Italian-Inspired Sheet Pan Chicken Dinner
with Green Beans, 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
340 g
Chicken Breast Tenders
170 g
Green Beans
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. Trim green beans. Pat chicken dry with paper towels.
Add chicken, green beans, tomatoes, half the balsamic glaze, half the Italian Seasoning, garlic salt and 2 tbsp oil (dbl for 4 ppl) to a parchment-lined baking sheet. Season with 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, 15-18 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 oven 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 pan juices and remaining balsamic glaze over top. Serve cheesy bread alongside.
