Preheat your oven to 425°F (220°C).
In a medium bowl, beat the large egg. In another bowl, add the panko breadcrumbs along with 1 teaspoon of lemon pepper seasoning, garlic powder, salt, and black pepper.
Dip each chicken tender into the beaten egg, allowing any excess to drip off. Then, coat the chicken in the panko breadcrumb mixture, pressing lightly to ensure it sticks.
In a large bowl, combine the broccoli florets, cauliflower florets, and baby carrots. Drizzle with olive oil and season with the remaining lemon pepper seasoning, salt, and black pepper. Toss until the vegetables are evenly coated.
On a large sheet pan, arrange the coated chicken tenders in a single layer. Surround them with the seasoned vegetables, making sure everything has space to roast.
Place the sheet pan in the preheated oven and roast for 20-25 minutes, or until the chicken is golden brown and the internal temperature reaches 165°F (75°C).
Once cooked, remove the sheet pan from the oven. Let it rest for a few minutes before serving. Garnish with fresh lemon wedges for an extra burst of flavor!
