Prep the veggies: Wash and dry all produce. Preheat the oven to 400 degrees. Core and slice the tomatoes into wedges. Quarter the cucumbers lengthwise, then cut them into 1/2-inch pieces. Mince the garlic. Cut the baguettes into 3/4-inch cubes. Pick the parsley leaves from the stems, then discard the stems.

Marinate the tomatoes: In a medium bowl, combine 2 Tablespoons balsamic vinegar and 2 Tablespoons olive oil. Toss in the tomatoes and season with salt and pepper.

Place the tomatoes on one side of a foil- lined baking sheet and place in the oven for about 15 minutes, until softened and slightly caramelized.

In a shallow dish, coat the chicken with the pesto. Heat a drizzle of olive oil in a large pan over medium-high heat. Add the chicken to the pan and cook for 2-3 minutes per side, until browned but not yet cooked through. Transfer to the baking sheet in the oven to finish cooking for 5-10 minutes, until cooked through. Remove the chicken from the oven to rest for 5 minutes.

Make the croutons: Toss the baguette cubes on another baking sheet with the garlic, a drizzle of olive oil, and a pinch of salt and pepper. Place in the oven to toast for about 10 minutes, until golden brown and crispy on the outside.

Toss and Serve: Place the croutons in a large bowl with the roasted tomatoes, cucumbers, and parsley leaves. Season generously with salt and pepper. Toss in the remaining balsamic vinegar and a large drizzle of olive oil. Serve the roasted pesto chicken alongside and enjoy!