3large chicken breastseach cut lengthwise into 3-4 strips
Preheat oven to 400℉. In a medium bowl, mix the balsamic vinegar, oil, garlic, and basil. Remove ½ cup of the mixture and set aside. Add the chicken strips to the vinegar mixture and stir to coat. Let chicken marinate while preparing the veggies.
Cut the zucchini and red pepper into bite sized pieces. Cut the mushrooms into quarters.
Cover a large sheet pan with parchment paper. Lay the chicken on half of the sheet pan. Spread the zucchini, mushrooms, and red pepper on the other half of the pan. Drizzle the veggies with half of the reserved vinegar mixture and stir gently on the pan. Spread evenly and bake for 10 minutes.
Remove from oven. Flip chicken pieces over, give the veggies a stir, and brush the chicken with the remaining mixture. Add tomatoes and return to the oven for 6-8 minutes or until the chicken is cooked.
The sheet pan I used was 11×17 inches. If you don’t have one that big, you will need to use two sheet pans.
Make sure to cut your breasts evenly so they all cook through at the same time.
You can use a meat thermometer to check the internal temp of the chicken (should be at 165).
Keep breasts with the skin on for a crispier roast to your chicken.
Buy a pre-made veggie mix at the store and use that in your sheet pan. It saves even more time!
Cooking time will depend on the thickness of the chicken strips.