1lbboneless, skinless chicken breastsCut in half lengthwise.
2lemons1 lemon cut into slices, and the other zested and juiced.
1/4cupgrated Parmesan cheese
1 1/2teaspoonsitalian seasoning
1/4cupsalted butterMelted. Half a stick. I used 1 LAND O LAKES Butter with Olive Oil and Sea Salt Halfstick
1bunchbroccolicut into florets
5 or 6wholegarlic cloves
salt and pepper
cooking spray or olive oil
Preheat the oven to 400°F. In a flat bowl, mix together the breadcrumbs, zest of 1 lemon, grated Parmesan, Italian seasoning, garlic powder and salt and pepper to taste. Set aside. In another flat bowl, mix the melted butter and lemon juice.
Line a baking sheet with parchment, foil, or grease with cooking spray or oil. In an assembly line fashion, dip the chicken pieces in the butter mixture then dip in the breadcrumbs. Flipping over and making sure the chicken is completely covered in the breadcrumbs. Place breaded chicken pieces on the baking sheet.
Arrange the broccoli florets, tomatoes, and garlic cloves around the chicken. Drizzle the remaining butter over the vegetables. Place the lemon slices on the chicken. Season everything with salt and pepper to taste.
Bake for about 25 minutes (depending on size of chicken) in the preheated oven. The chicken is done when the juices run clear or measures 165° with an internal thermometer. The broccoli should be fork tender.