Sheet Pan Italian Chicken and Vegetables — This baked Italian chicken recipe honors summer by using some of the best vegetables of the season: tomatoes, zucchini, and green beans. The variety makes the final dish beautiful, colorful, and nutritious.
Ingredients
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- 4 small 6 to 8-ounce boneless, skinless chicken breasts
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- 1 teaspoon kosher salt — divided
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- 1/4 cup extra-virgin olive oil
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- 1/4 cup balsamic vinegar
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- 2 teaspoons Italian seasoning
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- 1 1/2 teaspoons garlic powder
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- 1/2 teaspoon black pepper
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- 1 pint cherry tomatoes — left whole
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- 1 medium zucchini — or yellow summer squash
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- 2 cups green beans — about 6 ounces
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- 1/3 cup freshly grated Parmesan cheese
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- 2 to 3 tablespoons chopped fresh parsley
Instructions
- Cover a large cutting board with a sheet of plastic wrap, lay the chicken on top, then stretch a second sheet of plastic wrap across the top. Lightly pound the chicken breasts to an even 1/2-inch thickness (this will help them cook more quickly and evenly). Uncover the chicken and discard the plastic. Sprinkle the chicken with 1/2 teaspoon kosher salt and place in a large ziptop bag.
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- Visit Sheet Pan Italian Chicken and Vegetables for full instructions
Originally posted 2019-02-02 02:57:45.
Originally posted 2019-02-02 02:57:45.
