Ingredients
For the Chicken:
- 4 boneless, skinless chicken breasts
- 1 cup grated Parmesan cheese
- 1 cup panko breadcrumbs
- 1 tsp garlic powder
- 1 tsp Italian seasoning
- ½ tsp paprika
- ½ tsp salt
- ½ tsp black pepper
- 2 eggs, beaten
- 2 tbsp olive oil
For the Vegetables:
- 1 cup cherry tomatoes, halved
- 1 cup zucchini, sliced into rounds
- 1 cup bell peppers, sliced
- 1 cup baby carrots, halved lengthwise
- 2 tbsp olive oil
- 1 tsp garlic powder
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp Italian seasoning
Instructions
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or lightly grease it with olive oil to prevent sticking.
In a shallow bowl, mix together the grated Parmesan, panko breadcrumbs, garlic powder, Italian seasoning, paprika, salt, and black pepper. In another bowl, beat the eggs with 1 tablespoon of olive oil to help the coating stick.
Dip each chicken breast into the beaten eggs, ensuring it’s fully coated. Then, dredge the chicken in the Parmesan breadcrumb mixture, pressing firmly to coat all sides evenly. Place the coated chicken on one side of the sheet pan.
In a large bowl, toss the cherry tomatoes, zucchini, bell peppers, and baby carrots with olive oil, garlic powder, salt, black pepper, and Italian seasoning. Spread the vegetables on the other side of the sheet pan, ensuring they are in a single layer for even roasting.
Place the sheet pan in the preheated oven and bake for 25-30 minutes, or until the chicken is golden brown and crispy. The internal temperature of the chicken should reach 165°F (75°C). If needed, broil for the last 2-3 minutes to get an extra crispy crust.
Remove the sheet pan from the oven and let the chicken rest for a few minutes before slicing. Serve the Parmesan crusted chicken alongside the roasted vegetables and enjoy your delicious, crispy, and healthy meal!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: 420
- Sugar: 3g
- Fat: 18g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 45g