Kelly’s Lemon & Parmesan Chicken and Veggies

I had to share this recipe because I came home after class one night to the most amazing smell from the oven. My roommate whipped up this recipe out of nowhere. It is of course so simple (otherwise I wouldn’t bother to try to make it let alone write it down), extremely flavorful, and so good for you!

nomnom

Ingredients

  • 1 egg
  • 2 TBSP freshly squeezed lemon juice
  • 1 TBSP parsley, chopped
  • Salt and pepper to taste
  • 3 cloves of garlic, minced
  • Β½ cup bread crumbs
  • 1/3 cup grated Parmesan cheese
  • 1 pack of boneless, skinless chicken tenderloins or breasts (cut breasts in sections)
  • 1 broccoli crown
  • 2 sweet potatoes, skin on, cubed
  • 2 zucchinis, cubed
  • 3 TBSP olive oil

Instructions

  1. Preheat the oven to 400 F.
  2. Whisk egg, lemon juice, salt, pepper, and 2 of the garlic cloves into a marinade.
  3. Combine bread crumbs and Parmesan cheese.
  4. Dip chicken in egg mixture then dredge both sides with bread crumb mixture. Place on baking pan.
  5. Toss vegetables with olive oil, the third clove of garlic, salt, and pepper. Place on baking pan.
  6. Put pan in oven and bake for 15 minutes. Then take pan out to flip the chicken.
  7. Broil at 500 F for 8-10 minutes or until tops of chicken are browned.

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