Step 1: Preheat the oven to 425°F (220°C) for a lovely golden-brown finish.
Step 2: In a mixing bowl, beat the egg. Dip each chicken tender into the egg, then coat it in panko breadcrumbs.
Step 3: Place the coated chicken on one side of the sheet pan. Drizzle with 1 tablespoon of olive oil and sprinkle with lemon pepper seasoning, garlic powder, salt, and black pepper.
Step 4: On the other side, toss broccoli, cauliflower, and baby carrots with the remaining tablespoon of olive oil, salt, and pepper.
Step 5: Roast in the preheated oven for 20-25 minutes until chicken is cooked through and vegetables are tender.
Step 6: Let it cool, serve with the roasted vegetables, and squeeze fresh lemon juice over the top.
