1.5 to 1.75poundsboneless skinless chicken breasts, cut into 1-inch cubes
2romaine hearts, cut in half from top to bottom
1-2teaspoonsolive oil (if you have spray, that works great - just give them a good coating on the cut side)
Preheat oven to 425°F. In a small bowl, stir together halved grape tomatoes, garlic cloves, olive oil, balsamic vinegar, salt and pepper. Spread onto a large rimmed sheet pan.
Bake tomatoes and garlic for 10 minutes or until starting to soften.
Meanwhile, in a medium bowl, stir together cheese, Panko bread crumbs, oregano, garlic powder, salt and pepper. Add chicken to this mixture and toss to coat chicken in breadcrumbs and seasonings.
Stir tomatoes and garlic and add chicken in an even layer to sheet pan. Bake for another 10 minutes.
While the chicken is baking, prep the romaine by brushing or spraying cut side with olive oil. Sprinkle with salt and pepper.
After the chicken has been in the oven for 10 minutes, flip over chicken pieces and give the tomatoes another stir. Add romaine hearts to sheet pan, cut sides up.
Return to oven and continue to cook for 5-8 minutes or until lettuce is golden brown on top and chicken reaches an internal temperature of 165°F.
Serve immediately. Place roasted romaine on a plate and add chicken, tomatoes, and garlic on top. Finish with a drizzle of balsamic glaze.
The roasted romaine is best served immediately, it doesn't fare well as leftovers. I did reheat some of the chicken - it got nice and crispy with a few minutes my airfryer, but you could also reheat at 350°F in your oven.