One Sheet Pan Roasted Garlic-Parmesan Chicken Tenders with Green Beans and Fresh Grape Tomatoes

I love a one-pan dinner.  The less pans the better, right?  This chicken dinner is one I love to make and LOVE to eat.  The green beans turn out just perfectly tender yet crisp and the chicken has so much yummy flavor.  Oh I think I could eat this chicken every other night of the week it is that good.  I like that I can either roast the tomatoes or add them at the very end still cool and fresh.  Or do half roasted and half right out of the fridge.  It doesn't take very long to put together - especially when you have your 6 and 7-year-old sons cut the tops off the green beans and slice the tomatoes in half for you!  This is definitely a dinner your kids can help you make - they'll appreciate it more too if they make it with you.  (At least that's what I keep telling myself.)  We love to our favorite homemade dinner rolls with this one-pan dinner.

One Sheet Pan Roasted Garlic-Parmesan Chicken Tenders

with Green Beans and Fresh Grape Tomatoes

Yield: About 4 servings

Ingredients

1 1/4 lbs bonesless skinless chicken tenders (or chicken breasts sliced into strips)

1/2 cup plain bread crumbs

1/2 cup + 2 tablespoons slightly packed, finely grated parmesan cheese

3/4 teaspoon dried basil (or 1 1/2 tablespoons fresh basil)

1/4 teaspoon each dried oregano, thyme and crushed rosemary

Salt and freshly ground black pepper

5 tablespoons olive oil, divided

2 cloves garlic, minced

1 lb fresh green beans, tops trimmed

1 cup grape tomatoes, sliced into halves

Directions

Preheat oven to 400 degrees.  Line a large rimmed baking sheet with parchment paper.

In a shallow dish whisk together bread crumbs, parmesan, basil, oregano, thyme and rosemary and season with salt and pepper to taste.  Add 4 tablespoons olive oil to a separate shallow dish and stir in garlic.

Working with one chicken tender at a time, dip both sides in olive oil then transfer to bread crumb mixture and coat both sides, while pressing crumb mixture onto chicken to adhere.  Transfer to one side of the baking sheet.  Repeat process with remaining chicken tenders placing them in a row along one side of the baking sheet.  Spread remaining bread crumbs over tops of chicken and gently press.

In a large bowl, toss green beans with 1 tablespoon olive oil.  On opposite side of baking pan spread beans to edges and sprinkle with salt and pepper to taste.  Roast in preheated oven 23-25 minutes, tossing green beans once halfway through cooking, until chicken is golden brown and green beans are crisp-tender.  If you want the tomatoes roasted too add them during the last 10 minutes of cooking.  Remove from oven and if you didn't roast the tomatoes, sprinkle them over green beans now.  Serve warm.

Recipe Source: cookingclassy