Simple Roasted Chicken with Dijon Oregano Veggies
- 6 bone-in chicken breasts
- 1 T Dijon mustard
- 1 T fresh oregano, chopped
- 3 T olive oil
- 12 small new potatoes, quartered
- 2 bunches asparagus, trimmed
Arrange chicken breasts and potatoes on baking sheet in single layer. Whisk together mustard, oregano and olive oil. Drizzle 2/3 Dijon dressing over potatoes, tossing to coat. Season chicken and potatoes with salt and pepper. Roast at 400 degrees for 1 hour. Meanwhile, snap tough ends from asparagus and discard. Drizzle remaining Dijon dressing over asparagus and toss to coat. Add to baking sheet with chicken and potatoes and roast at 400 degrees for an additional 15 minutes. Skin and debone 2 chicken breasts. Refrigerate for Roasted Chicken Quesadillas with Raspberry Cilantro Drizzle later in the week. Reserve half the asparagus and about 1/3 of the potatoes for Dijon Veggie Frittata later in the week.
Roasted Chicken Quesadillas with Raspberry Cilantro Drizzle
- 4 burrito size flour tortillas
- 1 1/2 cups chopped chicken breasts, reserved from Simple Roasted Chicken with Dijon Oregano Veggies
- 1 cup Monterey Jack cheese, shredded
- 1/4 cup fresh cilantro, chopped
- 1 jalapeno, seeded and minced
- 1/2 cup raspberry preserves
Arrange 1/4 of each chicken, cheese, cilantro and jalapenos on one side of each flour tortilla. Fold in half. Spray outside of tortilla with cooking spray. Arrange quesadillas on large baking sheet and bake at 450 degrees for 8 to 10 minutes. Turn quesadillas, spray with cooking spray and bake an additional 2 to 3 minutes or until outside is golden brown and cheese is melted. Cut into wedges. Meanwhile, microwave the raspberry preserves for 45 seconds on high. Drizzle preserves over quesadilla wedges before serving.
Dijon Veggie Frittata
- 8 eggs, beaten
- 1 cup asparagus, chopped reserved from Simple Roasted Chicken with Dijon Oregano Veggies
- 1 cup quarterd new potatoes, reserved from Simple Roasted Chicken with Dijon Oregano Veggies
- 1/2 cup Parmesan cheese, shredded
Spray a 12-inch non-stick skillet with cooking spray. Add asparagus and potatoes, stirring over medium heat 3 to 4 minutes or until heated through. Pour eggs over veggies. Cook 4 to 5 minutes or until eggs begin to set. Sprinkle with cheese and broil 3 to 4 minutes until golden brown and fluffy. Cut into wedges before serving with a crisp salad.
