Greek Chicken with Roasted Vegetables & Lemon Vinaigrette

Lemon and Feta Vinaigrette:

• 2 tbsp lemon juice
• 1 tbsp olive oil
• 1 tbsp feta cheese
• ½ tsp honey
• freshly cracked black pepper, to taste

Roasted Vegetables:

• 1 tbsp olive oil
• 1½ cups mushrooms, quartered
• ¼ yellow onion, chopped
• 1½ cups large grape tomatoes
• 10 asparagus spears, woody ends removed, cut into thirds
• 3 cloves of garlic, slivered
• Sea salt and freshly cracked pepper, to taste

Greek Chicken:

• 2 chicken breasts, boneless & skinless
• ¼ cup mayonnaise
• 2 cloves of garlic, minced
• ¾ cup panko crumbs
• 3 tbsp Parmesan cheese, freshly grated
• ¼ tsp dried dill
• ¼ tsp dried oregano
• Sea salt and freshly cracked pepper, to taste
• 2 tbsp olive oil
• 1 tbsp butter
• Fresh dill sprigs, for serving