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Instructions Preheat the oven to 450 degrees F. Line a large sheet pan with parchment, if desired. Season chicken with 1 tablespoon balsamic, 1/2 tablespoon olive oil, garlic, 2 teaspoons dried basil, 1 teaspoon dried Marinate while you prep the vegetables. Chicken & Marinade: 1.5 lb skinless boneless chicken breasts, pounded flat to ¾” thickness and cut into 6 pieces 1 TBS balsamic vinegar ½ TBS olive oil 2 cloves fresh garlic. Preheat the oven to 450° F. Line a large sheet pan with parchment. Mix marinade for chicken by combining balsamic vinegar, olive oil, garlic, basil, parsley and salt.

Place chicken in marinade. Let chicken marinate while preparing the vegetables (the longer the better). Once everything is ready to go, toss your vegetables in a large bowl with 2 tablespoons balsamic, 1 ½ tablespoons olive oil, salt, pepper, 1 teaspoon chopped parsley, and 2 teaspoons basil.

Mix until well combined. STEP 4: Spread your veggies out on your lined sheet pan and nestle the chicken in with the veggies. Follow these simple directions to make sheet pan chicken: Preheat oven to 400°F. Place vegetables on lined baking sheet.

Drizzle with oil, Italian seasoning, salt and pepper. Prep vegetables and place on a rimmed baking sheet. Pour remaining marinade over vegetables and toss to coat.

Add marinated chicken to baking sheet and bake in preheated oven for 25 mins or until chicken is no longer pink inside and vegetables are crisp-tender. Ingredients 3 tablespoon olive oil 3 tablespoons balsamic vinegar ½ teaspoon garlic powder 1 teaspoon fresh thyme (or sub ½ teaspoon dried thyme) 1 teaspoon fresh chopped rosemary (or sub ½ teaspoon dried rosemary) Freshly ground salt and pepper 3. This easy sheet-pan dinner features herb-roasted vegetables and boneless, skinless chicken breasts. “Baked EXTRA CRISPY Parmesan chicken and veggies dinner made on one pan and packed with flavor!” says chpmnk42. Italian Chicken Sheet Pan Supper Ree makes a quick marinade with balsamic vinegar, garlic and Italian herbs to add deep flavor to the chicken and the veggies before roasting them.

The crowning. In a large bowl toss the vegetables with 2 tablespoon balsamic, 1 ½ tablespoons olive oil, ¾ teaspoon salt, black pepper, 2 teaspoon chopped basil and 1 teaspoon chopped parsley. Spread veggies onto the sheet pan. Nestle the chicken in with the vegetables and roast about 20 minutes until the chicken is cooked through.

Serve immediately. Enjoy!

List of related literature:

Simmer, uncovered, about 8 minutes or until chicken is no longer pink (170°F) and vegetables are crisp-tender, stirring vegetables occasionally.

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Measure equal parts oil (usually extra-virgin olive oil), acid (like balsamic vinegar or lemon juice), and stock (like low-sodium chicken stock) and whisk them together.

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Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

[email protected]

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  • I just made this. I used broccoli, asparagus and sliced bella mushrooms. I did the full 35 mins and I can tell you my veggies came out a little dark. Still good with amazing flavor but 35 mins at 425º will almost over cook veggies.

    Thanks for the recipe!!