Grilled Chicken Breast with Roasted Vine Tomatoes

Another quick recipe for weeknight dinner that takes 20 min to make. Minimum ingredients, maximum flavor!

What you need for 4 ppl:

  • 2 lbs mixed size cherry or campari tomatoes on the vine
  • 4 lare garlic cloves, crushed (add 6 if you are a garlic lover like me)
  • 1/4 c. plus 1 Tbsp extra virgin olive oil
  • 1/4 tsp crushed red pepper
  • 3 chicken breasts, boneless
  • 1 tsp dried tarragon, or 1 1/2 Tbsp fresh and finely chopped.

Active cooking time: 20 min

  1. Heat oven to 500F. Heat grill on med-high.
  2. Cut largest tomatoes in half. Toss them with 1/4 c. olive oil, garlic, red pepper and salt.
  3. Line a large baking dish with foil and spread tomatoes mixture evenly.Roasting tomatoesdefault
  4. Roast on the upper level in the oven for 10 min. Stir, and roast for another 10 min.
  5. Tomatoes should be soft and burst. If they are too dry, add some hot water.
  6. Coat chicken with remaining 1 Tbsp. olive oil. Sprinkle with salt and pepper. Transfer to grill and grill on medium-high for 3 mint per side. Then reduce the grill to medium and grill another 3 min per side.Grilled Chicken
  7. Remove tomatoes from the oven and gently toss with tarragon with a wooden spoon.chicken and tomatoes
  8. Plate the cooked chicken and spoon tomatoes and juices on top of chicken. I served my on a pillow of spring mix salad, but you can pick any side you want from rice to spaghetti to grill vegetables.
  9. Bon Appetit!

Grilled Chicken Breast + Roasted Vine Tomato
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Grilled Chicken Breast + Roasted Vine Tomato
Prep Time:
10 minutes
Cook Time:
15 minutes
Total Time:
25 minutes

Quick recipe for a weeknight dinner that takes 20 min to make. Minimum ingredients, maximum flavor!

Yield: 6
Category: entree, dinner, lunch
Cuisine: International, Italian
Ingredients
  • 2 lbs mixed size cherry or campari tomatoes on the vine
  • 4 lare garlic cloves, crushed (add 6 if you are a garlic lover)
  • 1/4 c plus 1 Tbsp extra virgin olive oil
  • 1/4 tsp crushed red pepper
  • 3 chicken breasts, boneless
  • 1 tsp dried tarragon, or 1 1/2 Tbsp fresh and finely chopped.
Instructions
  1. Heat oven to 500F. Heat grill on med-high.
  2. Cut largest tomatoes in half. Toss them with 1/4 c. olive oil, garlic, red pepper and salt.
  3. Line a large baking dish with foil and spread tomatoes mixture evenly.default
  4. Roast on the upper level in the oven for 10 min. Stir, and roast for another 10 min.
  5. Tomatoes should be soft and burst. If they are too dry, add some hot water.
  6. Coat chicken with remaining 1 Tbsp. olive oil. Sprinkle with salt and pepper. Transfer to grill and grill on medium-high for 3 mint per side. Then reduce the grill to medium and grill another 3 min per side.
  7. Remove tomatoes from the oven and gently toss with tarragon with a wooden spoon.
  8. Plate the cooked chicken and spoon tomatoes and juices on top of chicken. I served my on a pillow of spring mix salad, but you can pick any side you want from rice to spaghetti to grill vegetables.
Nutrition information
Calories per serving: 253.62 kcal
Fat per serving: 19.34 g
Saturated fat per serving: 3.88 g
Carbs per serving: 0.97 g
Protein per serving: 18.35 g
Fiber per serving: 0.14 g
Sugar per serving: 0.18 g
Sodium per serving: 55.74 mg
Trans fat per serving: 0.09 g
Cholesterol per serving: 55.68 mg
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https://gourmetoz.com/2018/01/23/roasted-vine-tomato-grilled-chicken/

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