Ingredients
The following ingredients have 4 Servings
- 1 cup 4C brand gluten free dry Italian bread crumbs
- 1/3 cup parmesan cheese
- 1 1/2 tbsp. parsley flakes
- 1 1/2 tsp. sea salt
- 1/2 tsp. lemon pepper
- 1/2 tsp. dried thyme
- 1/2 tsp. dried rosemary
- 4 skinned, boneless chicken breasts
- 1/4 cup olive oil
- 2-3 cups quartered petite red potatoes ((I used 3 cups))
- 1 zucchini (chunked)
- 1 yellow squash (chunked)
- 1 cup baby carrots
- 1 cup green beans (tips removed)
- 1 head broccoli crowns (broken into florets)
- fresh thyme (for garnish)
- fresh rosemary (for garnish)
Instruction
- Preheat oven to 400°.
- Spread a large cookie sheet with parchment paper.
- Combine bread crumbs, cheese and seasonings in shallow dish.
- Dredge veggies in bread crumb mixture and place on parchment-lined cookie sheet.
- Dredge chicken breasts in remaining crumb mixture. Coat both sides well.
- Drizzle olive oil over top of chicken and veggies.
- Bake, uncovered, for 1 to 1 ½ hours or until chicken reaches an internal temperature of 165°.
- Garnish with fresh thyme and rosemary and serve.
