Greek-inspired, this tender chicken has a tasty twist. Honey adds a touch of natural sweetness to the earthy flavors of roasted root vegetables. A whole wheat roll and fresh fruit in season make perfect compliments to this meal.


Chicken Athena

  • 1/3 cup parmesan cheese, grated
  • 1/4 cup plain bread crumbs, fine
  • 1 tsp. basil leaves, dried
  • 1/4 tsp. ground paprika
  • 1/4 tsp. ground black pepper
  • 5 each 4oz chicken breast, boneless, skinless
  • 1/3 cup 1% low-fat milk
  • 1-2/3 tbsp. tzatziki sauce

Honey Roasted Root Vegetables

  • 3/4 cup sweet potato
  • 3/4 cup turnip
  • 3/4 cup parsnips
  • 3/4 cup carrot
  • 1/2 cup rutabaga
  • 3/4 cup red onion, sliced
  • 2 tbsp. pure honey
  • 1 tbsp. olive oil
  • 1/4 tsp. kosher salt


Chicken Athena

  1. Preheat oven to 350F.
  2. Mix parmesan, bread crumbs and seasoning.
  3. Dip chicken in milk, then coat with breading/cheese mixture.
  4. Place chicken on a sheet pan sprayed with non-stick cooking spray; bake, until an internal temperature of 165F is reached (about 15 minutes).

Honey Roasted Vegetables

  1. Wash, peel, and cut sweet potato, turnip, parsnip, carrot and rutabaga into a 1" dice.
  2. In a large bowl, toss vegetables with the honey, olive oil, and salt.
  3. Coat sheet pan with cooking spray; place vegetable mixture evenly among the pan.
  4. Roast at for 30 minutes, or until vegetables are tender and begin to brown.

Plate Assembly

Serve one chicken breast topped with 1 tsp. Tzatziki Sauce and ½ cup Root Vegetables per serving.