# What You Need:
→ Vegetables
01 - 1 lb broccoli florets, cut into bite-size pieces
→ Chicken
02 - 4 boneless, skinless chicken breasts, approximately 5-6 oz each
→ Topping
03 - 1/2 cup panko breadcrumbs
04 - 1/2 cup grated Parmesan cheese
05 - 2 tablespoons olive oil
06 - 1 teaspoon garlic powder
07 - 1 teaspoon dried Italian herbs
08 - 1/2 teaspoon salt
09 - 1/4 teaspoon black pepper
→ For Serving
10 - Lemon wedges, optional
11 - Fresh parsley, chopped, optional
# Step-by-Step:
01 - Preheat oven to 425°F. Line a large baking tray with parchment paper.
02 - Arrange broccoli florets and chicken breasts on the prepared tray in a single layer with space between pieces.
03 - In a medium bowl, combine panko breadcrumbs, grated Parmesan, olive oil, garlic powder, Italian herbs, salt, and pepper. Mix until evenly coated and crumbly.
04 - Sprinkle half of the Parmesan-panko mixture over broccoli and remaining half over chicken breasts. Gently press topping onto each piece to ensure it adheres.
05 - Roast in preheated oven for 22-25 minutes until chicken reaches internal temperature of 165°F and panko topping is golden brown and crisp.
06 - If topping needs additional crisping, broil for 1-2 minutes under close observation to prevent burning.
07 - Remove from oven and let rest for 2-3 minutes. Serve hot, garnished with fresh parsley and lemon wedges if desired.
