Parmesan & Panko Chicken with Roasted Vegetables
Ingredients
Roasted Vegetables
- 1 sweet bell pepper sliced
- 10 stalks asparagus
- 1/2 sweet potato
- 1 sweet onion
- 1 tbsp olive oil extra virgin
- 1 tsp salt
Parmesan & Panko Chicken
- 1 cup Panko bread crumbs
- 1/2 cup parmesan cheese grated
- 2 tbsp parsley chopped
- 1/3 cup ranch dressing
- 1/4 tsp ground black pepper
- 4 chicken breasts boneless, skinless
- 1 tbsp olive oil extra virgin
Instructions
- To make the roasted vegetables, chop all the vegetables into bite-sized pieces, spread them on a cookie sheet, and sprinkle them with the olive oil & salt.
- Mix everything together and bake in the oven at 375 degrees F for 30 min.
- Meanwhile, make the parmesan & Panko chicken by mixing the Panko crumbs, parmesan cheese and chopped parsley in a small bowl.
- In a separate bowl, combine the dressing and the pepper.
- Dip the chicken breasts into the dressing mixture, and then into the Panko mixture and coat them evenly.
- Heat a large oven-safe pan on medium heat and add 1 tablespoon olive oil. Fry the chicken on each side for about 2 minutes or until brown.
- Put the pan in the oven, and finish cooking the chicken for about 20 minutes or until it's done at 375 degrees F.
- Serve the vegetables and chicken together.
Nutrition
Calories: 581kcalCarbohydrates: 28gProtein: 57gFat: 26gSaturated Fat: 6gPolyunsaturated Fat: 7gMonounsaturated Fat: 10gTrans Fat: 0.03gCholesterol: 158mgSodium: 778mgPotassium: 1240mgFiber: 4gSugar: 9gVitamin A: 5585IUVitamin C: 50mgCalcium: 232mgIron: 3mg
These nutrition values are estimates only. Read my full nutrition disclaimer here.
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