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Preheat oven to 425 degrees F.
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In a medium bowl, combine peppers, kale, and beans.
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Drizzle with about two tablespoons of olive oil (just eyeball it.)
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Season with salt and pepper.
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Mix with a spoon and scatter out onto a half sheet pan with a lip.
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In the same bowl, put mustard, vinegar, Italian seasoning, and drizzle with olive oil.
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Mix thoroughly and add chicken breasts, turning to coat.
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Season with salt and pepper and using tongs, place chicken breasts on the sheet pan among the vegetables.
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Bake for 25-30 minutes until chicken is thoroughly cooked.