Italian Chicken Sheet Pan Supper

This is a beautiful looking dish.  However, it is the first Pioneer Woman recipe that I've tried that has little or no taste!  Perhaps I should have let the chicken marinate longer.  Also, the breasts dried out, so maybe thighs would be juicier.  425 degrees is fairly hot and there was a lot of smoke.  Not a home run.

4 servings

20 calculated points

Torrontes, Grenache Blanc

Ingredients

• 4 whole Boneless, Skinless Chicken Breasts
• 6 whole Roma Tomatoes
• 1 pound Green Beans
• 1 cup Olive Oil
• 1 ⁄3 cup Balsamic Vinegar
• 5 cloves Garlic Minced
• 1 teaspoon Dried Parsley Flakes
• 1 teaspoon Dried Basil Flakes
• 1 teaspoon Kosher Salt
• 1 ⁄2 teaspoon Black Pepper
• 2 Tablespoons Finely Mince Fresh Parsley

Directions

To a bowl or pitcher, add the olive oil and balsamic, along with the garlic, parsley, basil, salt, and pepper. Whisk it until it’s emulsified. 
Place the chicken in a large zipper bag and pour in half the dressing. Seal the bag and set it aside. 
Halve the tomatoes lengthwise. Trim the ends off the green beans, and place the veggies in a large zipper bag. Pour in the rest of the dressing, then seal the bag and set them aside. 
Preheat the oven to 425 degrees. 
Arrange the chicken and veggies on a sheet pan, leaving the excess marinade behind. Roast in the oven for 25 minutes, shaking the pan once during that time. 

Variations: 
• With a few minutes left of cook time, lay slices of fresh mozzarella on each chicken breast. Return them to the oven until melted. 
• Sprinkle ½ cup shredded Parmesan all over the pan as soon as you remove it from the oven. Let it sit a few minutes before serving. 
• Serve with crumbled feta cheese all over the top (my favorite way to enjoy this)!