Mediterranean Chicken and Vegetales
  • Cooking Time: 15 -20 minutes cook time
  • Servings: 4-6
  • Preparation Time: 10-15 minutes
  • 4 thin cut boneless, skinless chicken breasts
  • 1/3 c. white rice flour
  • 1/2 c. Grandmas GF breadcrumbs (or your choice)
  • 1/2 c. grated parmesan cheese
  • 1/2 t. garlic powder
  • 2 lemons
  • 2 cloves minced garlic
  • 5 T. butter
  • lemon pepper seasoning to taste (maybe 1 T.)
  • 1 pt. heirloom cherry tomatoes
  • 1 bunch leeks, cut into chunks
  • 2 small zucchini, cut into slices
  • 8 oz. baby Portobello mushrooms, quartered
  • (other veggies, such as asparagus or broccoli as you have on hand)
  • 2 T. olive oil
  • fresh chopped parsley for garnish
  1. Put flour on one paper plate, breadcrumbs, parmesan, and garlic powder on another paper plate, combine juice of 1 lemon, minced garlic and melted butter in a shallow bowl. Dredge chicken in flour, dip in butter mixture, coat in breadcrumbs. Place chicken on a sheet pan lined with parchment paper. Sprinkle with lemon pepper to taste. Place vegetables all around the chicken, drizzle with oil, sprinle with lemon pepper seasoning to taste. Bake in an oven preheated to 400 F for 15 minutes. Remove from oven, turn chicken, spinkle with lemon pepper to taste. Slice remaining lemon and place a slice on each piece of chicken. Return to oven for another 10-15 minutes, until chicken registers 165 on an instant thermometer and cherry tomatoes are bursting. Serve immediately.
Sheet pan dinners are the rage, and with good reason. This dinner is delicious and easy on the cook with only one pan to clean.