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

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