Name: Roasted Balsamic Chicken with Baby Tomatoes
Prep time: 10 min
Cook time: 10 min
Yield: 4
Ingredients: Balsamic Vinegar - ½ cup; Olive oil - 1 tablespoon; Dijon mustard, or more to taste - 1 tablespoon; Garlic, or more to taste, minced - 1 clove; Salt and freshly ground pepper to taste - 1 clove; Skinless, boneless chicken breast halves - 4 large; Cherry tomatoes, halved - 1 pint; Lemon, zested and juiced - 1

Roasted Balsamic Chicken with Baby Tomatoes

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Roasted Balsamic Chicken with Baby Tomatoes

1. Balsamic Vinegar - ½ cup

2. Olive oil - 1 tablespoon

3. Dijon mustard, or more to taste - 1 tablespoon

4. Garlic, or more to taste, minced - 1 clove

5. Salt and freshly ground pepper to taste - 1 clove

6. Skinless, boneless chicken breast halves - 4 large

7. Cherry tomatoes, halved - 1 pint

8. Lemon, zested and juiced - 1

How to cook deliciously - Roasted Balsamic Chicken with Baby Tomatoes

1. Stage

Mix balsamic vinegar, olive oil, mustard, and garlic together in an oven-safe baking dish; season with salt and pepper. Place the chicken breasts in the vinegar mixture.

2. Stage

Marinate chicken in the refrigerator for at least 4 hours.

3. Stage

Preheat oven to 400 degrees F (200 degrees C).

4. Stage

Roast chicken in the preheated oven for about 30 minutes. Add tomatoes to the baking dish and continue cooking until the chicken is no longer pink in the center and the juices run clear, about 10 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

5. Stage

Sprinkle lemon zest and drizzle lemon juice over the chicken.