Parmesan Chicken Tenders

Ingredients

• 1/3 cup panko or plain dried breadcrumbs
• 1/3 cup grated Parmesan
• 1 1/2 pounds fresh chicken tenders, or boneless, skinless breast cut into strips
• 3 tablespoons extra-virgin olive oil
• 1 teaspoon dried thyme
• Coarse salt and ground pepper
• 3/4 pound cremini or button mushrooms, trimmed and halved, quartered if large
• 3/4 pound brussels sprouts, trimmed and halved lengthwise, quartered if large

Directions

1. Heat the oven to 450 degrees Fahrenheit. Stir the bread crumbs, Parmesan, and a pinch of salt together in a small bowl. Sprinkle the chicken with salt and pepper, then place it in another bowl with 1 tablespoon of the oil and the thyme, tossing to coat. Set it aside while you get the vegetables ready.
2. Meanwhile, coat the mushrooms and Brussels sprouts with the remaining tablespoon of oil. Add salt and pepper, then scatter them across a baking sheet. Put the pan on the lower rack of the oven and roast, turning the vegetables now and then, until the sprouts are tender, 20-25 minutes.
3. After the vegetables have been in the oven for 10 minutes, lay the chicken in a single layer in a 9 x 13 baking sheet. Sprinkle the breadcrumb mixture over the top, drizzle with 1 tablespoon of oil, and place the pan on the top rack. Roast until the chicken is cooked through, 15-20 minutes. Serve with the vegetables.