Sheet Pan Balsamic-Herb Chicken and Vegetables

Ingredients

• 16 oz boneless (skinless chicken breasts, halved)
• 1 tbsp balsamic vinegar
• 1/2 tbsp extra-virgin olive oil
• 2 clove crushed garlic
• 2 tsp chopped basil
• 1 tsp chopped parsley
• 3/4 tsp kosher salt
• olive oil spray
• 1 large red bell pepper (cored and cut into 1-inch pieces)
• 1 medium (7-ounce zucchini, quartered lengthwise and cut into 1-inch cubes)
• 1 cup asparagus (cut into 1-inch pieces)
• 1 medium red onion (cut into 1-inch pieces, layers separated)
• 1 cup cauliflower florets
• 2 tbsp balsamic vinegar
• 1 1/2 tbsp extra-virgin olive oil
• 1 tsp kosher salt
• freshly ground black pepper
• 2 tsp chopped basil
• 1 tsp chopped parsley

Instructions

1. Preheat the oven to 450 degrees F. Line a large sheet pan with parchment, if desired.
2. Season chicken with 1 tablespoon balsamic, 1/2 tablespoon olive oil, garlic, 2 teaspoons dried basil, 1 teaspoon dried parsley and 3/4 teaspoon salt.
3. Marinate while you prep the vegetables, the longer the better.
4. In a large bowl toss the vegetables with 2 tablespoon balsamic, 1 1/2 tablespoons olive oil, 3/4 teaspoon salt, black pepper, 2 teaspoon basil and 1 teaspoon parsley.
5. Spread out onto the sheet pan. Nestle the chicken in with the vegetables and roast until tender in the lower rack of the oven, about 20 minutes until the chicken is cooked through.
6. Serve right away.