Herb and Pepper Chicken with Roasted Vine Tomatoes

Herb-coated chicken breast fried until golden-brown and served alongside roasted cherry tomatoes drizzled with balsamic vinegar and sugar.

Healthy Chicken Quick High Protein Dairy Free Gluten Free

Estimated Nutrition

Calories

535.4

kcal / serving

535.4 kcal total

Carbs

16.5g

per serving

16.5 g total

Fat

43.2g

per serving

43.2 g total

Protein

19.8g

per serving

19.8 g total

Cook Time

minutes

Serves

person

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

4.2

Caster Sugar

CondimentsSauces

14.8

Balsamic Vinegar

Meat

0.5

piece

Chicken Breast

cut in half lengthways

NutsSeeds

pinch

Salt

to taste

pinch

Black Pepper

freshly ground, to taste

tbsp

Parsley

fresh, chopped

tbsp

Rosemary

fresh, leaves only, chopped

OilsFats

14.8

Olive Oil

for the chicken

29.6

Olive Oil

for the tomatoes

Vegetables

Cherry Vine Tomatoes

whole

Method

Preheat the oven to 180°C.

Coat the chicken pieces thoroughly in a mixture of salt, pepper, and fresh herbs.

Fry the chicken in hot oil for 10 minutes until golden and cooked through.

Place tomatoes in an ovenproof pan and drizzle with oil, vinegar, and sugar.

Roast the tomatoes in the oven for 10 minutes.

Serve the chicken on a plate with the balsamic tomatoes on the side.