Sheet Pan Lemon Pepper Chicken and Vegetables

To a medium bowl, add the egg, lightly beat it with a fork, add the chicken, and toss and flip chicken with the fork so all pieces are coated evenly; set aside momentarily.

To a large ziptop plastic bag add the panko.

Remove the chicken from the bowl using a fork (discard the excess egg), drop it into the plastic bag, seal bag, and toss and shake bag to evenly coat the chicken. Alternatively, you can add the panko breadcrumbs to a large shallow bowl and you can coat the chicken by dredging it through the bowl piece by piece, flipping within the bowl to coat evenly; so this method takes longer.

Place the chicken pieces on the prepared baking sheet, evenly spaced but not touching, down the center of the sheet pan. If there is excess panko in the bag, use your fingers to push it onto the chicken in sparsely coated areas.

Add the broccoli, cauliflower, carrots to the baking sheet, evenly drizzle with olive oil, and toss the veggies lightly with your fingers to coat evenly.

Evenly sprinkle everything with lemon pepper seasoning, garlic powder, and if/as desired add salt and pepper, to taste. Note - Most lemon pepper seasoning (and garlic powder) already has some salt and in the came of the lemon pepper, it also has pepper in it, and depending on your preference, you may want to add additional salt and/or black pepper, or not. 

Bake for about 20 to 25 minutes, or until chicken is cooked though. Depending on how your oven cooks, you may want to flip chicken and toss vegetables midway through to ensure even cooking. 

Optionally garnish with lemon wedges and serve immediately.