Balsamic Glazed Chicken and Veggies Sheet Pan Dinner

In a large zip-top bag, combine olive oil, balsamic vinegar, Italian seasoning, dried onion flakes, kosher salt, and freshly ground black pepper. Add chicken breasts, cherry tomatoes, zucchini, and yellow bell pepper to the bag. Seal the bag and massage the ingredients to ensure even coating. Place the bag in the refrigerator and marinate for at least 30 minutes or up to overnight.

Preheat the oven to 425F (220C) and line a large baking sheet with aluminum foil for easy cleanup. Spray the foil with non-stick cooking spray.

Using a slotted spoon or tongs, remove the chicken and vegetables from the bag and arrange them in a single layer on the prepared baking sheet.

Roast in the preheated oven for 25-30 minutes, flipping the chicken and tossing the vegetables halfway through, until the chicken reaches an internal temperature of 165F (74C) and the vegetables are tender.

After roasting, evenly sprinkle the dish with freshly grated Parmesan cheese and chopped fresh basil. Drizzle with balsamic glaze or balsamic reduction before serving.

Serve the dish immediately for the best flavor, but leftovers can be stored in an airtight container in the refrigerator for up to 5 days.