Garlic Parmesan Chicken And Vegetable Sheet-Pan Dinner

Step aside, mayo – yoghurt does your job just as well without the guilt. This spin on the popular mayonnaise-topped chicken teams up with veggies and potatoes on one pan for an easy weeknight dinner that is fresh, flavorful and filling.

Ingredients

• VEGETABLES
• 2 tablespoons olive oil
• 1/2 teaspoon salt
• 1 lb baby red potatoes, unpeeled, cut in 1-inch pieces
• 2 medium zucchini, halved lengthwise, cut in 1-inch pieces
• 2 plum (Roma) tomatoes, stemmed and quartered lengthwise
• CHICKEN
• 4 (1 1/2 lb) boneless skinless chicken breasts
• 1/2 cup Mountain High™ original plain yoghurt
• 1/4 cup grated Parmesan cheese
• 2 cloves garlic, chopped
• 1/2 teaspoon salt
• 1/4 teaspoon crushed red pepper flakes
• 2 tablespoons panko crispy bread crumbs
• TOPPINGS
• 1 tablespoon lemon juice
• 2 tablespoons chopped fresh Italian (flat-leaf) parsley
• 1 tablespoon chopped fresh thyme leaves

Instructions

1. Position oven rack 4 inches from broiling element. Heat oven to 425°F. Spray 18×13-inch rimmed sheet pan with cooking spray.
2. In large bowl, mix olive oil and 1/2 teaspoon salt. Add potatoes, zucchini and tomatoes; toss to coat. Place vegetables skin side down in single layer on pan. Roast 25 minutes. Turn potatoes skin side up, and make room for chicken. Place chicken on pan.
3. In medium bowl, mix yoghurt, Parmesan cheese, garlic, 1/2 teaspoon salt and pepper flakes. Top chicken with yoghurt mixture. Sprinkle bread crumbs over yoghurt on chicken. Roast 18 to 22 minutes or until juice of chicken is clear when center of thickest part is cut (at least 165°F) and vegetables are fork-tender. Set oven control to broil. Broil 3 to 5 minutes or until bread crumbs brown. Drizzle vegetables with lemon juice. Top chicken and vegetables with herbs.