Preheat oven to 400° F. Line baking sheet with parchment paper.
Place flour on a plate.
On another plate, combine panko breadcrumbs, 1/2 cup of parmesan cheese, garlic powder, 1/2 teaspoon each of salt and pepper, and dried parsley.
In a bowl, combine 2 teaspoons of lemon zest, minced garlic, 5 tablespoons of melted butter and 5 tablespoons of lemon juice. Set aside 4 tablespoons of this mixture for later.
Coat tenders in flour, dredge in garlic lemon mixture, and coat in parmesan panko mixture. Repeat for all tenders.
Place on sheet pan. Sprinkle with remaining parmesan panko mixture and lemon pepper seasoning.
Bake in pre-heated oven for 20 minutes. Remove and flip the tenders.
Place vegetables around tenders and drizzle with reserved garlic lemon mixture.
Sprinkle remaining parmesan cheese over vegetables and place lemon slices over chicken tenders.
Return to oven for 20 minutes or until chicken is thoroughly cooked (165° F internal temperature).
While baking, whisk 2 teaspoons of lemon zest and 3 tablespoons each of melted butter, lemon juice, honey, and olive oil.
Top chicken with honey lemon mixture when ready to enjoy.