Italian Chicken
Ingredients
The Chicken
-
4
pieces
boneless, skinless chicken breasts (6 to 8 ounces each)
-
1
teaspoon
kosher salt (divided)
The Marinade
-
¼
cup
extra-virgin olive oil
-
¼
cup
balsamic vinegar
-
2
teaspoons
Italian seasoning
-
1 ½
teaspoons
garlic powder
-
½
teaspoon
ground black pepper
The Vegetables
-
1
pint
cherry tomatoes (left whole)
-
1
medium
zucchini or yellow summer squash
-
2
cups
green beans (about 6 ounces)
The Toppings
-
⅓
cup
freshly grated Parmesan cheese
-
2 to 3
tablespoons
fresh parsley (chopped)
Instructions
- Pound the chicken breasts to an even thickness and season with salt.
- Combine olive oil, balsamic vinegar, Italian seasoning, garlic powder, black pepper, and remaining salt in a bowl.
- Pour half of the marinade over the chicken in a ziptop bag and marinate for 30 minutes to 8 hours.
- Marinate the vegetables in the other half of the marinade.
- Preheat the oven to 425°F.
- Arrange the chicken and vegetables on a parchment-lined sheet pan.
- Bake for 15 to 20 minutes until the chicken reaches an internal temperature of 165°F.
- Sprinkle with Parmesan and parsley before serving.
Nutrition Facts (estimated)
Servings
4
Calories
283
Total fat
12g
Total carbohydrates
14g
Total protein
29g
Sodium
20mg
Cholesterol
80mg
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