Italian Chicken
Italian chicken is the gateway recipe to the zesty, flavorful bursts that come from Mediterranean meals! Best of all: it's a sheet pan dinner!
Servings 4 servings
Calories 540kcal
Ingredients
- 4 boneless chicken breasts
- 1 cup balsamic vinaigrette divided
- salt to taste
- pepper to taste
- 2 red bell pepper cut in 1/4-inch strips
- 1 zucchini cut into 1-inch pieces
- 1 pint grape tomatoes
- 1 cup Parmesan cheese, grated
Instructions
- Generously season the chicken with salt and pepper on both sides. Place the chicken in a 1-gallon resealable plastic bag.
- Pour in 1/2 cup Balsamic vinaigrette and seal bag, removing as much air as possible. Lay on a rimmed baking sheet to catch any leaks and refrigerate for 1 hour.
- Preheat oven to 400 degrees. Line a rimmed baking sheet with aluminum foil.
- Place the vegetables on a rimmed baking sheet. Toss with 1/4 cup Balsamic vinaigrette until evenly coated. Arrange the vegetables in a single layer, around the edges of the prepared baking dish. Sprinkle vegetables with salt and pepper.
- Remove chicken from ziplock and discard marinade. Nestle chicken pieces into the center of vegetables. Season both sides of chicken generously with salt and pepper.
- Bake in preheated oven and bake chicken, flipping halfway through, about 16-18 minutes (Mine only needed 16 minutes.)
- Sprinkle parmesan cheese over chicken and vegetables and broil until chicken is golden, 2-5 minutes (depending on how close the chicken is to the heating element) and a digital thermometer registers 165 degrees when inserted into the thickest part of the chicken breast.
Nutrition
Serving: 1/4 of the recipe | Calories: 540kcal | Carbohydrates: 16g | Protein: 35g | Fat: 36g | Saturated Fat: 8g | Cholesterol: 89mg | Sodium: 591mg | Potassium: 974mg | Fiber: 3g | Sugar: 10g | Vitamin A: 3195IU | Vitamin C: 102.5mg | Calcium: 350mg | Iron: 2.2mg