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Parmesan Chicken and Roasted Veggies

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PREP TIME
30 min
COOKING TIME
20 min
TOTAL TIME
50 min
SERVINGS
6 servings
Dinner
Parmesan Chicken and Roasted Veggies
Ingredients
  • 1 tablespoon dried oregano
  • 1 tablespoon dried parsley
  • 1 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon seasoned salt, or to taste
  • 1/4 teaspoon ground black pepper, or to taste
  • 1/2 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
  • 1/3 cup all-purpose flour
  • 4 tablespoons butter, melted
  • 1 cup panko bread crumbs
  • 1 cup freshly grated Parmesan cheese, divided
  • 1 1/2 pounds skinless, boneless chicken breasts, pounded flat
  • 1/2 cup mayo
  • 1/4 cup ketchup
  • 1/2 t garlic powder
  • 1/4 t worcestershire
Instructions
1
Begin by preheating your oven to 400 degrees Fahrenheit (200 degrees Celsius). Next, take a sheet pan and line it with parchment paper for easy cleanup.
2
Combine the dried herbs oregano, parsley, paprika, garlic powder, seasoned salt, and black pepper in a small bowl. This blend will add flavor to your dish.
3
Place the green beans, potato, bell pepper, broccoli, and garlic onto the prepared sheet pan. Drizzle with olive oil to keep them moist during cooking. Sprinkle half of the seasoning mix over the vegetables and toss gently to coat evenly.
4
In a separate bowl, combine flour, melted butter, panko breadcrumbs, 2/3 cup of Parmesan cheese, and the remaining seasoning mix. This mixture will serve as a coating for your chicken strips.
5
Slice the chicken into 1 1/4-inch long strips, then coat them in flour. Dip the floured chicken strips into melted butter, making sure to remove any excess butter.
6
Press the coated chicken strips firmly into the Parmesan-panko mixture, ensuring they are heavily coated on both sides.
7
Move the vegetables to one half of the sheet pan and place the coated chicken strips onto the other side. Sprinkle any remaining Parmesan-panko mixture over the chicken, pressing it firmly to adhere.
8
Bake the chicken and vegetables in the preheated oven for 10 minutes. Flip the chicken strips and stir the vegetables, then continue baking until the chicken juices run clear and the vegetables are crisp-tender, taking an additional 10 to 15 minutes.
9
During this time, prepare the dipping sauce by whisking together mayonnaise, ketchup, garlic powder, and Worcestershire sauce in a small bowl.
10
Once the chicken and vegetables are done, remove them from the oven. Sprinkle any remaining Parmesan cheese over the vegetables and serve with the dipping sauce.