Easy Sheet Pan Chicken Dinner
with Broccoli, Tomatoes and Cheesy Bread
This one-pan wonder is full of big Italian-inspired flavours! Chicken and veggies are roasted together with a zesty DIY dressing. Dunk 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
310 g
Chicken Breast Tenders
227 g
Broccoli, florets
113 g
Baby Tomatoes
1 tbsp
Italian Seasoning
2 tbsp
Balsamic Glaze
(Contains Sulphites)
1 tsp
Garlic Salt
2 unit
Sub Roll
(Contains Gluten)
¾ cup
Mozzarella Cheese, shredded
(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. Cut broccoli into bite-sized pieces. Pat chicken dry with paper towels.
Add chicken, broccoli, tomatoes, half the balsamic glaze and 2 tbsp oil (dbl for 4 ppl) to a parchment-lined baking sheet. Season with garlic salt, half the Italian Seasoning and pepper, then toss to combine. Arrange chicken and veggies in a single layer.
Roast in the middle of the oven, stirring halfway through, until veggies are tender and chicken is cooked through, 14-17 min.**
While chicken and veggies roast, add remaining Italian Seasoning and 1 tbsp oil (dbl for 4 ppl) to a small bowl. Season with pepper, then stir to combine.
Halve rolls. Arrange on an unlined baking sheet, cut-side up, then brush with herb oil. Sprinkle cheese over top. When chicken and veggies are almost done, turn the broiler to high. Toast cheesy bread in the top of the oven until cheese melts, 2-3 min. (TIP: Keep an eye on rolls so they don't burn!)
Divide chicken and veggies between plates. Drizzle any juices from the baking sheet and remaining balsamic glaze over top. Serve cheesy bread alongside.
