Preheat oven to 400°F. Spray a large rimmed baking sheet with cooking spray or line with parchment paper.

In a medium-sized measuring cup, add ½ cup olive oil, balsamic vinegar and the packet of garlic & herb dressing mix. Combine well then add it to a Ziploc bag with the chicken cutlets. Seal the bag and let the chicken marinate while your oven is preheating and you prepare the rest of your ingredients.

In a large bowl add the baby gold potatoes, grape tomatoes, salt, black pepper, and the remaining 2 tablespoons olive oil. Stir to evenly coat the vegetables with olive oil.

Place your clean, large rimmed, baking sheet into the 400°F oven to preheat for 5 minutes. When you remove your baking sheet from the oven add the marinated chicken cutlets, potatoes and tomatoes. Make sure to spoon any excess marinade onto the tops of each chicken breast. You don’t want to waste that flavor. Bake for 15 minutes.

In the bowl that had the potatoes and tomatoes, add the green beans and gently toss them around in the remaining olive oil that is left in the bowl. There is no need to add any more olive oil.

After the chicken has baked for the first 15 minutes, remove it from the oven and increase the oven temperature to 450°F. Add the green beans to the baking tray, carefully placing them in the open areas between the other vegetables, and return to the oven for an additional 15 minutes

Once your Italian chicken sheet pan meal is done, remove it from the oven and top the chicken and vegetables with the freshly grated parmesan cheese and fresh chopped parsley.