Ingredients

• 1 tablespoon dried oregano
• 1 tablespoon dried parsley
• 1 teaspoon paprika
• 0.5 teaspoons garlic powder
• 0.25 teaspoons seasoned salt , or to taste
• 0.25 teaspoons ground black pepper , or to taste
• 0.5 pounds fresh green beans , trimmed
• 1 small red potato , diced
• 1 sweet bell pepper , chopped
• 1 cup broccoli florets , chopped
• 1 tablespoon minced garlic
• 3 tablespoons olive oil
• 0.33 cups all-purpose flour
• 4 tablespoons butter , melted
• 1 cup panko bread crumbs
• 1 cup freshly grated Parmesan cheese , divided
• 1.5 pounds skinless , boneless chicken breasts, pounded flat and excess fat removed

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a sheet pan with parchment paper.
2. 2 Combine oregano, parsley, paprika, garlic powder, seasoned salt, and pepper in a small bowl.
3. 3 Place green beans, potato, bell pepper, broccoli, and garlic onto the prepared sheet pan. Drizzle with olive oil and sprinkle with 1/2 of the seasoning mix; toss to coat.
4. 4 Place flour into a bowl. Place melted butter into a second bowl. Mix panko, 2/3 cup Parmesan cheese, and the remaining seasoning mix together in a third bowl.
5. 5 Slice chicken into 1 1/4-inch strips, then coat in flour. Dredge floured strips in melted butter, dripping excess butter back into the bowl. Press into Parmesan-panko mixture until heavily coated on both sides.
6. 6 Push veggies to one half of the sheet pan. Place coated chicken strips onto the other side. Sprinkle any remaining Parmesan-panko mixture over chicken, pressing to adhere.
7. 7 Bake in the preheated oven for 10 minutes. Flip chicken strips and stir veggies, then continue to bake until chicken juices run clear and veggies are crisp-tender, 10 to 15 more minutes. An instant-read thermometer inserted into the center of the chicken should read at least 165 degrees F (74 degrees C).
8. 8 Meanwhile, make the dipping sauce: Whisk mayonnaise, ketchup, garlic powder, and Worcestershire sauce together in a small bowl.
9. 9 Remove chicken and veggies from the oven. Toss veggies with remaining 1/3 cup Parmesan cheese. Serve with dipping sauce.

Nutrition per serving