Preheat oven to 375 degrees F.

For the veggies, toss together the cauliflower, broccoli, oil and Spice Right Peppercorn Ranch on a baking sheet until evenly coated. Roast for about 15 to 20 minutes or until charred and crispy.

Meanwhile, season the chicken with 1 tablespoon Spice Right Peppercorn Ranch in a medium bow. Combine the flour and remaining 1 teaspoon peppercorn ranch in a shallow dish. In a separate dish, whisk together the eggs and milk. Pour the panko bread crumbs in a third shallow dish.

To dredge the chicken, first run through the flour, then into the egg, and finally into the bread crumbs. Place on a baking sheet lined with foil, that has been lightly greased with cooking spray. Drizzle the coated chicken with olive oil. Bake for about 20 to 25 minutes, turning over halfway. Remove from oven and let cool slightly.

Serve chicken with veggies and your choice of dipping sauce.