# What You'll Need:
→ Chicken
01 - 4 boneless, skinless chicken breasts (approximately 5.3 oz each)
02 - 2 tablespoons olive oil
03 - 1 teaspoon garlic powder
04 - 1 teaspoon dried Italian herbs
05 - 1/2 teaspoon kosher salt
06 - 1/4 teaspoon black pepper
→ Broccoli
07 - 2 medium heads broccoli, cut into florets (approximately 28 oz total)
08 - 1 1/2 tablespoons olive oil
09 - 1/2 teaspoon kosher salt
10 - 1/4 teaspoon black pepper
→ Parmesan-Panko Crust
11 - 1 cup panko breadcrumbs
12 - 3/4 cup freshly grated Parmesan cheese
13 - 2 tablespoons unsalted butter, melted
14 - 1 tablespoon fresh parsley, finely chopped
15 - Zest of 1 lemon
# Directions:
01 - Preheat oven to 425°F. Line a large rimmed baking sheet with parchment paper.
02 - In a small mixing bowl, combine panko breadcrumbs, freshly grated Parmesan cheese, melted butter, fresh parsley, and lemon zest. Toss until evenly combined and set aside.
03 - Place chicken breasts on one side of the prepared baking sheet. Drizzle with 2 tablespoons olive oil and rub with garlic powder, dried Italian herbs, kosher salt, and black pepper.
04 - On the other side of the baking sheet, toss broccoli florets with 1 1/2 tablespoons olive oil, kosher salt, and black pepper. Spread in a single layer, leaving space between florets.
05 - Sprinkle the Parmesan-panko mixture generously over both the chicken breasts and broccoli florets, pressing lightly to help it adhere to the surface.
06 - Roast in preheated oven for 23-25 minutes, or until chicken reaches an internal temperature of 165°F and the topping is golden and crispy.
07 - If desired, broil for an additional 1-2 minutes to achieve extra crunch on the topping.
08 - Remove from oven and let rest for 3 minutes before serving.
