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Balsamic Tomato Chicken with Roast Potatoes

Pan-seared chicken breast roasted with cherry tomatoes, balsamic vinegar, and soy sauce, served alongside golden-brown roasted baby new potatoes.

EasyChickenDinnerPotatoesHigh Protein

Estimated Nutrition

Per Serving Total
Calories 535.4 kcals 535.4 kcals
Carbohydrates 33.1 grams 33.1 grams
Fat 30.5 grams 30.5 grams
Protein 32.8 grams 32.8 grams
Cook Time
25 mins
Produces
1 person
Allergies
Vegetarian
Vegan
Dairy Free
Gluten Free

Ingredients

CondimentsSauces
5
ml
Dark Soy Sauce
A dash
5
ml
Balsamic Vinegar
A splash
Meat
0.5
piece
Chicken Breast
Skinless
NutsSeeds
1
clove
Garlic
Lightly crushed
1
g
Salt
To taste
1
g
Black Pepper
Freshly ground, to taste
OilsFats
30
ml
Olive Oil
Divided use
Vegetables
150
g
New Potatoes
Baby, boiled until tender and drained
115
g
Cherry Tomatoes

Steps

  • Preheat the oven to 220°C.
  • Heat 15ml of olive oil in a roasting tin in the oven for five minutes.
  • Add potatoes to the hot oil, season, and roast for 10-15 minutes until golden.
  • Brown the chicken in 15ml of oil in a hot ovenproof pan for 2 minutes per side.
  • Add cherry tomatoes and drizzle with soy sauce and balsamic vinegar.
  • Add garlic and roast the chicken and tomatoes in the oven for 10-15 minutes.
  • Serve the chicken and tomatoes on a warmed plate with the roasted potatoes.