Sheet Pan Cheesy Italian Chicken
with Vegetables, Cipolline Onions & Parmesan
Ingredients
- 2 lbs Potatoes
- 2 oz Grated Cheese
- 2 Tbsp Tomato paste
- 1/2 cup Breadcrumbs
- 6 oz Green Beans
- 1 oz Balsamic Vinegar
- 2 Boneless, Skinless Chicken Breasts
- 1/2 cup Grated Parmesan Cheese
- 1 tsp Italian Seasoning
From your pantry: Olive Oil, Salt, Pepper
Instructions
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Add the topping & green beans
Divide the finished potatoes between 2 dishes. Top each with half the olive oil and chili flakes. Carefully add the seasoned green beans to the same pan of reserved pasta water. Cook, stirring frequently, 30 seconds to 1 minute, or until slightly softened and the water has cooked off. Transfer to a serving dish. Season with salt and pepper to taste. Serve the finished green bean and potato dish. Enjoy!
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Finish & serve your dish
Pat the shrimp dry with paper towels; remove the tails. Season with salt and pepper on both sides. In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high heat until hot. Add the seasoned shrimp. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Season with salt and pepper; stir to combine. Continue cooking, stirring frequently, 1 to 2 minutes, or until the shrimp are opaque and cooked through. Turn off the heat.
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Prepare the ingredient & make the topping
Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Cut the potatoes into 1/2-inch rounds. In a large bowl, combine the mayo, parmesan, and as much of the garlic powder as you'd like. Season with salt and pepper.
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Start the potatoes
Line a sheet pan with foil. Place the potato rounds on the prepared sheet pan in an even layer. Drizzle with olive oil and season with salt and pepper on both sides. Turn to coat. Arrange in a single layer. Roast 18 to 20 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven.
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