ONE PAN GARLIC PARMESAN CHICKEN AND ZUCCHINI

Ingredients

Chicken
1 and 1/2 pounds boneless skinless chicken tenders or breasts
1/3 cup flour
Seasoned salt and pepper

3/4 cup panko*
1 and 1/4 cups Parmesan cheese separated
1 and 1/4 teaspoon garlic powder separated
1 teaspoon dried parsley
1 teaspoon Italian seasoning separated
1/3 cup + 2 tablespoons olive oil separated
1/2 - 1 tablespoon full minced garlic
2-3 small zucchinis
1/2 teaspoon dried basil optional
Sauce
1/2 cup prepared coleslaw dressing
1 tablespoon yellow mustard
3 tablespoons honey BBQ sauce
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Instructions

Preheat the oven to 400 degrees F. Line a large sheet pan with parchment paper and set aside.
Grab three bowls. Add the flour to one bowl with about a 1/2 teaspoon salt and 1/4 teaspoon pepper. Stir.
Combine panko, 1 cup freshly grated parmesan cheese, 1 teaspoon garlic powder, dried parsley, &1/2 teaspoon Italian seasoning. Stir.
In the final bowl, add 1/3 cup olive oil with 1/2 to 1 full tablespoon garlic (depending on desired strength of garlic flavor.) Stir.
Slice chicken breasts to the size of tenders (about 1 and 1/4th inch strips) or use chicken tenders.
Coat in flour mixture, dredge in the olive oil mixture, and then heavily coat in the Parmesan panko mixture.
Place on prepared sheet pan. Use any remaining Parmesan panko mixture and press into the tenders.
Bake in preheated oven for 10 minutes and remove.
Flip the tenders to the other side.
Meanwhile, slice the zucchinis into small quarters as seen in the photos (or video above recipe).
Toss the zucchini with the remaining 2 tablespoons olive oil. Combine the remaining 1/4 cup parmesan cheese, remaining 1/4 teaspoon garlic powder, remaining 1/2 teaspoon Italian seasoning, and dried basil if desired. Add a pinch of seasoned salt and pepper.
Place the zucchini pieces around the chicken pieces on the pan. Top the zucchinis with the Parmesan and herb mixture.
Return to the oven and bake for another 10-15 minutes or until the internal temperature of the chicken has reached 165 degrees F.
Meanwhile, whisk together the 3 sauce ingredients.
Remove the meal from the oven and serve with a side-dish of the sauce (or cover the chicken in the sauce, but only cover what will get immediately eaten as to not make the chicken soggy)