Description
Enjoy a simple and flavorful Parmesan Crusted Chicken Sheet Pan Dinner featuring crispy plant-based Parmesan cheese crust, vibrant roasted vegetables, and a natural gelling agent seasoning. This one-pan meal offers a perfect balance of protein and fiber, delivering a delicious, nutritious, and easy-to-clean-up dinner that’s ideal for busy weeknights or special gatherings.
Ingredients
Scale
Chicken and Marinade
- 4 chicken breasts
- 2 tablespoons olive oil
- 1 tablespoon lemon juice (natural)
- 1 teaspoon garlic powder (natural)
- 1 teaspoon paprika (natural)
- 1 tablespoon vegetarian Worcestershire sauce (natural)
Crust
- 1 cup plant-based Parmesan cheese
- 1/2 cup breadcrumbs
- Salt, to taste
- Black pepper, to taste
- Natural gelling agent seasoning (a pinch)
Vegetables
- 2 cups broccoli florets
- 1 cup bell peppers, chopped
- 1 cup cherry tomatoes
- 2 tablespoons olive oil
Instructions
- Prep and Marinate the Chicken: Pat the chicken breasts dry. In a small bowl, whisk together olive oil, lemon juice (natural), garlic powder (natural), paprika (natural), and vegetarian Worcestershire sauce (natural). Coat the chicken evenly and let it marinate for at least 15 minutes to absorb the flavors.
- Prepare the Crust: In a shallow dish, combine plant-based Parmesan cheese, breadcrumbs, salt, pepper, and a pinch of the natural gelling agent seasoning. Mix well to form the crispy coating.
- Coat the Chicken: Dip each marinated chicken breast into the cheese and breadcrumb mixture, pressing gently to ensure an even and thick crust that seals in moisture.
- Arrange on the Sheet Pan: Place the coated chicken breasts on a prepared sheet pan. Surround them with broccoli florets, chopped bell peppers, and cherry tomatoes. Drizzle olive oil over the vegetables and toss gently to ensure even roasting and caramelization.
- Bake to Perfection: Bake in a preheated oven at 400°F (200°C) for 25-30 minutes until the chicken is cooked through and the crust is golden brown. Vegetables should be tender yet slightly crisp.
Notes
- Use room temperature chicken for even cooking and better crust adhesion.
- Pat chicken dry before marinating to help the crust stick well.
- Do not overcrowd the pan to allow vegetables to roast properly.
- Rest chicken for 5 minutes after baking to lock in juices.
- Taste the crust mixture before coating to adjust seasoning perfectly.
- Prep Time: 20 minutes
- Cook Time: 25-30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 chicken breast with vegetables
- Calories: 390
- Sugar: 5g
- Sodium: 420mg
- Fat: 18g
- Saturated Fat: 3.5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 42g
- Cholesterol: 110mg
Keywords: parmesan crusted chicken, sheet pan dinner, roasted vegetables, one-pan meal, plant-based cheese, easy dinner
