Categories: Meals
Ingredients
- 4 whole Boneless, Skinless Chicken Breasts
- 6 whole Roma Tomatoes
- 1 lb. Green Beans
- 1 c. Olive Oil
- 1/3 c. Balsamic Vinegar
- 5 cloves Garlic, Minced
- 1 tsp. Dried Parsley Flakes
- 1 tsp. Dried Basil Flakes
- 1 tsp. Kosher Salt
- 1/2 tsp. Black Pepper
- 2 tbsp. Finely Mince Fresh Parsley
Directions
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To a bowl or pitcher, add the olive oil and balsami, along with the garlic, parsley, basil, salt, and pepper. Whisk it until it’s emulsified.
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Place the chicken in a large zipper bag and pour in half the dressing. Seal the bag and set it aside.
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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.
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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.
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Variations:
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• With a few minutes left of cook time, lay slices of fresh mozzarella on each chicken breast. Return them to the oven until melted.
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• 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.
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• Serve with crumbled feta cheese all over the top (my favorite way to enjoy this!)