Baked Chicken with Potatoes and Broccoli

Ingredients

• 1 lb chicken tenders
• Salt and pepper
• 2 eggs
• 1/4 cup milk
• 1 cup Italian-style breadcrumbs
• 1 cup Parmesan cheese
• 1 lb baby potatoes, halved
• 1 head broccoli, cut into florets
• Olive oil

Instructions

1. Preheat oven to 425°F. Line 2 baking sheets with parchment paper.
2. In a shallow bowl, whisk together eggs and milk. In another shallow bowl, combine breadcrumbs and Parmesan cheese.
3. Season chicken with salt and pepper. Dip chicken into the egg mixture, then coat in the breadcrumb mixture. Place on one of the prepared baking sheets.
4. Add potatoes to the same baking sheet and drizzle with olive oil. Season with salt and pepper.
5. Place broccoli on the second baking sheet, drizzle with olive oil, and season with salt and pepper.
6. Bake chicken and potatoes for 15 minutes. Flip the chicken pieces and add the broccoli to the oven.
7. Bake for another 15–20 minutes, or until the chicken reaches an internal temperature of 165°F and the potatoes and broccoli are browned and tender.
8. If needed, broil for an additional 1–2 minutes to help the broccoli and potatoes brown further.