Parmesan Chicken Tenders with Zucchini

What you need

• 1.5 lbs boneless, skinless chicken breasts, cut into strips
• 1 cup panko breadcrumbs
• 1/2 cup grated Parmesan cheese
• 1 large zucchini, sliced into half-moons
• 1 egg, beaten
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 2 tablespoons olive oil
• Salt and black pepper to taste
• Fresh parsley for garnish

The easy way

1. Preheat the oven to 400°F (200°C) and line a large baking sheet with parchment paper.
2. Mix panko breadcrumbs, Parmesan cheese, garlic powder, paprika, salt, and pepper in a shallow dish; beat egg in another.
3. Dip chicken strips in egg, then coat thoroughly in the breadcrumb mixture; arrange on one side of the pan.
4. Toss zucchini slices with olive oil and salt, then place on the other side of the pan.
5. Bake for 15-20 minutes until chicken reaches 165°F internally and coating is golden brown.
6. Garnish with fresh parsley and serve; refrigerate leftovers within two hours.

Use your senses. Times are guardrails. Look for the color, texture, and doneness cues in the steps, and refrigerate perishable leftovers promptly.