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Italian Sheet Pan Chicken Dinner
with Roasted Green Beans, Tomatoes and Cheesy Bread
This one-pan-wonder is full of big Italian flavours! Chicken and veggies are roasted together with a zesty DIY dressing. Swipe the easy-cheesy herb bread in the delicious pan juices.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
340 g
Chicken Breast Tenders
170 g
Green Beans
227 g
Grape Tomatoes
1 tbsp
Italian Seasoning
2 tbsp
Balsamic Glaze
(Contains Sulphites)
1 tsp
Garlic Salt
2 unit
Sub Roll
(Contains Gluten)
½ cup
Mozzarella Cheese, shredded
(Contains Milk)
¼ cup
Parmesan Cheese
(Contains Milk)
Not included in your delivery
3 tbsp
Oil*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Instructions
Before starting, preheat oven to 450°F. Wash and dry all produce. Trim green beans. Pat chicken dry with paper towels.
Toss chicken with green beans, tomatoes, half the balsamic glaze, half the Italian seasoning, garlic salt and 2 tbsp oil (dbl for 4 ppl) on a parchment-lined baking sheet. Season with pepper and arrange in a single layer.
Roast in the middle of the oven, stirring halfway through, until veggies are tender and chicken is cooked through, 15-18 min.**
While chicken and veggies roast, stir together remaining Italian seasoning and 1 tbsp oil (dbl for 4 ppl) in a small bowl. Season with pepper. Halve rolls.
Place rolls, cut side up, on another baking sheet, then brush with herb oil. Sprinkle with mozzarella and Parmesan. In the last few minutes of roasting chicken and vegetables, turn the oven broiler to high. Toast cheesy bread, in the top of the oven, until cheese melts, 2-3 min. (TIP: Keep an eye on the buns so that they don't burn!)
Divide chicken and veggies among plates. Drizzle with any pan juices and remaining balsamic glaze. Serve with cheesy bread alongside.
