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Tuscan Chicken Breasts and Vegetables Sheet-Pan Dinner

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By Betty Crocker Kitchens
Updated Sep 29, 2016
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This fresh, easy and complete chicken-and-veggies dinner comes together quickly and delivers on delicious Italian flavor – all in one pan.

Tuscan Chicken Breasts and Vegetables Sheet-Pan Dinner

  • Prep Time 20 min
  • Total 60 min
  • Servings 4
  • Ingredients 13
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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

Instructions

  • Step 
    1
    Heat oven to 425°F. Spray 18x13-inch rimmed sheet pan with cooking spray.
  • Step 
    2
    In large bowl, mix oil, vinegar, garlic, Italian seasoning and salt. Pour 2 tablespoons of the mixture into medium bowl; add chicken, and toss to coat. Cover and refrigerate. Add tomatoes, zucchini, bell pepper, onion and beans to remaining mixture in large bowl; toss. Pour vegetable mixture in pan. Roast 15 minutes.
  • Step 
    3
    Add chicken to pan with vegetables. Bake 20 to 25 minutes or until juice of chicken is clear when center of thickest part is cut (at least 165°F) and vegetables are tender. Top with Parmesan cheese and basil leaves.

Nutrition

610 Calories
25g Total Fat
61g Protein
36g Total Carbohydrate
8g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
610
Calories from Fat
220
Total Fat
25g
38%
Saturated Fat
6g
31%
Trans Fat
0g
Cholesterol
135mg
44%
Sodium
1190mg
50%
Potassium
1410mg
40%
Total Carbohydrate
36g
12%
Dietary Fiber
9g
35%
Sugars
8g
Protein
61g
% Daily Value*:
Vitamin A
40%
40%
Vitamin C
60%
60%
Calcium
35%
35%
Iron
35%
35%
Exchanges:
1 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 2 Vegetable; 7 Very Lean Meat; 1/2 Lean Meat; 0 High-Fat Meat; 4 Fat;
Carbohydrate Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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