1 24oz package frozen rosemary garlic oven fries

1 sliced zucchini

3 slices chopped bacon

2 boneless, skinless chicken breasts

1 tsp italian seasoning

Kosher salt and black pepper

2 tbsp olive oil

1 1/2 cup shredded Italian five-cheese blend

1 pint Grape tomatoes, halved

1 Chopped Garlic Clove

2 tsp balsamic vinegar

1/3 cup Torn fresh basil leaves

Preheat oven to 475°F. Bake rosemary garlic oven fries, zucchini, and bacon in a single layer on a lightly greased baking sheet, stirring once, 15 minutes.

Meanwhile, season chicken breasts with Italian seasoning, and kosher salt and black pepper. Cook in 1 tablespoon olive oil in a medium skillet over medium-high heat until cooked through, 5 to 6 minutes per side. Chop chicken into bite-size pieces.

Push potatoes to middle of baking sheet and top with chopped chicken and Italian five-cheese blend. Bake until cheese is melted, 3 to 4 minutes.

Toss together grape tomatoes, garlic, 1 tablespoon olive oil, and balsamic vinegar. Season with kosher salt and black pepper. Spoon tomato mixture and basil over potatoes. Serve immediately.