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.
5 minutes
50 minutes to 55 minutes
Difficulty:
Easy
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 |
| Calculated per serving. | |
Serves: 4
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]
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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