Balsamic roast chicken with cherry tomatoes is a dish that's sure to lead you down the path of culinary delight. Succulent chicken breasts are marinated in a delightful blend of balsamic vinegar, mustard, garlic and olive oil and then roasted with sweet cherry tomatoes until they're tender, moist and full of flavor. This surprisingly simple recipe is a real crowd pleaser!
Balsamic Roast Chicken Breasts
Looking for a dish that's in compliance with the paleo or keto diet? This balsamic chicken recipe checks off those boxes! With no added sugar and using only real ingredients, it's a perfect choice for those following these diets. It also happens to be nut-free, dairy-free, and overall and allergy friendly meal.
Serve this balsamic roast chicken breast with some roasted vegetables like asparagus, broccoli or cauliflower. Or, for a heartier meal, serve over a bed of cauliflower rice or zucchini noodles. This dish also pairs well with a side salad or some steamed greens like spinach, kale or chard.
Ingredients
Serves: 4 Prep Time: 10 min + 4 hrs Cook Time: 40 min
• ¼ cup balsamic vinegar
• 1 tablespoon homemade or Dijon mustard
• 4 tablespoon extra-virgin olive oil
• 2 garlic cloves, minced
• 2 large chicken breasts
• 1 lb cherry tomatoes
• Zest and juice of 1 lemon
• 2 tablespoon fresh parsley, chopped
• Sea salt and freshly ground black pepper to taste
How to Make Balsamic Roast Chicken Breasts
In a bowl with a lid, whisk together the vinegar, mustard, garlic, and 1 tablespoon of olive oil. Add salt and pepper to taste, and then put the chicken into the marinade. Coat each breast well, then cover and refrigerate for at least 4 hours.
About 15 minutes before you start to bake, preheat your oven to 400°F/200°C.
Now, place the chicken breasts and their marinade into a roasting pan or baking dish. Bake this for 30 minutes.
Then, combine the tomatoes with the remaining olive oil and a sprinkle of salt and black pepper. Pour the tomatoes into a clean baking dish or directly into the pan with the chicken, and continue roasting the chicken and tomatoes for 10 minutes.
Remove from the oven and let it sit for 5 minutes while you mix together the lemon zest and parsley.
Serve the chicken with sides and drizzled with the lemon zest and parsley mixture and a lemon wedge on the side.
More Paleo Chicken Breast Recipes
Chicken is the most popular protein for a good reason. It is affordable, versatile, and easy to fit into a paleo lifestyle. Below are more of our favorite paleo chicken breast recipes. Take a moment to bookmark your favorites, print out the recipes, or pin them to Pinterest to keep handy.
- Chili-Rubbed Chicken With Tomato And Spinach Salad Recipe
- Chili Lime Chicken with Thai Salad Recipe
- Creamy Sun-Dried Tomato Chicken Zoodles Recipe
- One-Pan Basil Chicken With Spring Vegetables Recipe
- Chicken And Asparagus With Italian Dressing Recipe
📖 Recipe
Balsamic Roast Chicken Breasts With Cherry Tomatoes
Equipment
- 1 Whisk
Ingredients
- ¼ cup balsamic vinegar
- 1 tablespoon Dijon mustard
- 4 tablespoon extra-virgin olive oil
- 2 garlic cloves minced
- 2 chicken breasts boneless skinless
- 1 lb cherry tomatoes
- 2 tablespoon lemon juice or 4 wedges
- 1 tablespoon lemon zest
- 2 tablespoon parsley chopped
- Sea salt and freshly ground black pepper to taste
Instructions
- In a bowl, mix together balsamic vinegar, mustard, garlic, and 1 tablespoon of olive oil. Season the mixture with sea salt and freshly ground black pepper.¼ cup balsamic vinegar, 1 tablespoon Dijon mustard, 4 tablespoon extra-virgin olive oil, 2 garlic cloves, Sea salt and freshly ground black pepper to taste
- Place the chicken breasts in the marinade and let them marinate in the fridge for at least 4 hours.2 chicken breasts
- Preheat your oven to 400 F.
- In a separate roasting pan, place the chicken with its marinade. Roast the chicken in the preheated oven for approximately 30 minutes, then mix the tomatoes and remaining oil, then add to the pan and continue roasting for 10 minutes.1 lb cherry tomatoes
- In a bowl, combine chopped parsley with lemon zest.1 tablespoon lemon zest, 2 tablespoon parsley
- To serve, place the chicken breasts and tomatoes on plates, sprinkle some of the parsley and zest mixture on top, and drizzle lemon juice over everything.2 tablespoon lemon juice
Notes
- If using bone-in chicken breasts, use a meat thermometer to ensure the chicken is 165°F internally at the thickest point before serving.Â
- You can also use homemade mustard to replace the Dijon mustard if you prefer.Â
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