Balsamic Chicken with Roasted Tomatoes

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This restaurant-worth balsamic chicken is ready in about as much time as it takes to prepare the rice on the side.

Ingredients:

• 4 chicken breasts, thinly sliced
• 2 tsp fresh rosemary
• 2 tsp dried sage
• 1 tsp salt
• 1/4 tsp black pepper
• 1 Tbsp olive oil, divided
• 1/4 small sweet onion, thinly sliced
• 2 garlic cloves, minced
• 2 Tbsp dark balsamic vinegar
• 2 c cherry tomatoes, halved
• 1/4 c chicken stock

Directions:

1. Heat the oven broiler. Line a baking sheet with parchment paper and then spread the halved cherry tomatoes on the pan. Sprinkle with olive oil, salt and pepper. Place under broiler until brown/charred. Remove from oven.
2. Meanwhile, pat the sliced chicken dry with paper towel then sprinkle with salt, pepper and a little rosemary.
3. Heat 2 tsp olive oil in a large non-stick skillet. Add chicken and cook until browned and cooked through. Transfer cooked chicken to a bowl and cover with tin foil.
4. Add sliced onion and garlic to the skillet. Cook for a minute.
5. Add balsamic vinegar, cook for another minute or two.
6. Stir in tomatoes and their juices, chicken stock and remaining rosemary and sage, 1/4 tsp salt and 1/4 tsp pepper. Cook for 1-2 minutes.
7. Add in the chicken and the juices from the bowl. Cook for about 5 minutes allowing the chicken to soak in the sauce.
8. Serve over brown rice.

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Nutritional Information*

• Servings: 4
• Calories per serving: 281
• Total Fat: 2.9 g
• Saturated Fat: 0.7 g
• Total Carbohydrates: 6.7 g
• Dietary Fiber: 2.3 g
• Sugar: 3.5 g
• Protein: 71.8 g

*Nutritional Information estimated using MyFitnessPal