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.
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