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.

Easy Chicken Dinner Potatoes High Protein

Estimated Nutrition

Calories

535.4

kcal / serving

535.4 kcal total

Carbs

33.1g

per serving

33.1 g total

Fat

30.5g

per serving

30.5 g total

Protein

32.8g

per serving

32.8 g total

Cook Time

minutes

Serves

person

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

Dark Soy Sauce

A dash

Balsamic Vinegar

A splash

Meat

0.5

piece

Chicken Breast

Skinless

NutsSeeds

clove

Garlic

Lightly crushed

Salt

To taste

Black Pepper

Freshly ground, to taste

OilsFats

Olive Oil

Divided use

Vegetables

150

New Potatoes

Baby, boiled until tender and drained

115

Cherry Tomato

Method

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.

Preheat the oven to 220°C.

Serve the chicken and tomatoes on a warmed plate with the roasted potatoes.

Heat 15ml of olive oil in a roasting tin in the oven for five minutes.

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.