Sheet Pan Smoky Parmesan Chicken Tenders & Veggies

Ingredients

• Zucchini

  Summer squash, includes skin, raw

  1 medium or 196g

• Broccoli

  Raw

  2 cup chopped or 182g

• Carrots

  Raw

  2 medium or 122g

• Onions

  Raw

  1 medium or 110g

• Garlic

  Raw

  6 clove or 18g

• Olive oil

  Salad or cooking

  3 tbsp or 41g

• Salt

  Table

  1 dash or 0.4g

• Italian Seasoning

  McCormick

  2 tsp or 2g

• Paprika

  Spices

  1 ½ tsp or 3g

• Pepper

  Spices, black

  1 dash or 0.1g

• Chicken breast

  Broilers or fryers, meat only, raw

  16 oz or 454g

• Garlic powder

  Spices

  ½ tsp or 2g

• Cayenne pepper

  Spices, red or cayenne

  ¼ tsp or 0.5g

• Parmesan cheese

  Shredded

  ½ cup or 40g

Directions

1. Preheat the oven to 400°F.
2. Arrange the vegetables on prepared sheet pans, leaving one pan less full for the chicken. Drizzle with half the olive oil and season with salt, Italian seasoning, one-third of the smoked paprika, and black pepper. Toss to coat and spread in a single layer. Bake for 15 minutes.
3. While the vegetables bake, coat the chicken strips with the remaining olive oil, salt, garlic powder, cayenne, remaining smoked paprika, and black pepper.
4. Remove the pans from the oven, stir the vegetables, and flip the zucchini. Push the vegetables on the less full pan to the side to make room for the chicken. Arrange the chicken in a single layer and sprinkle both pans with Parmesan cheese.
5. Return to the oven, switching the pans between racks, and roast for another 12-15 minutes or until the chicken reaches an internal temperature of 165°F.
6. Serve hot and enjoy!

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