Start by gathering three shallow dishes. In the first, combine the flour and garlic powder. This mixture will form the first layer of flavor. In the second dish, scramble the eggs. The eggs act as a binder for the coating. In the third dish, mix together bread crumbs and parmesan until well combined.
Next, take each piece of chicken and coat it in the flour mixture, shaking off any excess. This step is crucial for achieving that crispiness.
After coating in flour, dip the chicken into the scrambled eggs. Make sure it’s evenly coated, allowing the bread crumbs to stick well.
Roll the coated chicken in the bread crumbs and parmesan mixture. Press lightly to ensure the crumbs adhere properly.
Preheat your oven to 375°F (190°C) while you prepare the veggies.
On a large cookie sheet, lay the prepared chicken breasts on one side. Make sure they have enough space to bake evenly.
In a bowl, combine the broccoli, zucchini, red onion, and mushrooms. Spread the veggies out on the other side of the cookie sheet. This way, everything cooks together, and the flavors meld beautifully.
Drizzle the veggies with olive oil and season them with garlic powder, salt, and pepper. Toss it all together for even coating.
Place the cookie sheet in the oven and bake for about 20 minutes. Keep an eye on the chicken; it should be golden brown and cooked through.
After 20 minutes, add the grape tomatoes on top of the veggies and return to the oven for an additional 3 to 5 minutes. This gives the tomatoes a chance to soften without losing their shape.
Once everything is cooked, take it out of the oven and let it rest for a minute. Then, garnish with chopped parsley and an extra sprinkle of parmesan if desired. Serve hot and enjoy your homemade meal!
