Sheet Pan Italian Chicken
Crispy Ciabatta Rolls
Ingredients
- 2 lb boneless, skinless chicken breasts
- 1 lb green beans, trimmed
- 1 cup balsamic vinaigrette
- 6 Roma tomatoes, halved lengthwise
- ½ cup crumbled feta cheese
Instructions
- Cut chicken in half crosswise, and pound to an even thickness in a zip-top plastic bag using the heel of your hand or a meat mallet. Place chicken, green beans, and vinaigrette in a large zip-top plastic bag. Seal bag, and chill at least 4 hours or up to 2 days.
- Preheat oven to 425°F. Remove chicken and green beans from marinade; discard marinade.
- Arrange chicken, green beans, and tomatoes, cut sides up, on a large rimmed baking sheet. Season lightly with salt and pepper.
- Bake 20 minutes or until chicken is done. Sprinkle with cheese.
Side Dish Ingredients
- 1 (12-oz) pkg ciabatta rolls, split
- 2 Tbsp olive oil
Side Dish Instructions
- Preheat oven to 375°F. Brush cut sides of rolls with oil, and place on a baking sheet.
- Bake 5 to 7 minutes or until lightly toasted.
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