Parmesan-Crusted Chicken with broccoli and salad

Ingredients

• 2 tablespoons olive oil
• 6-8 7-ounce boneless, skinless chicken tenderloins
• 12 ounces fresh or frozen broccoli florets
• 1 teaspoon Kosher Salt
• 1/4 tsp garlic powder
• ½  cup freshly grated Parmesan cheese
• 2 tsp garlic cloves, minced (optional)
• 1/4 cup chopped fresh parsley (optional)

 Caesar salad:

• chopped romaine lettuce
• Parmesan cheese
• Caesar dressing
• Croutons (optional)
• sliced carrots (optional)
  

Instructions

• Preheat the oven to 425°F. Grease a rimmed baking sheet with 1 tablespoon of the olive oil.
• Arrange the chicken breasts in the center of the prepared baking sheet. Arrange the broccoli around the chicken.
• Drizzle the broccoli with the remaining 1 tablespoon olive oil and sprinkle everything with salt and garlic powder.
• Bake until the chicken breasts are cooked through and a thermometer inserted in the thickest part registers 165°F. While baking make the salad.
  
• Top each chicken breast with grated parmesan and optional garlic and parsley. Broil until the cheese is melted and the broccoli is deeply browned, 2-3 minutes.
• Remove the pan from the oven, tent with foil, and let rest for 5 minutes. Cube the chicken and toss with the salad.