Tuscan Chicken Breasts and Vegetables Sheet-Pan Dinner

 


Ingredients

  • 1/4
    cup olive oil
  • 2
    tablespoons balsamic vinegar
  • 1
    tablespoon finely chopped garlic
  • 1
    tablespoon Italian seasoning
  • 1
    teaspoon salt
  • 4
    boneless skinless chicken breasts (1 3/4 lb)
  • 4
    plum (Roma) tomatoes, stemmed and halved lengthwise
  • 2
    medium zucchini, cut in 2-inch pieces
  • 1
    medium red bell pepper, cut in strips
  • 1
    cup thinly sliced red onion
  • 1
    can (19 oz) Progresso™ cannellini beans, drained, rinsed
  • 1/2
    cup shredded Parmesan cheese
  • 1/4
    cup thinly sliced fresh basil leaves

Steps

1 Heat oven to 425°F. Spray 18x13-inch rimmed sheet pan with cooking spray.

2 In large bowl, mix oil, vinegar, garlic, Italian seasoning and salt. Pour 2 tablespoons of the mixture into medium bowl; add chicken, and toss to coat. Cover and refrigerate. Add tomatoes, zucchini, bell pepper, onion and beans to remaining mixture in large bowl; toss. Pour vegetable mixture in pan. Roast 15 minutes.

3 Add chicken to pan with vegetables. Bake 20 to 25 minutes or until juice of chicken is clear when center of thickest part is cut (at least 165°F) and vegetables are tender. Top with Parmesan cheese and basil leaves.

 

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