Ingredients
1 tablespoon dried oregano
1 tablespoon dried parsley
1 teaspoon paprika
½ teaspoon garlic powder
¼ teaspoon seasoned salt (to taste)
¼ teaspoon ground black pepper (to taste)
½ pound fresh green beans, trimmed
1 small red potato, diced
1 sweet bell pepper, chopped
1 cup broccoli florets, chopped
1 tablespoon minced garlic
3 tablespoons olive oil
⅓ cup all-purpose flour
4 tablespoons butter, melted
1 cup panko bread crumbs
1 cup freshly grated Parmesan cheese, divided
1 ½ pounds skinless, boneless chicken breasts, pounded flat and excess fat removed
Dipping Sauce (Optional):
1/2 cup mayonnaise
1/4 cup ketchup
1/2 tsp garlic powder
1/4 tsp Worcestershire sauce
Directions
1- Preheat the oven to 400°F (200°C) and line a sheet pan with parchment paper
2- In a small bowl, combine oregano, parsley, paprika, garlic powder, seasoned salt, and pepper.
3- Place the green beans, diced potato, bell pepper, broccoli, and minced garlic onto the prepared sheet pan. Drizzle the vegetables with olive oil and sprinkle half of the seasoning mix over them. Toss everything to coat evenly.
4- In separate bowls, place flour, melted butter, and a mixture of panko, 2/3 cup Parmesan cheese, and the remaining seasoning mix.
5- Slice the chicken breasts into 1 1/4-inch strips. Dredge each chicken strip in flour, dip it into the melted butter, and then coat it with the Parmesan-panko mixture. Press firmly to ensure an even coating on both sides.
6- Push the vegetables to one side of the sheet pan, and arrange the coated chicken strips on the other side. Sprinkle any remaining Parmesan-panko mixture over the chicken.
7- Bake for 10 minutes. Flip the chicken strips and stir the veggies, then bake for an additional 10-15 minutes, until the chicken is cooked through (internal temperature of 165°F/74°C) and the vegetables are crisp-tender.
8- Meanwhile, prepare the optional dipping sauce by whisking together mayonnaise, ketchup, garlic powder, and Worcestershire sauce in a small bowl.
9- Once the chicken and veggies are done, remove from the oven and toss the veggies with the remaining 1/3 cup Parmesan cheese. Serve immediately with the dipping sauce on the side.
Prep Time: 15 minutes / Cooking Time: 25 minutes / Total Time: 40 minutes / Kcal: 480 kcal per serving / Servings: 4
