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White Balsamic Sheet-Pan Chicken Recipe:

Prep: 15 minutes plus standing   Bake: 25 minutes   Serves: 4

2 large boneless, skinless chicken breasts (about 1 pound)

½ cup white balsamic shallot vinaigrette

1 bag (12 ounces) refrigerated California stir-fry vegetable blend

1 package (16 ounces) savory-herb microwaveable potatoes, halved

1 tablespoon olive oil

1 bag (10.6 ounces) sunflower crisp chopped salad kit 

4 scallions, thinly sliced for garnish (optional)

1. Place chicken in a large zip-top plastic bag; pour vinaigrette over chicken. Seal bag, pressing out excess air; let stand 45 minutes at room temperature. 
2. Preheat the oven to 375°; line 2 rimmed baking pans with parchment paper. On 1 prepared pan, toss vegetable blend, potatoes with seasoning packet, oil, and ¼ teaspoon each salt and pepper. Remove chicken from marinade; discard marinade. Place chicken on the second prepared pan. Bake chicken and vegetables for 25 minutes or until the internal temperature of chicken reaches 165°, vegetables are tender-crisp and potatoes are tender, stirring vegetable-potato mixture once. Makes about 5 cups of vegetables.
3. Prepare salad as the label directs. Makes about 3 cups.
4. Serve chicken sprinkled with scallions, if desired, along with vegetable mixture and salad.

Approximate nutritional values per serving (½ chicken breast, 1¼ cups vegetable mixture, ¾ cup salad): 464 Calories, 21g Fat (3g Saturated), 70mg Cholesterol, 726mg Sodium, 38g Carbohydrates, 7g Fiber, 13g Sugars, 9g Added Sugars, 32g Protein