Balsamic Roast Chicken Breasts With Cherry Tomatoes

checkerboard plate with balsamic roast chicken beside cherry tomatoes and a parsley garnish

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Balsamic Roast Chicken Breasts With Cherry Tomatoes

This delicious dish is made with just a few simple ingredients and is a perfect weeknight meal! The balsamic vinegar and cherry tomatoes add a touch of sweetness and acidity, while the chicken breasts are cooked to perfection. Serve with your favorite side dishes and enjoy!

Course Main Course

Cuisine American

Keyword balsamic chicken breast, keto chicken, paleo chicken

Prep Time 10

Cook Time 40

Marinating Time 4

Total Time 4 50

Servings

Calories 308kcal

Cost $15

Equipment

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.
You can also use homemade mustard to replace the Dijon mustard if you prefer.

Nutrition