Cheesy Panko Chicken

Instructions

1. Prepare the ingredients

   Preheat your oven to 450°F. Wash and dry the fresh produce. Cut the broccoli into bite-sized florets. Peel and roughly chop 2 cloves of garlic. Quarter and deseed the lemon. Thinly slice the scallions, separating the white bottoms and hollow green tops. Roughly chop the pistachios. In a bowl, combine the breadcrumbs, cheddar and monterey jack cheeses, chopped pistachios, sliced scallion bottoms, and as much of the red pepper flakes as you'd like, depending on how spicy you'd like the dish to be. Season with salt and pepper.

2. Roast the chicken & broccoli

   Line a sheet pan with foil. Pat the chicken dry with paper towels; season with salt and pepper on both sides. Place the seasoned chicken and prepared broccoli on the sheet pan. Drizzle with olive oil and season with salt and pepper; toss the broccoli to coat. Arrange in a single layer on one side of the sheet pan. Roast 14 to 16 minutes, or until the broccoli is lightly browned and tender and the chicken is cooked through. Remove from the oven.

3. Make the garlic bread & serve your dish

   Meanwhile, in a bowl, combine the butter and chopped garlic; season with salt and pepper. Using a spoon, spread the garlic butter onto the cut sides of the baguette. Place the buttered baguette halves on a sheet pan, cut side up. Bake 8 to 10 minutes, or until the edges are golden brown and the center is warmed through. Transfer to a cutting board; when cool enough to handle, cut crosswise into equal-sized pieces. Transfer the roasted chicken and broccoli to a serving dish. Squeeze the juice of 2 lemon wedges over the top; season with salt and pepper to taste. Serve the finished dish with the garlic bread and remaining lemon wedges. Garnish with the sliced scallion tops. Enjoy!