Nutrition per serving may change if servings are adjusted.
4 small skinless, boneless chicken breast halves (1 to 1¼ pounds total) (see Tip)
¼ cup balsamic vinegar
2 tablespoons olive oil
¼ teaspoon salt
¼ teaspoon black pepper
3 cups sliced zucchini
3 cups sliced yellow summer squash
2 cloves garlic, minced
¼ cup snipped fresh basil
3 tablespoons grated Parmesan cheese
Preheat oven to 425°F. Place chicken breast halves in a foil-lined 2-quart baking dish. Drizzle with 2 tablespoons of the balsamic vinegar and 1 tablespoon of the olive oil. Sprinkle both sides of chicken evenly with the salt and pepper. Place the zucchini, summer squash and garlic in a foil-lined large shallow baking pan. Drizzle with the remaining 2 tablespoons balsamic vinegar and 1 tablespoon olive oil; toss to coat. Spread vegetables in an even layer.
Roast chicken and vegetables, uncovered, about 20 minutes or chicken is no longer pink (170°F) and the vegetables are tender, stirring vegetables once halfway through roasting time. To serve, place a chicken breast and vegetables on each of four serving plates. Sprinkle the vegetables with basil and Parmesan cheese.
Tip: Use a total of 1 to 1¼ pounds of chicken. If 4 smaller chicken breasts are not available, use 2 to 3 chicken breasts. If you use chicken breast halves larger than 4 ounces each, add 5 to 10 minutes more roasting time or until chicken is no longer pink (170?F).