Ingredients:

  • 1.5 lbs boneless skinless chicken breasts, sliced into 1-inch strips
  • 1/2 cup Panko breadcrumbs
  • 1/2 cup grated Parmesan cheese
  • 1 tsp garlic powder
  • 1/2 tsp paprika
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 2 tbsp melted unsalted butter
  • 1 lb baby potatoes, quartered
  • 3 cups broccoli florets
  • 2 tbsp olive oil
  • 1 tsp dried oregano
  • salt to taste
  • pepper to taste

Instructions:

  1. Preheat oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper.
  2. Toss quartered baby potatoes with 1 tbsp olive oil, salt, and pepper; spread on the pan and roast for 10-12 minutes.
  3. In a medium bowl, combine Panko breadcrumbs, grated Parmesan, garlic powder, paprika, salt, and pepper.
  4. Dip chicken strips into melted butter, then press firmly into the Parmesan mixture until fully coated.
  5. Remove the baking sheet from the oven and push the pre-roasted potatoes to one side.
  6. Add broccoli florets to the center, tossing with the remaining 1 tbsp olive oil and dried oregano.
  7. Place the breaded chicken strips on the remaining side of the pan.
  8. Bake for 15-20 minutes until the chicken reaches an internal temperature of 165°F (74°C) and the crust is deep golden brown.