Crispy Garlic Parmesan Chicken with Veggie Tortellini

Preheat a griddle to medium-high heat. Add the chopped zucchini, sliced red onion, cherry tomatoes, and banana peppers.

Drizzle the vegetables with olive oil and season with salt, pepper, and garlic powder. Cook, stirring occasionally, until they begin to soften.

In a mixing bowl, toss the thinly sliced chicken breasts with the garlic parmesan sauce until fully coated.

In a separate shallow dish, combine the breadcrumbs and grated Parmesan cheese. Dredge each piece of sauced chicken in the breadcrumb mixture, pressing to adhere.

Add cooking oil to another section of the griddle. Place the breaded chicken on the hot oil and cook for about 4 minutes per side, until golden brown, crispy, and cooked through.

Once the vegetables have cooked down, add the frozen tortellini directly to the griddle with the vegetables.

Add a splash of water to the tortellini and vegetables, then immediately cover with a basting dome to steam. Cook for about 5 minutes, or until the tortellini is tender.

Once everything is cooked, turn off the heat. Drizzle the Italian dressing over the tortellini and vegetable mixture and toss to combine.

Plate the crispy chicken and serve with the veggie tortellini on the side. Garnish the chicken with additional grated Parmesan cheese and fresh parsley if desired.