Tuscan Chicken Sheet Pan Dinner

Sheet pan dinners are wonderful. Its the protein and sides all taken care of in one dish and its just a beautiful thing when you want to be a little lazier.
There's so many sheet pan chicken dinners, that its nice to see one that mixes it up a little bit and have a good marinate.

Ingredients
1 cup of olive oil
1/3 cup of balsamic vinegar
5 garlic cloves, minced
1 tsp of dried parsley flakes
1 tsp of dried basil
1 tsp of kosher salt
1 tsp of black pepper
4 boneless, skinless chicken breasts
5 or 6 roma tomatoes
1 lb of green beans
2 tbs of fresh parsley

Directions
In a bowl or pitcher, mix oil, vinegar and garlic.
Add dried parsley, basil, salt and pepper.
Put chicken in a large plastic zipper bag and pour half the mixture over it.
Cut tomatoes in half and trim green beans.
Put them in a large plastic bag and pour rest of mixture over them.
Let them marinate for no more than 2 hours.
Preheat the over to 425.
Pour bags onto sheet pan, and roast for 25 minutes.
Sprinkle fresh parsley the mixture and serve.

Changes I Made!
The parsley at the end is not needed.
Also I quartered the tomatoes to make it easier for eating.
The cookbook also says you don't need to let the chicken and veggies marinate, and I call b-s on that. Let those flavors get together.

This recipe is from Pioneer Women: Come and Get it!

Comments

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