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

Ingredients

• 1 1/4 lbs boneless skinless chicken breasts, sliced into 1 1/4-inch thick strips
• 1/2 cup plain bread crumbs
• 1/4 cup + 2 Tbsp slightly packed, finely grated parmesan cheese
• 3/4 tsp dried basil
• 1/4 tsp each dried oregano, thyme and crushed rosemary
• Salt and freshly ground black pepper
• 5 Tbsp olive oil, divided
• 2 cloves garlic, minced
• 1 lb fresh green beans, tops trimmed
• 1 cup grape tomatoes, sliced into halves

Directions

1. Heat the oven to 400 degrees, and cover a large rimmed baking sheet with parchment paper. In a shallow dish, whisk the bread crumbs with the parmesan, basil, oregano, thyme, and rosemary, then add salt and pepper to taste. Pour 4 Tbsp olive oil into another shallow dish, and mix in the garlic.
2. Coat one chicken tender at a time: dip both sides in the garlic oil, then move it right into the crumb mixture. Cover both sides well, pressing so the coating sticks, and set it on one side of the prepared baking sheet. Continue with the rest of the chicken tenders, arranging them in a row along that side of the pan. Scatter any leftover crumbs over the chicken and press them on lightly.
3. On the other side of the pan, toss the green beans with 1 Tbsp olive oil. Spread them out to the edges of the baking sheet, and season with salt and pepper to taste.
4. Roast for 23 – 25 minutes, turning the green beans once midway through, until the chicken is browned and the beans are crisp-tender. If you would like the tomatoes roasted as well, add them for the last 10 minutes of cooking.
5. Take the pan out of the oven, and scatter the tomatoes over the green beans. Serve warm, with fresh parsley over the chicken if desired.