Description
A delicious one-pan meal featuring tender chicken coated with a crunchy Parmesan crust, paired with colorful roasted vegetables.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 cup freshly grated Parmesan cheese
- 1 cup breadcrumbs (panko preferred)
- 1 tsp garlic powder
- 1 tsp paprika
- 2 zucchinis, sliced into rounds
- 2 bell peppers, sliced
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- Pat the chicken dry and season both sides with salt, pepper, garlic powder, and paprika.
- In a bowl, mix the grated Parmesan and breadcrumbs.
- Dip each chicken breast into the breadcrumb mixture to coat fully.
- Toss the zucchini and bell peppers in olive oil, salt, and pepper in another bowl.
- Arrange the coated chicken on one side of the sheet pan and the veggies on the other side.
- Bake for about 20-25 minutes, until the chicken is cooked through and golden brown.
- Let it rest for a few minutes, then serve hot and enjoy!
Notes
For even cooking, consider pounding the chicken breasts to a uniform thickness. Use freshly grated Parmesan for the best flavor.
- Prep Time: 15
- Cook Time: 25
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 6g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 38g
- Cholesterol: 100mg