One Pan Lemon Parmesan Chicken with veggies

Ingredients:

-1 egg

-2 tbsp. of lemon juice

-4 tsp of garlic (about 8 cloves of garlic)

-1/2 tbsp. of fresh chopped parsley

-1 1/2 tsp of salt

-1/2 tsp of pepper

-1/2 cup of breadcrumbs

-1/3 cup of grated parmesan

- 2 skinless, boneless chicken breasts

-8 to 10 baby potatoes (quartered)

-1/2 cup of butter melted

-1 pound of green beans (or 500 g)

Directions:

1) Preheat oven to 400 degrees Fahrenheit. Lightly grease baking tray with cooking oil spray.

2) In a large bowl, whisk together 1 egg, 2 tbsp. of lemon juice, 2 tsp of garlic, 1/2 tsp of parsley, 1/2 tsp of salt, and 1/2 tsp of pepper.

3) In another bowl combine the parmesan cheese and bread crumbs.

4) On a cutting board, cut one chicken breast in half horizontally. Repeat with second breast.

5) Take your halved chicken breasts and one by one dip into the egg/lemon/garlic mixture (make sure they are fully covered) and then dip the chicken in the parmesan/breadcrumb mixture (again, make sure they are fully covered) and then place on the baking sheet. Place quartered baby potatoes around the chicken, make sure it is one layer so they all cook evenly.

6) In a bowl, mix 1/2 cup of butter, 2 tsp on garlic, and 1 tsp of salt. Pour half of the mixture on the potatoes then set the rest to the side for later. Bake in the oven for 15 minutes.

7) Remove tray and carefully flip the chicken. Move around the potatoes to one side of the pan so you can fit your green beans on the tray. Pour the remaining butter mixture over the beans and cook until potatoes are done and chicken is golden and crisp. You can garnish with more parsley if you prefer. Enjoy!