Roasted Broccoli

2 c Chopped Broccoli florets
2 Tbs yellow onion, chopped
1 tsp garlic, chopped
sea salt and pepper to taste

Heat oven to 375°. In a roasting pan, drizzle 2 tsp olive oil over 2 cups chopped broccoli florets; toss with 2 tbsp chopped yellow onion, 1 tsp chopped garlic, sea salt and freshly ground black pepper. Bake broccoli until edges are golden, about 20 minutes; shake pan and bake 5 minutes more. In a bowl, combine 1/4 cup breadcrumbs; 1 tbsp pecans, coarsely ground; and 1/8 tsp each sea salt and freshly ground black pepper. In a second bowl, whisk 1 egg white until just foamy. In a third bowl, place 1 tbsp all-purpose flour. Dredge 4 oz boneless, skinless chicken breast tenders in flour; dip in egg white and press both sides into breadcrumb mixture to coat. On a baking sheet coated with vegetable oil cooking spray, cook chicken at 375°, turning once, until golden brown, 15 minutes. Serve with broccoli.