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Sheet Pan Walnut Crusted Chicken & Veggies

Ingredients
  

  • 2 large chicken breasts (cut in half to make 4 smaller breasts), or 4+ chicken tenders
  • 1 cup walnuts finely chopped
  • ½ cup rice crumbs or bread crumbs
  • 1 egg whisked
  • salt/pepper/Italian seasoning to taste
  • ~4 cups chopped vegetables
  • I used red potatoes carrots, brussels sprouts

Instructions
 

  • Preheat oven to 400 degrees F and line a baking sheet with foil
  • Toss vegetables with avocado oil and spices, then spread them evenly across pan. Bake for 15-18 minutes, or until vegetables start to soften
  • While vegetables are baking, prepare the walnut crusted chicken. First, combine the walnuts, rice, and spices together in a bowl. In a separate bowl whisk the egg.
  • One at a time, dip chicken in egg, then in walnut mixture.
  • Take the vegetables out of the oven and create space for the chicken. Add the chicken to the sheet pan and bake for another 15-20 minutes, or until chicken reaches internal temperature of 165 degrees F.