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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.

HealthyChickenQuickHigh ProteinDairy FreeGluten Free

Estimated Nutrition

Per Serving Total
Calories 535.4 kcals 535.4 kcals
Carbohydrates 16.5 grams 16.5 grams
Fat 43.2 grams 43.2 grams
Protein 19.8 grams 19.8 grams
Cook Time
20 mins
Produces
1 person
Allergies
Vegetarian
Vegan
Dairy Free
Gluten Free

Ingredients

BakingIngredients
4.2
g
Caster Sugar
CondimentsSauces
14.8
ml
Balsamic Vinegar
Meat
0.5
piece
Chicken Breast
cut in half lengthways
NutsSeeds
1
pinch
Salt
to taste
1
pinch
Black Pepper
freshly ground, to taste
2
tbsp
Parsley
fresh, chopped
1
tbsp
Rosemary
fresh, leaves only, chopped
OilsFats
14.8
ml
Olive Oil
for the chicken
29.6
ml
Olive Oil
for the tomatoes
Vegetables
85
g
Cherry Vine Tomatoes
whole

Steps

  • 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.