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To a large zip top bag, add the olive oil, balsamic vinegar, Italian seasoning, onion flakes, salt, pepper, chicken, tomatoes, zucchini, peppers, seal bag, and squish everything around to combine.
Place bag in fridge to marinate for at least 30 minutes and longer if you have time. I marinated overnight.
Preheat oven to 425F, line a baking sheet with aluminum foil for easier cleanup, and spray with cooking spray.
Using a slotted spoon, remove the chicken and vegetables from the bag and place them in an even, flat layer on baking sheet.
Bake for about 25 to 30 minutes or until chicken is cooked through (internal temp of 165F) and vegetables are tender. Flip chicken and toss vegetables halfway through baking to ensure even cooking. Cooking time will vary based on how thick your chicken is.
Optionally, evenly sprinkle with Parmesan, basil, and drizzle with balsamic glaze before serving.