Italian Baked Chicken with Cherry Tomatoes (Edit recipe)

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This one-pan dinner makes use of an easy, foolproof technique: baking chicken breasts with fresh vegetables. Here, the garlicky cherry tomatoes keep the meat moist and tender while also imparting tons of flavor. Plus, it’s a total time-saver! To keep things strictly Paleo, omit the sprinkle of Parmesan cheese when serving.

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PREP TIME

5 minutes

COOK TIME

50 minutes to 55 minutes

INGREDIENTS

Serves: 4

Ingredients

2 cups Cherry Tomato, halved
2 Tbsp fresh Oregano
8 cloves Garlic, peeled
1 Tbsp Extra Virgin Olive Oil
4 Boneless Skinless Chicken Breasts
Sea Salt, to taste
Ground Fresh Black Peppercorns, to taste
1/2 cup Black Olives
fresh Basil, torn
Parmesan Cheese, optional garnish [omit for Whole30]

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat oven to 400 degrees F.
Toss cherry tomatoes, oregano leaves, and garlic cloves with olive oil in a baking pan and roast in oven, 35 minutes.
Remove pan from oven, place chicken breasts on top of tomatoes, and sprinkle with salt and pepper.
Add olives and roast for 15 to 20 minutes until cooked through.
Plate chicken breasts with the cherry tomato sauce, fresh basil leaves, and a hint of grated parmesan, if desired.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	149
Fat:	7 g
Carbohydrates:	4 g
Protein:	21 g
Cholesterol:	85 g
Sodium:	54 mg
Fiber:	2 g
Sugars:	2 g
Sugar Alcohol:	0 g
Calculated per serving.