1-First: lightly pound the chicken breasts to an even 1/2-inch thickness for uniform cooking. Season them with 1/2 teaspoon kosher salt and place in a large zip-top bag. Meanwhile, whisk together 1/4 cup olive oil, 1/4 cup balsamic vinegar, 2 teaspoons Italian seasoning, 1 1/2 teaspoons garlic powder, 1/2 teaspoon freshly ground black pepper, and the remaining 1/2 teaspoon kosher salt to create the marinade.

2-Next: use half of the marinade to coat the chicken in the bag and refrigerate for 30 minutes to 8 hours. Place the vegetables 1 pint cherry tomatoes left whole, 1 medium zucchini or yellow summer squash cut into 3/4 inch dice with peels on, and 2 cups green beans trimmed in another zip-top bag with the rest of the marinade and refrigerate alongside the chicken.

3-Preheat your oven to 425 degrees F and let the chicken and vegetables come to room temperature. Arrange them on a lined or greased rimmed baking pan, with vegetables around the edges and chicken in the center. Bake for 15 to 20 minutes until the chicken reaches an internal temperature of 165 degrees F.

4-If the vegetables need more time, remove the chicken and continue roasting.

5-Finally, sprinkle with 1/3 cup freshly grated Parmesan cheese and 2 to 3 tablespoons fresh parsley before serving.