Roasted Romaine Sheet Pan Dinner
This chicken sheet pan dinner boasts roasted romaine, whole cloves of garlic, and grape tomatoes, along with crispy breaded chicken. This easy dinner is all baked on one pan!
Servings: 4
Ingredients
For tomatoes and garlic
- 1 pint grape or cherry tomatoes (cut in half if large)
- 1 head garlic (about 12 to 15 cloves, peeled)
- 1 teaspoon olive oil
- 1 teaspoon balsamic vinegar
- ¼ teaspoon kosher salt
- ⅛ teaspoon ground black pepper
For chicken
- ¾ cup grated Parmesan cheese
- ¾ cup panko bread crumbs
- 1 tablespoon dried oregano
- ½ teaspoon garlic powder
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 1.5 pounds boneless skinless chicken breasts (cut into 1-inch pieces)
For lettuce
- 2 romaine hearts
- 2 teaspoons olive oil (or olive oil spray)
- ¼ teaspoon kosher salt
- ¼ teaspoon ground black pepper
For Finishing
- balsamic glaze (as desired)
Instructions
- Preheat oven to 425°F. Spray a large rimmed sheet pan with nonstick or olive oil spray.
- In a small bowl, stir together grape tomatoes, peeled garlic cloves, olive oil, balsamic vinegar, salt and pepper. Spread onto a large rimmed sheet pan.1 pint grape or cherry tomatoes, 1 head garlic, 1 teaspoon olive oil, 1 teaspoon balsamic vinegar, ¼ teaspoon kosher salt, ⅛ teaspoon ground black pepper
- Bake tomatoes and garlic for 10 minutes, or until starting to soften slightly.
- 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.¾ cup grated Parmesan cheese, ¾ cup panko bread crumbs, 1 tablespoon dried oregano, ½ teaspoon garlic powder, ½ teaspoon kosher salt, ¼ teaspoon ground black pepper, 1.5 pounds boneless skinless chicken breasts
- Stir the tomatoes and garlic, and add the chicken to the sheet pan in an even layer to sheet pan. Bake for another 10 minutes.
- While the chicken is baking, prep the romaine. Cut each heart in half vertically from the stem end to the top. Brush or spray the cut sides with olive oil. Sprinkle lightly with salt and pepper.2 romaine hearts, 2 teaspoons olive oil, ¼ teaspoon kosher salt, ¼ teaspoon ground black 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 to 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 4 plates and add chicken, tomatoes, and garlic on top or alongside. Finish with a drizzle of balsamic glaze.
Notes
- Garlic: If you're not such a fan of garlic, you can use less or omit it. Keep in mind that roasted garlic becomes mellow and creamy when roasted, and doesn't pack a punch like raw garlic.
- Pro tip: If you happen to have 2 large sheet pans, this recipe really works best if you can spread it out more. I usually put the tomatoes, garlic, and chicken on one pan, and the romaine on another to roast.
- Storage and reheating: The roasted romaine is best served immediately. It really doesn't do well reheated. The chicken, tomatoes, and garlic are fine leftover. I reheat them in my air fryer for a few minutes and the chicken got nice and crispy. You could also reheat at 350°F in your oven.
Nutrition
Serving: 6ounces chicken with vegetables | Calories: 382kcal | Carbohydrates: 19g | Protein: 45g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.02g | Cholesterol: 125mg | Sodium: 1197mg | Potassium: 1021mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1266IU | Vitamin C: 20mg | Calcium: 242mg | Iron: 2mg
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