Step 1

Prepare the ingredients

Step 2

Preheat the oven to 450°F. Wash and dry the broccoli. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut into small florets. Grate the fontina and gouda on the large side of a box grater; combine in a bowl. Halve the rolls. Peel 1 clove of garlic; using a zester, finely grate into a paste (or use the small side of a box grater).

Step 3

Start the chicken

Step 4

In a bowl, combine the tomato sauce, Italian seasoning, and as much of the chile paste as you'd like, depending on how spicy you'd like the dish to be; season with salt and pepper. Pat the chicken dry with paper towels. Season with salt and pepper on both sides. Transfer to a baking dish. Evenly top with peppers (tearing into bite-sized pieces before adding) and seasoned tomato sauce. Bake 16 minutes. Leaving the oven on, remove from the oven.

Step 5

Start the broccoli

Step 6

Meanwhile, line a sheet pan with foil. Place the broccoli florets on the foil. Drizzle with 1 tablespoon of olive oil and season with salt and pepper. Toss to coat. Arrange in an even layer.Roast 10 minutes. Leaving the oven on, remove from the oven.

Step 7

Finish the broccoli & make the garlic bread

Step 8

Meanwhile, melt the butter in a bowl in the microwave (or melt in a small pot). Add the garlic paste; season with salt and pepper. Stir to combine. Carefully move the partially roasted broccoli to one side of the sheet pan, then place the halved rolls on the other side. Evenly top the rolls with the garlic butter and half the parmesan. Roast 5 to 7 minutes, or until the rolls are lightly browned and toasted and the broccoli is tender when pierced with a fork. Remove from the oven. Carefully transfer the garlic bread to a cutting board; halve on an angle.

Step 9

Finish the chicken & serve your dish

Step 10

Evenly topped the partially baked chicken with the grated fontina and gouda. Bake 4 to 6 minutes, or until the cheese is melted and the chicken is cooked through.* Serve the finished chicken with the roasted broccoli and garlic bread. Top the broccoli with the remaining parmesan. Enjoy! *An instant-read thermometer should register 165°F.