LAZY ONE-PAN CHICKEN & VEGGIE DINNER Serves 4 Ingredients: ⅓ cup extra virgin olive oil ¼ cup grated Parmigiano Reggiano 1 tbsp crushed Calabrian jarred chili ¾ tsp kosher salt 4 cloves garlic, grated 1 lemon, juiced ½ tsp oregano 5 chicken breasts, pounded thin 2 bundles of broccolini heads 24 ounces cherry tomatoes, cut in ½ 1 can cannellini beans, strained Breadcrumb Ingredients: 1 cup panko breadcrumbs ¼ cup grated parm 2 tbsp fresh parsley ½ tsp garlic powder ½ tsp onion powder ½ tsp kosher salt 3 tbsp extra virgin olive oil Preheat oven to 375F To a large sheet pan, add the first seven ingredients. Use a fork or small whisk to mix the ingredients right in the sheet pan. Lightly coat each chicken breast in the mixture as shown, then set aside. Add the broccolini heads, tomatoes, and cannellini beans to the dish and toss to coat. To a medium-sized bowl, add all of the breadcrumb ingredients. Top each piece of chicken with the breadcrumb mix and bake for 30 minutes (top third of your oven) or until the chicken has an internal temp of 165F. Cooking time may be slightly longer or shorter depending on the thickness of your chicken. If you want crispier breadcrumbs, broil for 2 minutes.
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