Heat oven to 400 degrees. Mix panko, oil, paprika, cumin, mustard and salt in a shallow dish; set nearby. Whisk egg whites in a separate shallow dish, place beside the panko.
Dip chicken tenders into egg white and then into panko; place in a single layer onto the prepared baking sheet.
Bake for 35-40 minutes, or until chicken is no longer pink.
Heat a large skillet over medium-high heat; Slice the zucchini and summer squash Drizzle oil into skillet, add squash. sauté until veggies become tender; 2-3 minutes. Sprinkle with cheese and allow to melt. Remove from heat,
Serve chicken with veggies and sliced nectarines.