Sheet Pan Parmesan Garlic Chicken and Veggies

This is so easy to make and tastes incredible!

Ingredients:

For the chicken:

• 1 large egg

• 2 tbsp lemon juice

• 1 tbsp minced garlic

• 1/2 tbsp fresh chopped parsley

• 1/2 tsp each of salt and pepper

• 1 cup bread crumbs

• 1/2 cup shredded Parmesan cheese

• 4 boneless chicken breasts ( I used 8 chicken tenderloins bc I didn’t have any chicken be breast)

For the veggies:

• 1 lb baby potatoes (quartered)

• 1 lb green beans (I used 2 cans)

• 1/2 cup butter (melted)

• 1 tbsp minced garlic

• salt to taste

Instructions:

1. Preheat oven to 400*. Grease a baking tray with cooking oil spray.

2. In a large bowl, whisk together the egg, lemon juice, 1 tbsp of minced garlic, parsley and salt and pepper.

3. Dip the chicken in the egg mixture and let marinade in the fridge for 30 mins to an hour. (If you don’t have time to do this, it still tastes yummy)

4. In another bowl, combine breadcrumbs and Parmesan cheese.

5. Dredge the egg coated chicken in the breadcrumb/Parmesan mixture until evenly coated.

6. Place chicken on to the baking sheet. Arrange potatoes around the chicken in a single layer.

7. Mix together the butter, 1 tbsp minced garlic, and salt and pepper. Pour half the mixture over the potatoes and toss to evenly coat.

8. Bake in the preheated oven for 15 minutes.

9. Remove baking sheet from the oven and carefully flip each chicken breast. Move the potatoes to one side and place the green beans around the chicken on the other side of the baking sheet. Pour over the remaining garlic butter and return to the oven on broil for another 10 minutes or until the chicken is golden and crisp and the potatoes are cooked through.

10. Sprinkle with fresh shredded Parmesan cheese and parsley.

Enjoy!

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