Sheet Pan Tuscan Chicken and Vegetables

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Butternut Squash Soup

From The Proctor Silex Test Kitchen

Added by Pat

Ingredients

  • 2 boneless, skinless chicken thighs
  • 1/3 cup olive oil
  • 1/4 cup fresh lemon juice
  • 1 teaspoon lemon zest
  • 3 teaspoons Italian seasoning, divided
  • 2 teaspoons minced garlic
  • Salt and ground black pepper
  • 1 red or yellow bell pepper, seeds removed and sliced into ½-inch strips
  • 1 small red onion, peeled and sliced 1/2 inch thick
  • 1/2 cup whole grape tomatoes
  • 1/2 cup canned cannellini beans, drained and rinsed
  • 1 tablespoon minced fresh basil and/or parsley, for garnish

Directions

  1. In a large resealable plastic bag, place chicken, olive oil, lemon juice, zest, 2 teaspoons Italian seasoning and garlic. Seal the bag and place it in the refrigerator for 2 hours to marinate.
  2. Heat the toaster oven to 400°F.
  3. Remove chicken from bag. Drain and place on the toaster oven baking pan. Sprinkle with salt and pepper. Add bell peppers, onion, tomatoes, and cannellini beans bag. Seal, and toss gently to coat the ingredients. Remove mixture from bag and drain. Discard the marinade.
  4. Arrange ingredients around chicken. Sprinkle with remaining teaspoon of Italian seasoning.
  5. Bake 20 to 25 minutes or until chicken reaches 165°F when tested with a meat thermometer. Garnish with basil and parsley; serve immediately.

TEST KITCHEN TIP: This recipe was developed for a 4 slice toaster oven. To make 4 servings in a 6 slice toaster oven double the recipe and follow the cooking time in Step 5.

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