Sheet Pan Italian Chicken and Vegetables

olive oil

balsamic vinegar

Italian seasoning

dried onion flakes

kosher salt, or to taste

freshly ground black pepper, or to taste

about 1 to 1.25 pounds boneless skinless chicken breasts (I halved one large breast and each half was about 1/2 pound)

cherry or grape tomatoes

medium/large zucchini, diced into bite-sized pieces

medium/large yellow bell pepper, diced into bite-sized pieces (another color pepper may be substituted)

freshly grated Parmesan cheese, optional for garnishing

fresh basil, optional for garnishing

or use storebought)