Tuscan Chicken Breasts and Vegetables Sheet-Pan Dinner

Tuscan Chicken Breasts and Vegetables Sheet-Pan Dinner
Prep Time 20 MIN
Total Time 60 MIN
Servings 4

This fresh, easy and complete chicken-and-veggies dinner comes together quickly and delivers on delicious Italian flavor – all in one pan.

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

Directions

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.

Expert Tips–
Mix it up! Try different cheese and herbs, such as Asiago and 1 tablespoon chopped marjoram. To remove stems from tomatoes, using paring knife, make three cuts to make a triangle around stem, then gently pop out stem using knife.

Nutrition Information–
Serving Size: 1 Serving Calories610 Calories from Fat220 Total Fat25g  Saturated Fat6g Trans Fat0g Cholesterol135mg Sodium1190mg Potassium1410mg Total Carbohydrate36g  Dietary Fiber9g Sugars8g Protein61g % Daily Value*: Vitamin A40% Vitamin C60% Calcium35% Iron35% Exchanges:1 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 2 Vegetable; 7 Very Lean Meat; 1/2 Lean Meat; 0 High-Fat Meat; 4 Fat; Carbohydrate Choice2 1/2 *Percent Daily Values are based on a 2,000 calorie diet.