Roasted Tomato Balsamic Chicken Breast

45 Minutes

Ingredients

Chicken:

Prep Time:

Minutes

Cook Time:

Minutes

Preheat the oven to 375°F (190°C).
Peel and chop sweet potatoes into similar sized pieces as the Brussels sprouts for an even cooking time.
Cut the ends off the Brussels sprouts and cut in half if they are medium- large sized.
Remove the thyme leaves from the stem and crush. Peel and crush the garlic.
In a small bowl, mix the maple syrup with one of the crushed garlic cloves and add in the balsamic vinegar, 1 teaspoon of thyme and season with a little salt and pepper.
Place the sweet potatoes and Brussels sprouts onto a large cooking sheet and mix well with balsamic marinade. Set aside.
In a separate bowl, mix the remaining 3 crushed garlic cloves with 3 teaspoon of thyme, oil, balsamic vinegar, and salt and pepper. Stir to combine and spread over the chicken breasts, covering both sides.
Place a non-stick frying pan over a medium heat. Place the chicken into the hot pan and sear for 3-4 minutes on each.
Now place the chicken into an ovenproof dish along with the cherry tomatoes. Sprinkle the cherry tomatoes with a little salt and pepper and balsamic vinegar.
Place chicken in the oven and roast for 30 minutes.
After the chicken has been in the oven for 5 minutes, place the tray with the sweet potatoes and Brussels sprouts into the oven.
The chicken is cooked when the internal temperature reaches 165°F (75°C). Remove both dishes from the oven and serve immediately.

Per Serving

Magnesium

.21

Potassium

.75

Sodium

1.3g

Servings