Roasted Tomato Balsamic Chicken Breast

Level

Easy

Time

45 Min

SErves

4

Calories

500

Fat

16g

Protein

50g

Carbs

36g

Ingredients

What You Need:

  • 4 cups (530g) sweet potato, chopped 
  • 4 cups (350g) Brussels sprouts, halved
  • 1 tbsp. oil (avocado works excellent for high heat)
  • 1 tbsp. maple syrup
  • 1 clove of garlic
  • 1 tbsp. balsamic vinegar
  • 1 tsp. fresh thyme
  • ⅛ tsp. salt
  • ⅛ tsp. pepper

Chicken:

  • 3 large breasts with skin on and bone-in
  • 3 cloves garlic
  • 3 tsp. fresh thyme
  • ⅛ tsp. salt
  • ⅛ tsp. pepper
  • 1 ½ tsp. oil (avocado or olive)
  • 3 tsp. balsamic vinegar
  • 18 cherry tomatoes

Instructions

Step 1

Preheat the oven to 375°F (190°C). 

Peel and chop sweet potatoes into similar sized pieces as the Brussels sprouts for an even cooking time. 

Step 2

Cut the ends off the Brussels sprouts and cut in half if they are medium-large sized.

Remove the thyme leaves from the stem and crush. Peel and crush the garlic.

Step 3

In a small bowl, mix the maple syrup with one of the crushed garlic cloves and add in the balsamic vinegar, 1 teaspoon of thyme and season with a little salt and pepper.

Step 4

Place the sweet potatoes and Brussels sprouts onto a large cooking sheet and mix well with balsamic marinade. Set aside.

Step 5

In a separate bowl, mix the remaining 3 crushed garlic cloves with 3 teaspoons of thyme, oil, balsamic vinegar, and salt and pepper. Stir to combine and spread over the chicken breasts, covering both sides. 

Step 7

Now place the chicken into an ovenproof dish along with the cherry tomatoes. Sprinkle the cherry tomatoes with a little salt and pepper and balsamic vinegar.

Place chicken in the oven and roast for 30 minutes.

Step 8

After the chicken has been in the oven for 5 minutes, place the tray with the sweet potatoes and Brussels sprouts into the oven.

The chicken is cooked when the internal temperature reaches 165°F (75°C). Remove both dishes from the oven and serve immediately. 


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