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Roasted Balsamic Chicken Breast with Baby Tomatoes Recipe

Roasted Balsamic Chicken Breast with Baby Tomatoes Recipe


  • 1 tablespoon olive oil
  • 1 clove garlic, or more to taste, minced
  • 1 pint cherry tomatoes, halved
  • 1 tablespoon Dijon mustard, or more to taste
  • 1 lemon, zested and juiced
  • 1/2 cup balsamic vinegar
  • 4 large skinless, boneless chicken breast halves
  • salt and freshly ground pepper to taste

Prep time: 10 min || Cook: 40 min || 4 Servings || 321 cals || Ready in: 4 h 50 m


  • Combine olive oil, balsamic vinegar, mustard, and garlic in an oven-safe baking vessel; season with salt and pepper. Lie the chicken breasts in the vinegar mix.
  • Marinate chicken in the fridge for at least 4 hours.
  • Preheat stove to 400 degrees F (200 degrees C).
  • Roast chicken in the preheated stove for 25-30 minutes. Add tomatoes to the baking dish and continue cooking till the chicken is no longer pinkish in the middle and the juices go clear, about 10 minutes more. An instant-read thermometer inserted into the middle should read at least 165 degrees F (74 degrees C).
  • Sprinkle lemon zest and drizzle lemon juice all over the chicken.

If you don’t have a instant-read thermometer, get one from Amazon. It’s cheap and very useful. Product link: GDEALER Waterproof Digital Thermometer
If time is on your side, you can prepare and marinate the frosted chicken in cookware the night before, and freeze overnight for quick cook-up next day.

Nutrition Facts Per Serving:

321 calories;
9.1 g fat;
9.1 g carbohydrates;
47.9 g protein;
129 mg cholesterol;
260 mg sodium

I love this recipe. It's excellent paired with a salad or brown basmati rice. So Paleo. Yummy!

  • Much yummy !!!
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