Preheat your oven to 400°F (200°C).
In a mixing bowl, whisk together the egg, salt, garlic powder, and pepper.
Dip each chicken tender into the egg mixture, allowing any excess to drip off.
Roll each chicken tender in the panko breadcrumbs and set aside.
Toss the broccoli, cauliflower, and baby carrots with olive oil, lemon pepper seasoning, salt, and pepper.
On a sheet pan lined with parchment paper, arrange the breaded chicken tenders and spread the seasoned vegetables around them.
Bake for 20-25 minutes until the chicken reaches 165°F (75°C) and the vegetables are tender.
Remove from the oven and let cool for a minute before serving. Garnish with fresh lemon wedges.
