Like I have previously mentioned, I am not the ultimate cook. I have definitely been going out of my way to try and make meals that are not only healthy, but actually tasty! Roasted meals are a great way to pack in a ton of flavor, but not have to spend all day in your kitchen. Let’s keep on my recipe train with an easy dinner!
An easy dinner can have flavor too!
My guilty pleasure is watching cooking channels, looking at incredible recipes, and planning all of these meals that I will probably never make. I am leaving for New York this week, and honestly did not want to grocery shop. Since I am finally on a better track with what I put into my body, I hopped into my kitchen to see what I had. What I really love about pan roasting anything is honestly how simple it all is. Cut up some veggies, season everything, make a great sauce, and you can sit back and relax. This recipe is going to be a crusted chicken fillet with some roasted veggies. Not only is it filling, but it is a great way to use up groceries that you may have as well!
What you’ll need
Let’s start dinner
- Preheat your oven to 425 degrees Fahrenheit. To be fair, I tried this at 400 degrees on my first attempt, and I think it needs the higher heat! I used parchment paper to line my sheet, but feel free to use a non-stick cooking spray, or whatever floats your boat!
- Let’s stop chopping our veggies! First, you need to make sure that you wash and dry all of your produce, we don’t want any extra flavorings. Toss these in a bowl, and set them aside for now.
- To prepare the crust for your chicken. Crush up the pecans until they are basically crumbs. Combine your pecans, breadcrumbs, and seasonings into a bowl. You will want to make sure this bowl is large enough to put your chicken in.
- Next, take your egg, mustard, maple syrup, and balsamic vinegar, and whisk until they are all combined. Take your chicken (pro tip: if you have breasts, cut them in half! They will cook faster, and more evenly.), and dip into the liquid mixture you just created, and then into the breading we created in Step 3. Make sure you coat each piece of chicken completely. Place some parmesan on each piece of chicken too!
- Place your chicken onto your sheet pan, and take your vegetables and place them surrounding the chicken. In a small bowl, combine mustard, maple syrup, balsamic vinegar, and your worcestershire sauce. When those are completely combined, pour those over your veggies, and pop that pan in the oven! Cook for about 20 to 25 minutes, and enjoy!
What recipes do you love to make? Do you prefer a recipe with a ton of steps to show off your inner chef, or are you more of an “easier the better” cook? Let me know in the comments, and hopefully you try and enjoy this recipe!