Sheet Pan Parmesan Chicken and Vegetables

🧂 Ingredients

• 1 cup 4C brand gluten free dry Italian bread crumbs

  or use regular bread crumbs
• 1/3 cup parmesan cheese
• 1 1/2 tbsp. parsley flakes
• 1 1/2 tsp. sea salt
• 1/2 tsp. lemon pepper
• 1/2 tsp. dried thyme
• 1/2 tsp. dried rosemary
• 4 chicken breasts

  skinned, boneless
• 1/4 cup olive oil
• 3 cups petite red potatoes

  quartered quartered
• 1 zucchini

  chunked
• 1 yellow squash

  chunked
• 1 cup baby carrots
• 1 cup green beans

  tips removed
• 1 head broccoli crowns

  broken into florets
• 1 tbsp. fresh thyme

  for garnish
• 1 tbsp. fresh rosemary

  for garnish

Instructions

• 1 Preheat oven to 400°.
• 2 Spread a large cookie sheet with parchment paper.
• 3 Combine bread crumbs, cheese and seasonings in shallow dish.
• 4 Dredge veggies in bread crumb mixture and place on parchment-lined cookie sheet.
• 5 Dredge chicken breasts in remaining crumb mixture.
• 6 Coat both sides well.
• 7 Drizzle olive oil over top of chicken and veggies.
• 8 Bake, uncovered, for 1 to 1 ½ hours or until chicken reaches an internal
  temperature of 165°.
• 9 Garnish with fresh thyme and rosemary and serve.

Nutrition Info