In a bowl or pitcher, combine the olive oil, balsamic, garlic, parsley, basil, salt and pepper. Whisk until the marinade is emulsified.
Place the chicken in a large zip bag and pour in half the marinade. Seal the bag and set it aside.
Place the tomatoes and green beans in a separate zip bag, and pour in the rest of the marinade. Seal the bag and marinate both bags in the refrigerator for up to 2 hours (or make it right away-- but it would best to marinate for at least a little bit).
Preheat the oven to 425℉. Arrange the chicken and veggies on a sheet pan, and discard any marinade left in the bag. If you want to make your clean-up easier, line the sheet pan with parchment paper.
Roast for 25 minutes, gently shaking the pan once during that time. The chicken should be cooked through and the vegetables starting to brown nicely. Sprinkle with Parmesan cheese, sprinkle with fresh parsley and serve.
Notes
WAYS TO CHANGE IT UP: A few minutes before the chicken is done, lay slices of fresh mozzarella on each breast. Return to the oven until melted. Or serve with crumbled feta cheese all over the top.
Because this recipe uses a marinade, the nutritional information is estimated. It is estimated that four tablespoons of the olive oil will be actually absorbed into the chicken and green beans.