Garlic Parmesan Chicken Tenders with Roasted Broccoli

Serves: 4 - 6 

Prep Time: 10 Minutes

Cook Time: 15 Minutes



2 lbs. Chicken Tenders
1 large egg
1 Tbsp. water
1 Box House Autry Flavor Expressions Garlic Parmesan Seasoned Coating Mix - 2 pouches


Roasted Broccoli

2 lbs. broccoli crowns - cut into bite sized florets
4 Tbsp. Extra virgin olive oil
1 Large garlic clove – minced
1/2 tsp. Kosher salt
1/4 tsp. pepper


  1. Preheat the oven to 400 degrees.
  2. In a shallow bowl, whisk together 1 egg and 1 Tbsp. water to make an egg wash. In another shallow bowl, add the 2 pouches of Garlic Parmesan Seasoned Coating Mix.
  3. Dip the chicken tenders in the egg wash. Shake off the excess. Roll the chicken in the coating mix, lightly pressing to ensure maximum adhesion.
  4. Place the coated chicken tenders on a foiled lined baking sheet. Bake at 400 degrees until cooked through - 12-15 minutes. (internal temp should register 165 degrees with an instant read thermometer). Remove from the oven.
Roasted Broccoli
  1. Line a baking sheet with foil and transfer the broccoli florets to the pan.
  2. In a small bowl, whisk the olive oil, minced garlic, salt and pepper together.
  3. Drizzle the olive oil mixture over the broccoli. Toss to thoroughly coat the broccoli with the olive oil mixture.
  4. Roast the broccoli for 12 minutes at 400 degrees or until it is crisp tender and lightly browning on the edges.