Servings: 4

4 skinless boneless chicken breasts (about 1 1/2 pounds) 4 skinless boneless chicken breasts (about 1 ½ pounds)
4-5 cups chopped vegetables (we love to do sliced red potatoes, carrots, broccoli and/or tomatoes) 4 to 5 cups chopped vegetables (we love to do sliced red potatoes, carrots, broccoli and/or tomatoes)
¼ cup olive oil plus more if needed ¼ cup olive oil plus more if needed
Balsamic glaze (recipe here: Balsamic Glaze) Balsamic glaze (recipe here: Balsamic Glaze)
¼ c chopped fresh basil, optional ¼ c chopped fresh basil, optional
Salt & pepper to taste Salt & pepper to taste

Preheat the oven to 400°F. Line a sheet pan with parchment or a silicone mat (the glaze can cause food to stick to foil or the pan).
Arrange the chicken and vegetables on the pan in an even layer and drizzle oil and glaze over the top. Add chopped basil if desired. Sprinkle salt and pepper over the top.
Bake for 20 to 25 minutes, or until the chicken is no longer pink and the vegetables are fork tender. The chicken may get done faster than the vegetables, so remove the chicken before the vegetables if needed.