-
-
My review
Roasted Balsamic Chicken with Baby Tomatoes
KissRiss
"I love this recipe. It's great paired with salad and/or brown basmati rice. So Paleo. So delicious!"
Added to shopping list.
Go to shopping list.
Ingredients
4 h 50 m servings 321 calsOriginal recipe yields 4 servings (4 chicken breasts)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print-
Prep
-
Cook
-
Ready In
- Mix balsamic vinegar, olive oil, mustard, and garlic together in an oven-safe baking dish; season with salt and pepper. Lie the chicken breasts in the vinegar mixture.
- Marinate chicken in the refrigerator for at least 4 hours.
- Preheat oven to 400 degrees F (200 degrees C).
- 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).
- Sprinkle lemon zest and drizzle lemon juice over the chicken.
Footnotes
- Cook's Note:
- I prepare and marinate frozen chicken in cookware the evening before and refrigerate overnight for quick cook-up next day.
Nutrition Facts
Per Serving: 321 calories; 9.1 g fat; 9.1 g carbohydrates; 47.9 g protein; 129 mg cholesterol; 260 mg sodium. Full nutrition
Share
Similar recipes
Reviews
Read all reviews 210297 Ratings
-
-
-
-
-
Most helpful positive review
6/19/2016
This is Giada De Laurentis' recipe with an addition of tomatoes. I have made Giada's version many times and it is always good, so I suspect that this is very good as well. I usually leave out ...
Most helpful critical review
1/7/2015
I marinated the chicken for 4 hours, however next time I'd probably prepare it in the morning and let the breasts marinate all day. Instead of marinating in a dish, I find it much easier to mar...
Most helpful
Most positive
Least positive
Newest
6/19/2016
This is Giada De Laurentis' recipe with an addition of tomatoes. I have made Giada's version many times and it is always good, so I suspect that this is very good as well. I usually leave out ...
1/7/2015
I marinated the chicken for 4 hours, however next time I'd probably prepare it in the morning and let the breasts marinate all day. Instead of marinating in a dish, I find it much easier to mar...
3/10/2016
I've been making this for over a year now - I increase the mustard, leave out the zest and swap out the tomatoes for a can of fire roasted diced tomatoes and I mix the can (with juice) into the ...
6/19/2016
Sounds delicious. Do you remove the chicken from the marinade to bake, or bake it in the marinade?
10/20/2015
I really enjoyed this dish. Very easy and healthy. I used lemon balsamic vinegar and skipped the zest. I also paired it with the recipe for "slow roasted tomatoes with feta, olives and pine nu...
6/21/2016
I just made this recipe for Father’s Day. The only thing extra I added was more fresh garlic (4 cloves) Herbs de Provence and basil. I served it with Pesto Pasta mixed with fresh broccoli. A...
6/22/2017
AgaIn - if you need to tweak and alter so much why don't you list your own recipe. After reading so many reviews - all of which add alter and change so many things I wonder ... If you're like ...
1/12/2016
My date and I made this recently and absolutely loved it! I love anything balsamic and he had never really had it before so I took a chance at this recipe to sway him over to balsamic. He though...