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Tuscan Chicken Breasts and Vegetables Sheet-Pan Dinner
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Prep Time:
20 minutes
Total Time:
1 hour
Quick and easy Italian one-pan dinner with chicken and veggies, bursting with flavor.
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
Instructions:
  • Preheat your oven to 425°F and generously coat a 18x13-inch rimmed sheet pan with cooking spray.
  • Combine oil, vinegar, garlic, Italian seasoning, and salt in a large bowl. Reserve 2 tablespoons of the mixture in a medium bowl and toss with chicken. Cover and refrigerate. Add tomatoes, zucchini, bell pepper, onion, and beans to the remaining mixture in the large bowl and toss. Transfer the vegetable mixture to a pan and roast for 15 minutes.
  • Place the chicken on top of the vegetables in the pan and bake for 20 to 25 minutes until the chicken's juices run clear when the thickest part is cut (reaching 165°F) and the vegetables are tender. Finish by sprinkling Parmesan cheese and fresh basil leaves on top before serving.

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