Tuscan Chicken Breasts and Vegetables Sheet-Pan Dinner

olive oil

balsamic vinegar

finely chopped garlic

Italian seasoning

salt

boneless skinless chicken breasts (1 3/4 lb)

plum (Roma) tomatoes, stemmed and halved lengthwise

medium zucchini, cut in 2-inch pieces

medium red bell pepper, cut in strips

thinly sliced red onion

Progresso™ cannellini beans, drained, rinsed

shredded Parmesan cheese

thinly sliced fresh basil leaves