One Pan Baked Chicken with Butternut Squash and Parmesan Asparagus

Ingredients

• 1 cup Italian bread crumbs
• 1 tablespoon lemon zest
• 4 boneless, skinless chicken breasts
• Kosher salt and freshly ground black pepper (to taste)
• 1/4 cup all-purpose flour
• 2 large eggs (beaten)
• 1 large butternut squash (about 3 pounds, peeled, seeded and cut in 1-inch chunks)
• 4 tablespoons olive oil (divided)
• 1 teaspoon dried thyme
• 1 pound asparagus (trimmed)
• 1/4 cup freshly grated Parmesan
• 2 tablespoons chopped fresh parsley leaves

Steps

1. 1

   Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.

2. 2

   In a large bowl, combine bread crumbs and lemon zest; set aside.

3. 3

   Season chicken with salt and pepper, to taste. Working one at a time, dredge chicken in flour, dip into eggs, then dredge in bread crumbs mixture, pressing to coat.

4. 4

   Place butternut squash in a single layer onto one side of the prepared baking sheet. Stir in 2 tablespoons olive oil and thyme; season with salt and pepper, to taste.

5. 5

   Place chicken in a single layer in the middle of the prepared baking sheet and coat with nonstick spray. Place into oven and bake until golden brown and crisp, about 18-20 minutes.

6. 6

   Add asparagus onto the opposite side of the prepared baking sheet in a single layer during the last 10-12 minutes of cooking time. Drizzle with remaining 2 tablespoons olive oil and sprinkle with Parmesan.

7. 7

   Serve immediately, garnished with parsley, if desired.