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Sheet Pan Tuscan Chicken & Vegetables

  • Cooking time25 min
  • Prep time10 min
  • Portions 4
recipe image Sheet Pan Tuscan Chicken & Vegetables


  • 1/4 cup Brummel & Brown® Spread
  • 2 Tbsp. finely chopped sun-dried tomatoes
  • 1 tsp. dried Italian seasoning
  • 1 clove garlic, minced
  • 4 medium red potatoes, cut into 1-in. pieces
  • 2 large red and/or orange bell peppers, cored and sliced, (about 3 cups)
  • 1 cup sliced onion
  • 1 lb. boneless, skinless chicken breasts
  • 2 tsp. balsamic glaze or balsamic vinegar
  • 1 Tbsp. thinly sliced fresh basil leaves
Energy (kcal)0 kcal
Energy (kJ)0 kJ
Protein (g)0.0 g
Carbohydrate incl. fibre (g)0.0 g
Carbohydrate excl. fibre (g)0.0 g
Sugar (g)0.0 g
Fibre (g)0.0 g
Fat (g)0.0 g
Saturated fat (g)0.0 g
Unsaturated fat (g)0.0 g
Monounsaturated fat (g)0.0 g
Polyunsaturated fat (g)0.0 g
Trans fat (g)0.0 g
Cholesterol (mg)0 mg
Sodium (mg)0 mg
Salt (g)0.00 g
Vitamin A (IU)0 IU
Vitamin C (mg)0.0 mg
Calcium (mg)0 mg
Iron (mg)0.00 mg
Potassium (mg)0 mg


  1. Preheat oven to 425°.
  2. Combine Brummel & Brown® Spread, sun-dried tomatoes, Italian seasoning and garlic in small bowl. Toss potatoes with 1 Tbsp. Spread mixture and arrange on large baking sheet. Toss peppers and onions with 1 Tbsp. Spread mixture and arrange on baking sheet. Season chicken, if desired, with salt and pepper, then brush with remaining Spread mixture and arrange on baking sheet.
  3. Roast chicken and vegetables 25 minutes or until chicken is thoroughly cooked and vegetables are tender.
  4. Slice chicken and arrange on platter with vegetables. Drizzle with balsamic glaze and any pan drippings. Sprinkle with sliced basil.