Baked Chicken Parmigiana

Roast the potatoes: Wash and cut the potatoes into 1⁄2-inch cubes. Toss them on a baking sheet with a drizzle of oil. Season with Italian seasoning, salt and pepper. Roast in the centre of the oven, stirring halfway through cooking, until golden-brown, 25-30 min.

Prep: Meanwhile, wash and dry all remaining produce. Trim the ends off the green beans (TIP: Use clean kitchen scissors to snip the ends off!) Slice the tomatoes into 1/4-inch rounds.

Sear the chicken: Season with chicken with salt and pepper. Heat a medium pan over medium-high heat. Add a drizzle of oil, then the chicken. Cook until golden on the outside, 3-4 min per side.

Transfer the chicken to another parchment-lined baking sheet. Top each with a few tomato slices, then sprinkle with mozzarella and Parmesan. Bake in the centre of the oven until the chicken is cooked through, 10-12 min. (TIP: Inserting a thermometer into the cooked chicken should display an internal temperature of 175°F.)

Sauté the green beans: Meanwhile, in the same pan over medium-high heat, add a drizzle of oil, then the green beans. Cook until blistered and tender-crisp, 5-6 min. Season with salt and pepper.