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Roasted Tomato Balsamic Chicken Breast

45 Minutes

4 Servings

500 Calories

50g Protein

36g Carbs

16g Fats

Roasted Tomato Balsamic Chicken Breast

Steps

  • Preheat the oven to 190°C.

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

  • 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.

  • 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.

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

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

  • Place a non-stick frying pan over a medium heat. Place the chicken into the hot pan and sear for 3-4 minutes on each.

  • 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.

  • 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 75°C. Remove both dishes from the oven and serve immediately.

Ingredients

  • 530g sweet potato, chopped

  • 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

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