One Pan Crispy Walnut Herb Chicken and Vegetables

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• 2 pounds boneless skinless chicken breasts
  Ingredient note

  Source: 2 pounds boneless skinless chicken breasts
• ¼ cup milk
  Ingredient note

  Source: ¼ cup milk
• 2 tablespoons dijon mustard
  Ingredient note

  Source: 2 tablespoons dijon mustard
• ⅓ cup panko crumbs
  Ingredient note

  Source: ⅓ cup panko crumbs
• ⅓ cup finely chopped walnuts
  Ingredient note

  Source: ⅓ cup finely chopped walnuts
• 2 tablespoons parmesan
  Ingredient note

  Source: 2 tablespoons parmesan
• 1 tablespoon dried parsley
  Ingredient note

  Source: 1 tablespoon dried parsley
• 2 teaspoons dried basil
  Ingredient note

  Source: 2 teaspoons dried basil
• 1 teaspoon dried rosemary
  Ingredient note

  Source: 1 teaspoon dried rosemary
• 1 cup thinly sliced baby potatoes
  Ingredient note

  Source: 1 cup thinly sliced baby potatoes
• 1 cup sliced carrots
  Ingredient note

  Source: 1 cup sliced carrots
• 1 cup broccoli
  Ingredient note

  Source: 1 cup broccoli
• 1 each cubed red bell pepper
  Ingredient note

  Source: 1 cubed red bell pepper
• 1 each cubed yellow bell pepper
  Ingredient note

  Source: 1 cubed yellow bell pepper
• ¼ teaspoon kosher salt
  Ingredient note

  Source: ¼ teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper
  Ingredient note

  Source: ¼ teaspoon freshly ground black pepper
• 2 tablespoons olive oil
  Ingredient note

  Source: 2 tablespoons olive oil

1. Preheat oven to 400 degrees Fahrenheit. Line a baking sheet with aluminum foil and spray with cooking spray. Pound 2 pounds boneless skinless chicken breasts so that they are about ½ thickness.
2. In a shallow dish, combine ¼ cup milk and 2 tablespoons dijon mustard in a shallow dish stirring with a whisk. Add the chicken to the milk turning to coat.
3. In another shallow dish, combine the ⅓ cup panko crumbs with ⅓ cup finely chopped walnuts, 2 tablespoons parmesan, 1 tablespoon dried parsley, 2 teaspoons dried basil, 1 teaspoon dried rosemary, ¼ teaspoon kosher salt and ¼ teaspoon freshly ground black pepper.
4. Remove chicken from milk mixture and completely coat in the crumb mixture.
5. Lay the chicken on prepared baking sheet. Arrange 1 cup thinly sliced baby potatoes, 1 cup sliced carrots, 1 cup broccoli, 1 cubed red bell pepper and 1 cubed yellow bell pepper around the chicken. Sprinkle with salt and pepper and drizzle in 2 tablespoons olive oil.
6. Bake for 10 minutes and flip chicken and veggies. Bake for an additional 15 minutes or until chicken is no longer pink and cooked to 165 degrees Fahrenheit.