Sheet Pan Dijon Onion Crunch Chicken with Asparagus & Garlic

• servings: 2 servings
• active time: 30 minutes
• total time: 35 minutes

Ingredients

10 ounce Chicken Cutlets

1 ½ ounce Honey Dijon Dressing

¼ cup Monterey Jack Cheese

1 unit Crispy Fried Onions

6 ounce Green Beans

1 teaspoon Garlic Powder

1 unit Ciabatta Bread

Salt

Pepper

1 teaspoon Cooking Oil

3 tablespoon Butter

6 ounce Asparagus

Directions

• Adjust rack to middle position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Place 2 TBSP butter (3 TBSP for 4) in a small bowl and bring to room temperature. • Pat chicken* dry with paper towels and season all over with salt and pepper; place on one side of a baking sheet (spread out across entire sheet for 4). • Brush tops of chicken with ½ TBSP dressing each (save the rest for serving). Sprinkle with Monterey Jack. Crush crispy onions in their package, then sprinkle over cheese, pressing to adhere. • Roast on middle rack for 5 minutes (you’ll add more to the sheet then).

• Meanwhile, wash and dry produce. Trim green beans if necessary. • Once chicken has roasted 5 minutes, remove sheet from oven. Carefully toss green beans on empty side with a drizzle of oil, salt, and pepper. (For 4 servings, leave chicken roasting; add green beans to a second baking sheet and roast on top rack.) • Return to middle rack until green beans are tender and chicken is browned and cooked through, 12-15 minutes more. Trim and discard bottom 1 inch from asparagus or cut broccoli into bite-size pieces if necessary. Once chicken has roasted 5 minutes, swap in asparagus or broccoli for green beans. Roast until tender, 10-12 minutes more for asparagus or 15-20 minutes more for broccoli (if chicken is done before broccoli, remove from sheet and continue roasting broccoli). (Save green beans for another use.)

• Meanwhile, combine softened butter with garlic powder to taste. Season with salt and pepper. • Halve and toast ciabatta. Spread cut sides with garlic butter. Cut each half on a diagonal.

• Toss green beans with 1 TBSP plain butter (2 TBSP for 4 servings) until melted. Season with salt and pepper. • Divide chicken, green beans, and garlic bread between plates. Serve with remaining dressing on the side. Chicken is fully cooked when internal temperature reaches 165°.

Nutrition

• Calories: 740 kcal
• Total Fat: 46 g
• Saturated Fat: 18 g
• Cholesterol: 170 mg
• Sodium: 690 mg
• Total Carbohydrate: 31 g
• Dietary Fiber: 2 g
• Total Sugars: 6 g
• Protein: 40 g