Italian Sheet Pan Chicken Dinner
with Green Beans, Tomatoes and Cheesy Bread
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.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
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
(Contains: Sulphites)
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
Cooking Steps
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 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, stir together remaining Italian Seasoning and 1 tbsp oil (dbl for 4 ppl) in a small bowl. Season with pepper.
Halve rolls. Arrange rolls on another baking sheet, cut-side up, then brush with herb oil. Sprinkle mozzarella 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 bread so that it doesn't burn!)
Divide chicken and veggies between plates. Drizzle any pan juices and remaining balsamic glaze over top. Serve cheesy bread alongside.
