📖 Instructions

1. Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
2. Prepare the vegetables: In a large bowl, toss 1.5 lbs of broccoli florets, 1 pint of cherry tomatoes (halved), and 1 sliced red onion with 2 tablespoons of olive oil, 1 teaspoon of garlic powder, 1/2 teaspoon of dried oregano, 1/4 teaspoon of red pepper flakes (optional), salt, and pepper to taste. Spread the vegetables in a single layer on one side of the prepared baking sheet.
3. Prepare the chicken: In a separate bowl, combine 1/2 cup of Italian seasoned breadcrumbs, 1/4 cup of grated Parmesan cheese, 1 teaspoon of garlic powder, 1/2 teaspoon of dried basil, salt, and pepper to taste.
4. Dredge the chicken: Dip each chicken breast (about 1.5 lbs, pounded to 1/2-inch thickness) in the breadcrumb mixture, pressing gently to adhere. Ensure both sides are evenly coated. Pro-tip: Use one hand for wet ingredients and the other for dry to prevent clumping!
5. Assemble the sheet pan: Place the breaded chicken breasts on the other side of the baking sheet, next to the vegetables. Drizzle the chicken with 1 tablespoon of olive oil.
6. Bake: Bake for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender. Chicken is considered safe when it reaches an internal temperature of 165°F (74°C).
7. Add cheese: Remove the baking sheet from the oven and top each chicken breast with 1/4 cup of marinara sauce and 1/4 cup of shredded mozzarella cheese. Return the baking sheet to the oven and bake for an additional 3-5 minutes, or until the cheese is melted and bubbly.
8. Garnish and serve: Garnish with fresh basil leaves (optional) and serve immediately. A sprinkle of red pepper flakes adds a nice kick.
9. Allow to cool slightly before devouring! Seriously.. it will be so hot if you don't.