Balsamic Chicken with Roasted Tomatoes
You can never have too many main course recipes, so give Balsamic Chicken with Roasted Tomatoes a try. Watching your figure? This gluten free, dairy free, and primal recipe has 250 calories, 37g of protein, and 7g of fat per serving. This recipe serves 4. If you have balsamic vinaigrette salad spritzer, chicken breast halves, grape tomatoes, and a few other ingredients on hand, you can make it. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. From preparation to the plate, this recipe takes around 17 minutes.
Instructions
Combine first 3 ingredients in a small bowl; place tomato mixture on a foil-lined jelly-roll pan.
Bake at 450 for 12 minutes or until tomato skins burst and begin to wrinkle, stirring once.
Transfer tomatoes to a bowl, scraping juices into bowl. Stir 1/4 teaspoon salt into tomato mixture.
Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/4-inch thickness using a meat mallet or small heavy skillet.
Sprinkle chicken evenly with 1/4 teaspoon salt and pepper.
Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray.
Add chicken; cook 3 to 4 minutes on each side.
Place chicken on individual plates; coat each breast half with 2 to 3 sprays of balsamic spritzer. Spoon tomatoes evenly over chicken.