Sheet Pan Italian Chicken and Vegetables

Ingredients

• Chicken breast

  Broilers or fryers, meat only, raw

  24 oz or 680g

• Salt

  Table

  1 tsp or 6g

• Olive oil

  Salad or cooking

  4 tbsp or 54g

• Balsamic vinegar

  4 tbsp or 64g

• Italian Seasoning

  McCormick

  2 tsp or 2g

• Garlic powder

  Spices

  1 ½ tsp or 5g

• Pepper

  Spices, black

  ½ tsp or 1g

• Cherry tomatoes

  Red, ripe, raw, year round average

  3 cup cherry tomatoes or 447g

• Zucchini

  Summer squash, includes skin, raw

  1 medium or 196g

• Green beans

  Snap beans, raw

  2 cup, pieces or 200g

• Pam cooking spray

  Oil, original

  2 spray , about 1/3 second or 0.6g

• Parmesan cheese

  Shredded

  4 tbsp or 20g

• Parsley

  Raw

  4 tbsp or 15g

Directions

1. Lightly pound the chicken breasts to an even 1/2-inch thickness. Sprinkle with half of the salt and place in a large zip-top bag.
2. In a mixing bowl, whisk together olive oil, balsamic vinegar, Italian seasoning, garlic powder, black pepper, and the remaining salt. Pour half of the mixture into the bag with the chicken. Seal the bag, removing as much air as possible, and gently turn the bag to coat the chicken evenly. Lay flat in a baking dish and refrigerate for 30 minutes to 8 hours.
3. Prepare the vegetables while the chicken marinates. Leave the tomatoes whole, dice the zucchini into 3/4 inch pieces, and trim the green beans. Place the vegetables in a second zip-top bag, add the remaining balsamic mixture, seal, and refrigerate.
4. Preheat the oven to 425°F. Remove chicken and veggies from the refrigerator and let stand at room temperature. Coat a large baking dish with nonstick spray or line with parchment paper. Arrange veggies around the edges and place chicken in the center.
5. Bake for 15 to 20 minutes until the chicken reaches an internal temperature of 165°F. If veggies need more time, remove the chicken, cover it to keep warm, and continue baking the veggies until tender.
6. Serve garnished with parmesan cheese and fresh chopped parsley.

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