Home Chicken Parm + Roasted Veggies

Chicken Parm + Roasted Veggies

Looking for a fast, tasty, and colorful dinner? I am obsessed with baking meat and veggies as of late because it makes for easy clean up and everything stays so juicy and tender! My Baked Chicken Parmesan and Roasted Potatoes and Brussels Sprouts are an easy crowd pleaser!

What You’ll Need:

  • Chicken Breast Tenderloins
  • 1 Package of fresh, raw Brussels sprouts
  • 3 regular size Yukon gold potatoes
  • Olive oil
  • Balsamic glaze (or vinegar to make your own)
  • Sea salt
  • Paprika
  • Minced garlic
  • Jar of marinara sauce
  • Cracked black pepper
  • Oregano
  • Italian seasoned breadcrumbs
  • Parmesan cheese, shredded
  • 3 eggs


  1. Wash all veggies. Cut off stems and half all Brussels sprouts. Cube potatoes to match size of halved sprouts. Place on baking sheet.
  2. In a separate bowl, combine olive oil, balsamic glaze, sea salt, cracked pepper, a touch of paprika, minced garlic, and oregano. Stir well and use a basting brush to generously coat the veggies.
  3. Place coated veggies in a 400 degree preheated oven for 45 minutes or until tender.
  4. Sprinkle sea salt and pepper on raw chicken tenderloins. Dredge in whipped eggs and coat in breadcrumbs. Place on greased baking sheet and sprinkle Parmesan cheese lightly on each tender.
  5. Bake chicken tenders for 20 minutes at 400 degrees. You may want to turn on broil in the remaining two minutes of bake time to crisp the breading and brown the cheese.
  6. In a sauce pan, heat the marinara sauce over medium heating, adding a touch of minced garlic, oregano, salt, and pepper to taste.
  7. Plate up all items, covering chicken with warmed marinara and Brussels sprouts with more balsamic glaze.

Re-purposing Day 2 Leftovers

I HATE throwing food away after making a big spread at home, but I also struggle to eat the same leftovers day after day. If I can, I try to keep my portions small enough to serve 2 at meal time and 1 the next day for lunch. With this recipe, I have tons of left over veggies. From them, I whipped up some mashed potatoes by warming up and mashing the leftover roasted potatoes and adding some unsalted butter and milk. I sprinkled the top with just a little cheddar and Monterrey jack cheese before topping with the remaining Brussels sprouts and a drizzle of olive oil and balsamic glaze. This combo makes the tastiest veggie bowl perfect for reheating in the office and will leave you full of good fuel for the rest of the work day!

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