1-First, lightly pound the 4 small boneless, skinless chicken breasts to an even ½-inch thickness. Then, sprinkle them with half of the 1 teaspoon kosher salt and place them in a large ziptop bag. In a bowl, whisk together the ¼ cup olive oil, ¼ cup balsamic vinegar, 2 teaspoons Italian seasoning, 1 ½ teaspoons garlic powder, ½ teaspoon freshly ground black pepper, and the remaining salt to create the marinade.

2-Pour half the marinade into the bag with the chicken, seal it, and coat everything evenly. Pop it in the fridge for 30 minutes to 8 hours that marinating time is what makes the chicken so tender. Meanwhile, place the 1 pint cherry tomatoes, 1 medium zucchini or yellow summer squash cut into ¾ inch dice, and 2 cups green beans in another ziptop bag, add the rest of the marinade, seal, and refrigerate alongside the chicken.

3-Preheat your oven to 425°F and let the chicken and veggies sit at room temperature for a bit. Coat a rimmed baking dish with nonstick spray or line it with parchment paper, then arrange the vegetables around the edges and place the chicken in the center without overlapping. Bake for 15 to 20 minutes until the chicken reaches 165°F internally.

4-Once done, pull it out, sprinkle with ⅓ cup freshly grated Parmesan cheese and 2 to 3 tablespoons fresh parsley, then serve hot. If the veggies need more time, remove the chicken, keep it warm, and bake the veggies longer. This method keeps everything juicy and flavorful just use an instant-read thermometer for perfect results every time. For a fun twist, pair it with a light side like lemon blueberry bread to enhance the Italian vibes.