Tuscan Chicken Breasts and Vegetables Sheet-Pan Dinner
BettyCrocker.com
BettyCrocker.com
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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

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