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.
Mozzarella Cheese, shredded(ContainsMilk/Lait)
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.