Sheet Pan Pesto Chicken & Roasted Vegetables

1. Preheat oven to 425°F. 
2. Toss potatoes, zucchini, and tomatoes with olive oil, Italian seasoning, salt, and pepper. 
3. Spread vegetables around the outer edges of a sheet pan. 
4. Place chicken in the center of the pan. Lightly season with salt and pepper, then spread pesto evenly over the top. 
5. Roast for 22-25 minutes, or until chicken reaches 165°F and potatoes are fork tender. 
6. Top each piece of chicken with mozzarella and return to the oven for 2-3 minutes, until cheese is melted. 
7. Sprinkle Parmesan over the vegetables and drizzle the entire pan with balsamic glaze before serving. 
8. Optional Garnish: Fresh basil leaves.

Each serving contains: 670 calories, 34 g fat, 9 g saturated fat, 0 g trans fat, 145 mg cholesterol, 700 mg sodium, 31 g carbohydrates, 5 g fiber, 7 g sugar, 54 g protein. Daily values: 8% vitamin D, 25% calcium, 15% iron, 25% potassium.