Recipe: Deviled Chicken and Summer Vegetable Sheet-Pan Dinner

Serves 4.

Note: A generous amount of Dijon mustard and just a little cayenne give the flavorful and moist chicken a delightfully devilish touch. Summer veggies round out this simple and easy sheet-pan dinner. Panko bread crumbs are larger and lighter than the traditional breadcrumb, which could be substituted. From Meredith Deeds.

• 1/3 c. Dijon mustard

• 1 medium shallot, finely chopped

• 1/4 to 1/2 tsp. cayenne pepper

• 1 tsp. salt, divided

• 1/2 tsp. pepper, divided

• 1/2 c. panko breadcrumbs (see Note)

• 1/4 c. shredded Parmesan cheese

• 2 tbsp. melted butter

• 2 medium zucchini or yellow squash, cut in half lengthwise, then into 2-in. pieces crosswise

• 1 c. cherry tomatoes

• 2 tbsp. extra-virgin olive oil

• 2 garlic cloves, minced

Directions

Heat oven to 425 degrees.

In small bowl, stir together mustard, shallot, cayenne, 1/2 teaspoon salt and 1/4 teaspoon pepper. Spread tops of chicken generously with mustard mixture.

In large bowl, toss zucchini, tomatoes, fennel, oil, garlic and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Arrange vegetables in single layer on other side of pan.

Bake 20 to 25 minutes, stirring vegetables once, until chicken is browned and cooked through (at least 165 degrees). Transfer chicken to serving plate. Continue to bake vegetables 10 to 15 minutes longer or until tender and lightly browned.

Nutrition information per serving:

Calories445Fat22 gSodium1,350 mg

Carbohydrates18 gSaturated fat8 gTotal sugars7 g