Italian Baked Chicken with Cherry Tomatoes
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.
Ingredients
- 2 cups2 cups2 cups Cherry Tomato, halved
- 2 Tbsp2 Tbsp2 Tbsp fresh Oregano
- 8 cloves8 cloves8 cloves Garlic, peeled
- 1 Tbsp1 Tbsp1 Tbsp Extra Virgin Olive Oil
- 444 Boneless Skinless Chicken Breasts
- Sea Salt, to taste
- Ground Fresh Black Peppercorns, to taste
- 1/2 cup1/2 cup1/2 cup Black Olives
- fresh Basil, torn
- Parmesan Cheese, optional garnish [omit for Whole30]
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Process
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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My Notes:
About This Recipe
Show nutritional information
Coconut Free Egg Free Entrées GAPS Gluten Free Grain Free Keto Nut Free Shellfish Free Specific Carbohydrate Diet Sugar Free Whole30This 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 |
Calculated per serving. |
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