Sheet-Pan Chicken Parmesan with Roasted Lemon-Garlic Broccoli
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Sheet-Pan Chicken Parmesan with Roasted Lemon-Garlic Broccoli

Prep: 25 minutes
Roast: 15 minutes • Serves: 4

Nonstick olive oil cooking spray
1/3 cup panko breadcrumbs
1/4 cup grated Parmesan cheese
1 tablespoon oregano
2 teaspoons garlic powder
1/4 teaspoon black pepper
4 thin-sliced chicken breasts (about 4 to 5 ounces each)
2 tablespoons olive oil
4 cups broccoli florets
1/4 teaspoon salt
1/2 cup lower sodium marinara sauce
1/2 cup shredded part-skim mozzarella cheese
1-1/2 tablespoons fresh lemon juice

1.Preheat oven to 425°; spray rimmed baking pan with cooking spray. In shallow dish, stir breadcrumbs, Parmesan cheese, oregano, 1 teaspoon garlic powder and pepper.

2.Brush chicken with 1 tablespoon oil, then dredge in breadcrumb mixture to coat both sides; place on prepared pan. Discard any remaining breadcrumb mixture.

3.In large bowl, toss broccoli, salt, and remaining 1 teaspoon garlic powder and 1 tablespoon oil; arrange in single layer around chicken.

4.Roast chicken and broccoli 10 minutes or until internal temperature of chicken reaches 165°. Spoon marinara sauce over chicken and sprinkle with mozzarella cheese; roast 5 minutes or until cheese melts. Drizzle broccoli with lemon juice. Makes about 2-1/2 cups broccoli.

Approximate nutritional values per serving (1 chicken breast, 2/3 cup broccoli):
330 Calories, 12g Fat (3g Saturated), 75mg Cholesterol, 530mg Sodium, 17g Carbohydrates, 3g Fiber, 38g Protein

Chef Tip:
Serve chicken and broccoli with cooked whole-grain pasta, brown rice or quinoa.