Sheet Pan Balsamic-Herb Chicken and Vegetables

WW 3 points                                                  
16 ounces boneless, skinless chicken breasts, halved
    1 tbsp balsamic vinegar
    1/2 tbsp extra-virgin olive oil
    2 cloves crushed garlic
    2 teaspoons chopped basil
    1 teaspoon chopped parsley
    3/4 teaspoon kosher salt

Balsamic Veggies:
    olive oil spray
    1 large red bell pepper, cored and cut into 1-inch pieces
    1 medium (7-ounce) zucchini, quartered lengthwise and cut into 1-inch cubes
    1 cup asparagus, cut into 1-inch pieces
    1 medium red onion, cut into 1-inch pieces, layers separated
    1 cup cauliflower florets
    2 tbsp balsamic vinegar
    1 1/2 tbsp extra-virgin olive oil
    1 teaspoon kosher salt
    freshly ground black pepper
    2 teaspoons chopped basil
    1 teaspoon chopped parsley
 Preheat the oven to 450 degrees F. Line a large sheet pan with parchment, if desired.
    Season chicken with 1 tablespoon balsamic, 1/2 tablespoon olive oil, garlic, 2 teaspoons dried basil, 1 teaspoon dried parsley and 3/4 teaspoon salt.
    Marinate while you prep the vegetables, the longer the better.
    In a large bowl toss the vegetables with 2 tablespoon balsamic, 1 1/2 tablespoons olive oil, 3/4 teaspoon salt, black pepper, 2 teaspoon basil and 1 teaspoon parsley.
    Spread out onto the sheet pan.Nestle the chicken in with the vegetables and roast until tender in the lower rack of the oven, about 20 minutes until the chicken is cooked through.
    Serve right away.