Tuscan Chicken Breasts and Vegetables Sheet-Pan Dinner
This fresh, easy and complete chicken-and-veggies dinner comes together quickly and delivers on delicious Italian flavor – all in one pan.
Ingredients
- ¼ cup olive oil
- 2 tbsp balsamic vinegar
- 1 tbsp garlic finely chopped
- 1 tbsp italian seasoning
- 1 tsp salt
- 4 chicken breast
- 4 roma tomatoes stemmed & halved lengthwise
- 2 med zucchini cut in 2-inch pieces
- 1 red bell pepper cut into strips
- 1 cup red onion thinly sliced
- 19 oz progresso cannellini beans drained, rinsed
- ½ cup parmesan cheese shredded
- ¼ cup basil leaves thinly sliced
Instructions
- 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 4 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.¼ cup olive oil, 2 tbsp balsamic vinegar, 1 tbsp garlic, 1 tbsp italian seasoning, 1 tsp salt, 4 chicken breast, 4 roma tomatoes, 2 med zucchini, 1 red bell pepper, 1 cup red onion, 19 oz progresso cannellini beans
- Add chicken to pan with vegetables. Bake 30 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.½ cup parmesan cheese, ¼ cup basil leaves
Notes
- You can use cherry tomatoes instead of roma tomatoes.
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