Name: Walnut Herb Chicken and Vegetables Recipe
Prep time: 10 min
Cook time: 25 min
Yield: 4
Ingredients: ¼ cup milk; 2 tbsp dijon mustard; 6 oz chicken cutlets; ⅓ cup panko crumbs; ⅓ cup finely chopped walnuts; 2 tbsp parmesan; 1 tbsp dried parsley; 2 tsp dried basil; 1 tsp dried rosemary; ¼ tsp kosher salt; ¼ tsp freshly ground black pepper; 2 tbsp olive oil; 1 cup baby potatoes; 1 cup carrots; 1 cup broccoli; red bell pepper; yellow bell pepper

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

Serves:

Ingredients

¼cupmilk
2tbspdijon mustard
6ozchicken cutlets
⅓cuppanko crumbs
⅓cupwalnuts,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

Instructions

Preheat the oven to 400 degrees F. Pound the chicken so that they are about ½ thickness.
Combine the milk and mustard in a shallow dish stirring with a whisk. Add the chicken to the milk, turning to coat.
Combine the panko crumbs with finely chopped walnuts, parsley, basil, Parmesan, rosemary, salt and pepper in a separate dish.
Remove the chicken from the milk mixture and dredge in the crumb mixture.
Line a large baking sheet with aluminum foil and spray with cooking spray.
Lay the chicken on top. Arrange the chopped vegetables around the chicken. Add salt and pepper, then drizzle in olive oil.
Bake for 10 minutes and flip the chicken and vegetables. Bake for an additional 15 minutes or until the chicken is no longer pink.
Serve warm, and enjoy!