Sheet Pan Crusted Chicken and Vegetables
Sheet Pan Crusted Chicken and Vegetables features crispy, seasoned chicken baked alongside roasted vegetables for an easy, satisfying meal.
Servings: 4 servings
Ingredients
- 1 cup Italian style bread crumbs
- 1 lb chicken breast
- ½ tsp salt
- ¼ tsp pepper
- ¼ cup all purpose flour
- 2 eggs
- 4 tbs olive oil
- 1 tsp dried thyme
- 1 lb asparagus trimmed
- ¼ cup parmesan cheese
- 3 large zucchini sliced into half moons
Instructions
- Preheat oven to 400 degrees F.
- Spray a sheet pan with non-stick spray.
- To a medium bowl add the bread crumbs.
- To a shallow bowl crack the egg and whisk. Place the flour into another shallow bowl.
- Slice the chicken breasts in half horizontally to make them thinner. Season on each side with salt and pepper.
- Dredge each piece of chicken in the flour, dip into eggs, then coat in the breadcrumbs. Place on the sheet pan in a single layer.
- Place the trimmed asparagus around the chicken, season with salt, pepper, and spray everything with olive oil spray. Bake for 20 minutes.
- Flip the chicken and asparagus over. Place the zucchini discs around the asparagus and chicken on the sheet pan bake for an additional 5-8 minutes or until the chicken is cooked and the zucchini is tender. Enjoy
Video
Nutrition
Calories: 501kcal | Carbohydrates: 36g | Protein: 38g | Fat: 23g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 0.02g | Cholesterol: 159mg | Sodium: 969mg | Potassium: 1150mg | Fiber: 6g | Sugar: 8g | Vitamin A: 1421IU | Vitamin C: 35mg | Calcium: 204mg | Iron: 6mg
