Ingredients

The following ingredients have 4 Servings
  • 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)

Instruction

  • 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.