chicken parmesan with mushrooms and peppers on school tray

Chicken Parm Sandwich with Italian Roasted Vegetables

Students will go crazy over this healthier take on the classic chicken Parmesan dish. Loaded with flavor filled vegetables, and topped off using a savory marinara sauce, this dish is a budget friendly way to spice up your menu.

Serves: 30

Italian Roasted Vegetables 
2 1/2 cups green peppers, large diced
2 1/2 cups Fresh large diced tomatoes
2 1/2 cups red large diced onions
5 cups fresh sliced mushrooms
1 1/4 light Italian dressing

Toasted Roll – 1 each serving
1.8 oz whole grain french bread
1 tsp shredded mozzarella cheese

Protein – 1 each serving
2 oz breaded chicken breast cooked
1/4 cup marinara sauce, heated
1 tsp shredded parmesan cheese



  1. Combine green and red peppers, tomatoes, onions, mushrooms and Italian dressing in mixing bowl until evenly coated.
  2. Divide onto 2 parchment-lined full sheet pans and spread evenly.
  3. Roast in 350˚F convection oven for 7 minutes rotate pan one-half turn (180˚) and bake 8-11 minutes more. Keep warm until needed.
  4. Press thawed French bread open and evenly apply butter-flavored pan spray; sprinkle with cheese.
  5. Bake in 350˚F convection open for 4-5 minutes or until cheese is melted and bread is lightly toasted; keep warm until needed.
  6. Add 1/4 cup Italian roasted vegetables to bun, add chicken.
  7. Ladle marinara sauce over chicken and sprinkle with Parmesan cheese; serve warm.
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