and return to the microwave for another 15-30 seconds until chocolate is melted. In a blender, combine melted chocolate with coconut milk until well mixed. Pour in individual ramekin dishes or place in a small cake pan. Optional: crush oreo chocolate cookies and place in the bottom of pan for the crust. Serve with fresh strawberries and whipped cream.