Tender Chicken Breasts And Vegetables Pan

Tender Chicken Breasts And Vegetables Pan

Lunch / Dinner / Easy / International

Good for

3-6 servings

Food Preparation

50 min

Cooking time

40 min



For Veggies:

For the Chicken:   

  • 4 pieces Sadia Tender Chicken Breast
  • 1 Egg
  • 2 Tbsp. Lemon Juice
  • 2 Tsp. Garlic, minced 
  • Salt and Pepper to taste
  • ½ Cup Breadcrumbs
  • 1/3 Cup Parmesan Cheese, grated 
  • ½ Tbsp. Fresh Parsley, chopped


  1. Preheat oven to 200°C. Lightly grease a baking tray with cooking oil spray and set aside.
  2. In a large bowl, whisk together the egg, lemon juice, garlic, parsley, salt and pepper.
  3. Dip tender chicken breasts into egg mixture, cover and allow to marinade in the refrigerator for 30 minutes to an hour.
  4. In another bowl, combine the breadcrumbs and Parmesan cheese.
  5. Dredge the egg-coated chicken in the breadcrumbs mixture, lightly pressing to evenly coat.
  6. Place the tender chicken breasts onto the baking sheet and lightly spray with cooking oil spray.
  7. Arrange the potatoes around the chicken in a single layer.
  8. Mix together the butter, garlic and salt, and pour half of the butter mixture over the potatoes. Toss to evenly coat.
  9. Bake in preheated oven for 15 minutes. Remove baking tray from the oven and carefully flip each tender chicken breast.
  10. Move the potatoes to one side and place the cut green beans around the chicken on the other side of the baking sheet. Pour over the remaining garlic butter and return to the oven to boil on medium-high heat for 10 more minutes until chicken is golden and crispy, and potatoes are cooked through.
  11. Sprinkle with fresh chopped parsley and serve immediately.