Instructions

• Preheat oven to 400°F. Spray a 9x12-inch baking pan with cooking spray and set aside.
• In a small bowl, combine ½ cup grated Parmesan cheese, 2 teaspoons paprika, ¼ cup all-purpose flour, 1 teaspoon salt, ¼ teaspoon pepper, and ½ teaspoon garlic powder; stir until evenly mixed.
• In a separate small bowl, beat the 2 eggs until smooth.
• Pat the 1 ½ pounds boneless skinless chicken breasts dry with paper towels. (If breasts are uneven in thickness, you may cut or gently pound them to an even thickness for more even cooking.)
• Dip each chicken breast first into the beaten eggs, then dredge in the Parmesan–flour mixture, pressing the coating onto both sides to adhere. Place the coated chicken breasts in the prepared baking pan.
• In a large bowl, combine 1 cup chopped broccoli, 1 cup chopped red and yellow pepper, and 1 cup 1/4-inch chopped baby red potatoes. Add 1 tablespoon olive oil and salt and pepper to taste; toss until the vegetables are evenly coated.
• Arrange the vegetable mixture in a single layer around the chicken breasts in the baking pan.
• Bake uncovered for 40–45 minutes, until the chicken reaches an internal temperature of 165°F and the potatoes are fork-tender and the chicken is golden brown.
• Remove from the oven and let rest 5 minutes before serving.