Tuscan Sheet Pan Dinner

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We love these sheet pan dinners. There is almost no clean-up and the flavors blend together to make one easy, delicious dinner! Barb L.

Serves: 4


½ cup Flying Olive Garlic, Basil, Oregano, Tuscan Herb, a Single Varietal Extra Virgin Olive Oil , or a Combination

¼ cup Flying Olive Neapolitan Herb Balsamic Vinegar

5 cloves of garlic, minced or microplaned (if you are using the Garlic Oil, reduce the number of cloves of garlic by 1 or 2 unless, like us, you LOVE garlic)

1 tsp dried parsley flakes

1 tsp dried basil

1 tsp kosher salt

1 tsp freshly ground black pepper

4 boneless, skinless chicken breasts

5-6 large Roma tomatoes, halved lengthwise

1 pound green beans, tipped and tailed

2 Tbsp finely minced parsley for garnish, if desired


1 slice of fresh mozzarella for each breast, ½ cup grated Parmesan sprinkled over the whole pan when finished cooking, or crumbled feta cheese over the top of the whole pan


In a small bowl, whisk together the Flying Olive Extra Virgin or Combination of Choice, Neapolitan Herb Balsamic Vinegar, and garlic. Add the parsley flakes, basil, salt, and pepper. Whisk until the marinade is emulsified.

Place the chicken breasts in a large zip-lock bag and pour in HALF the marinade. Seal the bag, flip it a few times, and set it aside.

Place the tomatoes and green beans in another zip-lock bag and pour in the remaining marinade. Seal the bag and flip it a few times. Place both bags in the refrigerator for up to 2 hours .(If you don’t have the time, that’s ok too).

When you are ready to start cooking your dinner, preheat the oven to 425 degrees F. Arrange the chicken and veggies on a sheet pan covered in aluminum foil (for easy clean up). Discard any marinade left in the bags.

Roast for 25 minutes, gently shaking the pan once during that time. The chicken should be cooked through (165 degrees F with an instant read thermometer) and the veggies starting to brown.

Remove from the oven and add cheese, if desired. Sprinkle the chicken and veggies with the minced parsley.

Inspired by a recipe in Ree Drummond’s new cookbook, The Pioneer Woman Cooks: Come and Get It. William Morrow, NY, 2017.

Submitted by Barb L.