Tuscan Chicken Breasts and Vegetables Sheet-Pan Dinner Recipe
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, rinsed1/2 cup shredded Parmesan cheese
1/4 cup thinly sliced fresh basil leaves
YIELD 4 servings
Heat oven to 425°F. Spray 18x13-inch rimmed sheet pan with cooking spray.
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.
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.