Crunchy Italian Chicken Sheet Pan Bake

🥘 Ingredients

• asparagus
  1 bunch
• black pepper
  4 tsp
• broccoli
  1 head
• carrots
  3 medium
• chicken cutlets
  12 oz
• fry seasoning
  1 tbsp
• italian cheese blend
  ½ cup
• italian seasoning
  1 tbsp
• lemon
  1 unit
• olive oil
  9 tbsp
• panko breadcrumbs
  ½ cup
• potatoes
  1 lb
• salt
  4 tsp

🍳 Cookware

• medium bowl
• large baking sheet
• large bowl

1. 

   1

   Wash and dry all produce. Adjust oven racks to the top and middle positions and preheat to 425°F ⏱️ 10 minutes .
2. 

   2

   In a medium bowl , combine panko breadcrumbs , italian cheese blend , 1 tsp italian seasoning , 1 tbsp olive oil , and a pinch of salt and black pepper . Set aside.

   panko breadcrumbs: ½ cup, italian cheese blend: ½ cup, italian seasoning: 1 tbsp, olive oil: 3 tbsp, salt: 1 tsp, black pepper: 1 tsp
3. 

   3

   Toss potatoes on one side of a large baking sheet with a large drizzle of olive oil , half the fry seasoning , and a pinch of salt and black pepper . Roast until fork-tender ⏱️ 20 minutes .

   potatoes: 1 lb, olive oil: 3 tbsp, fry seasoning: 1 tbsp, salt: 1 tsp, black pepper: 1 tsp
4. 

   4

   While potatoes roast, pat chicken cutlets dry with paper towels and season all over with salt and black pepper .

   chicken cutlets: 12 oz, salt: 1 tsp, black pepper: 1 tsp
5. 

   5

   Meanwhile, in a large bowl , toss carrots and broccoli with a drizzle of olive oil . Season with salt and black pepper .

   carrots: 3 medium, broccoli: 1 head, olive oil: 3 tbsp, salt: 1 tsp, black pepper: 1 tsp
6. 

   6

   Carefully toss the broccoli and carrots with zest from lemon . Add lemon juice to taste.

   lemon: 1 unit
7. 7

   Trim and arrange asparagus on the baking sheet alongside the vegetables.

   asparagus: 1 bunch