Background and History:
Sheet pan recipes are a modern twist on traditional cooking methods, offering convenience and delicious results. This dish combines the classic flavors of Parmesan-crusted chicken with roasted vegetables, creating a simple, wholesome meal.
- Preparation: 10 minutes
- Cooking: 25-30 minutes Ingredients:
- 4 boneless, skinless chicken breasts
- 4 cups of mixed vegetables (e.g., bell peppers, broccoli, and carrots)
- 1/2 cup grated Parmesan cheese
- 1/4 cup breadcrumbs
- 1/4 cup olive oil
- 2 cloves of garlic, minced
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Preheat your oven to 375°F (190°C).
- In a bowl, combine Parmesan cheese, breadcrumbs, minced garlic, dried oregano, salt, and pepper.
- Brush each chicken breast with olive oil, then coat them in the Parmesan mixture, pressing it onto the chicken to form a crust.
- Place the coated chicken breasts on one side of a baking sheet.
- In a separate bowl, toss the mixed vegetables with olive oil, salt, and pepper.
- Spread the vegetables on the other side of the baking sheet.
- Roast in the preheated oven for 25-30 minutes or until the chicken is cooked through and the vegetables are tender.
- Serve hot and enjoy!
- Calories per serving: ~350 calories
- Protein: ~30g
- Carbohydrates: ~14g
- Fat: ~20g
- Fiber: ~4g
- Feel free to customize the vegetable selection according to your preferences.
- You can use chicken thighs or drumsticks instead of chicken breasts for a different flavor.
- Experiment with different seasonings to create variations of this dish.
- This recipe contains dairy (Parmesan cheese). Ensure that you or your guests are not lactose intolerant or allergic to dairy products before serving.