Step 1
Preheat the oven to 450 degrees F (230 degrees C). Line a rimmed baking sheet with parchment paper or a silicone mat.
Step 2
Slice chicken breasts into 3 or 4 tenders about 2 inches wide.
Step 3
Toss potatoes with olive oil to coat; sprinkle with 1/3 the sage. Season with salt and pepper. Lay potatoes in a single layer on the prepared baking sheet.
Step 4
Bake in the preheated oven until golden 20 to 25 minutes.
Step 5
Combine bread crumbs Parmesan cheese and another 1/3 the sage in a shallow bowl.
Step 6
Zest halve and juice 3 clementines. Add enough lemon juice to make 1/2 cup of citrus juice. Quarter juiced clementines; reserve.
Step 7
Combine citrus juice melted butter Italian seasoning and 1/2 teaspoon garlic powder in another bowl. Dip chicken tenders one at a time into the juice mixture; coat with the bread crumb mixture.
Step 8
Toss broccoli with the remaining juice mixture and sage.
Step 9
Reduce oven temperature to 400 degrees F (200 degrees C).
Step 9
Scrape potatoes from the pan using a spatula; toss slightly to make room for chicken and broccoli. Add the coated chicken and top with 2 sliced clementines. Add broccoli in a single layer. Sprinkle remaining garlic powder on top; season with salt and pepper. Scatter reserved clementine quarters around the pan.