Minutes Prep time: 30
Minutes Total time: 60
Servings: 4
Difficulty: Intermediate
PAM® Original No-Stick Cooking Spray
1 egg
2 tablespoons lemon juice
4 cloves garlic, finely chopped, divided
1 teaspoon dried basil
1/2 teaspoon kosher salt, divided
1/4 teaspoon ground black pepper, divided
1/2 cup dry unseasoned bread crumbs
1/3 cup grated Parmesan cheese
4 thin-sliced boneless skinless chicken breast cutlets (5 oz each)
1/2 pound baby potatoes, quartered
1 cup Birds Eye® Cut Green Beans
1/4 cup butter, melted
1 bag (14 oz each) Birds Eye® Oven Roasters™ Parmesan Peppercorn Cauliflower
additional grated Parmesan and lemon wedges, for serving
Nutrition information
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calcium | 138 mg | 14% |
| Carbohydrate | 29 g | 10% |
| Cholesterol | 174 mg | 57% |
| Total Fat | 24 g | 37% |
| Iron | 3 mg | 14% |
| Calories | 506 kcal | 25% |
| Sodium | 983 mg | 41% |
| Protein | 42 g | 83% |
| Saturated Fat | 11 g | 54% |
| Sugars | 3 g | 0 |
| Vitamin C | 12 mg | 20% |
Preheat oven to 425°F. Spray a large rimmed baking sheet with cooking spray.
Whisk together the egg, lemon juice, half the garlic, basil, 1/4 teaspoons salt and 1/8 teaspoon pepper in a shallow dish. In another shallow dish, stir together breadcrumbs and parmesan cheese.
Coat chicken in the egg wash, then in the breadcrumb and parmesan mixture, lightly pressing to evenly coat. Place chicken in the middle of the baking sheet.
Arrange the potatoes and green beans in a single layer on one side of baking sheet. Toss green beans and potatoes with remaining garlic, 1/2 teaspoon salt and 1/8 teaspoon pepper. Pour melted butter over greens, potatoes and breaded chicken. Place Parmesan Peppercorn Cauliflower on other side of chicken in single layer.
Bake 25 to 30 minutes until chicken is golden and crisp (165°F), potatoes are tender, and cauliflower is lightly browned. Serve with additional parmesan cheese and lemon wedges.
Parmesan Chicken and Vegetables Sheet Pan Meal
