Walnut Herb Chicken and Vegetables Recipe

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Tracey Young Modified: March 23, 2022
Walnut Herb Chicken and Vegetables Recipe

How To Make Walnut Herb Chicken and Vegetables

This herb chicken meal is crusted with a crispy walnut-panko exterior, and served with a side of tender carrots and potatoes, for a mouthwatering meal!

Preparation: 10 minutes
Cooking: 25 minutes
Total: 35 minutes



  • ¼cupmilk
  • 2tbspdijon mustard
  • 6ozchicken cutlets
  • cuppanko crumbs
  • cupwalnuts,finely chopped
  • 2tbspparmesan
  • 1tbspdried parsley
  • 2tspdried basil
  • 1tspdried rosemary
  • ¼tspkosher salt
  • ¼tspfreshly ground black pepper
  • 2tbspolive oil
  • 1cupbaby potatoes,sliced thin
  • 1cupcarrots,sliced in half
  • 1cupbroccoli
  • red bell pepper
  • yellow bell pepper


  1. Preheat the oven to 400 degrees F. Pound the chicken so that they are about ½ thickness.

  2. Combine the milk and mustard in a shallow dish stirring with a whisk. Add the chicken to the milk, turning to coat.

  3. Combine the panko crumbs with finely chopped walnuts, parsley, basil, Parmesan, rosemary, salt and pepper in a separate dish.

  4. Remove the chicken from the milk mixture and dredge in the crumb mixture.

  5. Line a large baking sheet with aluminum foil and spray with cooking spray.

  6. Lay the chicken on top. Arrange the chopped vegetables around the chicken. Add salt and pepper, then drizzle in olive oil.

  7. Bake for 10 minutes and flip the chicken and vegetables. Bake for an additional 15 minutes or until the chicken is no longer pink.

  8. Serve warm, and enjoy!


  • Calories: 427.45kcal
  • Fat: 14.84g
  • Saturated Fat: 3.19g
  • Trans Fat: 0.05g
  • Monounsaturated Fat: 7.22g
  • Polyunsaturated Fat: 1.74g
  • Carbohydrates: 54.97g
  • Fiber: 4.90g
  • Sugar: 4.96g
  • Protein: 18.90g
  • Cholesterol: 31.90mg
  • Sodium: 532.29mg
  • Calcium: 238.84mg
  • Potassium: 481.98mg
  • Iron: 2.24mg
  • Vitamin A: 289.98µg
  • Vitamin C: 30.19mg
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