Italian Chicken

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  Chicken Breast, Boneless Skinless(227g)
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  1 teaspoon kosher salt (divided)
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  Olive oil(60g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  Vinegar, Balsamic(60g)
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  Italian seasoning(10g)
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  Garlic powder(8g)
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  1/2 teaspoon ground black pepper
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  Tomato, Cherry
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  Zucchini
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  Green Beans(480g)
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  Parmesan Cheese(80g)

  Grated Parmesan — the shelf-stable canister is fine for cooking.

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  Parsley, Fresh(45g)

Instructions

1. 1Pound the chicken breasts between two sheets of plastic wrap to an even 1/2-inch thickness, then place in a large zip-top bag and sprinkle with salt.
2. 2Whisk together the olive oil, balsamic vinegar, Italian seasoning, garlic powder, and additional salt in a bowl. Pour half the marinade into the bag with the chicken, seal while removing excess air, and refrigerate for 30 minutes to 8 hours.
3. 3While the chicken marinates, cut the zucchini into 3/4-inch dice, trim the ends from the green beans, and leave the cherry tomatoes whole. Place the vegetables in a second zip-top bag, pour in the remaining marinade, seal, and refrigerate alongside the chicken.
4. 4Heat 1 tablespoon of olive oil in a large skillet over medium-high heat for 1–2 minutes until shimmering. Remove the chicken from the marinade, allowing excess liquid to drip off, then place in the skillet and cook 5–7 minutes per side until golden brown and the internal temperature reaches 165°F when measured at the thickest point.
5. 5In the same skillet, add the marinated vegetables and cook over medium-high heat for 6–8 minutes, stirring occasionally, until the zucchini is tender and the green beans are bright green and tender-crisp.
6. 6Transfer the cooked chicken and vegetables to a cutting board and let rest for 2–3 minutes, then divide evenly into 4 airtight containers while hot.
7. 7Sprinkle each portion with grated Parmesan and fresh parsley, then seal the containers and refrigerate until ready to eat.