Italian Sheet Pan Chicken Dinner

Italian Sheet Pan Chicken Dinner

with Roasted Green Beans, Grape Tomatoes and Cheesy Bread

Read more

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, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Preparation Time20 minutes
Cooking difficultyLevel 2
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

340 g

Chicken Tenders

170 g

Green Beans

227 g

Grape Tomatoes

1 tbsp

Italian Seasoning


2 tbsp

Balsamic Glaze


1.5 tbsp

Garlic Salt


2 unit

Artisan Roll


½ cup

Mozzarella Cheese, shredded


¼ cup

Parmesan Cheese


7 g


Not included in your delivery

2 tbsp


0.13 tsp


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
Energy (kJ)2845 kJ
Calories680 kcal
Fat26 g
Saturated Fat6 g
Carbohydrate59 g
Sugar11 g
Dietary Fiber6 g
Protein55 g
Cholesterol145 mg
Sodium1570 mg
Utensilsarrow down iconarrow down icon
Paper Towel
Baking Sheet
Parchment Paper
Measuring Spoons
Small Bowl
Instructionsarrow up iconarrow up icon
download icondownload icon

Before starting, preheat oven to 450°F. Wash and dry all produce. Trim green beans. Pat chicken dry with paper towels.


Toss chicken with beans, tomatoes, half the balsamic glaze, half the Italian seasoning, garlic salt and 2 tbsp oil (dbl for 4ppl) 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, roughly chop parsley. Stir mozzarella with parmesan, half the parsley and remaining Italian seasoning in a small bowl. Season with pepper. Halve buns.


Place buns, cut side up, on another parchment-lined baking sheet, then sprinkle with mozzarella mixture. In the last few minutes of roasting chicken and vegetables, turn the oven broiler to high. Toast bread, in top of oven, until cheese melts and begins to brown, 3-4 min.


When chicken is done, sprinkle with remaining parsley.** Divide chicken and veggies among plates. Drizzle over any pan juices and remaining balsamic glaze. Serve with cheesy bread.