Roasted Balsamic Chicken Breast with Baby Tomatoes Recipe

Ingredients:

• 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

Directions

• 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.

Note:
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: