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Crispy Sheet Pan Baked Chicken Strips and Zucchini

Ingredients

  • 1/4 cup grated fresh parmesan cheese
  • 1.5 cups organic corn flakes crushed (I used "Nature's Path" brand)
  • 1 lb. chicken breasts sliced in half lenghways, making them thin, or use chicken tenders
  • 2 tsp garlic powder
  • 1 Tbsp dried oregano
  • 1/2 tsp cayenne pepper
  • 3 Tbsps avocado oil or olive oil, divided
  • sea salt and freshly ground black pepper
  • 3 medium zucchini cut into strips
  • 1 pint ripe cherry tomatoes

Instructions

  • Heat the oven to 400 degrees f. and line a large baking sheet with parchment paper.
  • In a large glass bowl, stir together parmesan, crushed corn flakes, garlic powder, oregano, and cayenne pepper.
  • In a separate bowl combine chicken with 2 Tablespoons oil, sea salt, and pepper. Stir well to coat.
  • Dip chicken breasts in the cornflake mixture and gently press to coat on all sides, then place onto the prepared baking sheet.
  • Toss sliced zucchini and tomatoes with remaining 1 Tablespoon oil.
  • Make some space on the sheet pan as shown between the chicken, then evenly add the zucchini and cherry tomatoes.
  • Bake for 15-17 minutes in your preheated oven, or until chicken is cooked through and veggies are crisp-tender.