This One-Pan Balsamic Chicken with Roasted Tomatoes is easy enough for a quick weekday meal, but fancy enough for a special meal, date night and it's totally company worthy. It's only 10 Weight Watchers freestyle smart points (blue plan) if you use all the sauce!
Course Main Course
Cuisine American, North American
Keyword balsamic, chicken, chicken breast
Prep Time 10minutes
Cook Time 35minutes
Total Time 45minutes
Author Adapted from Dana McAuley's "Balsamic Chicken and Roasted Vegetables" Canadian Living's 30 Minutes and Light, P. 89
Whisk together tomato juice, balsamic vinegar, oil and thyme, mustard, sugar and garlic in a small saucepan. Bring to a boil over high heat, continue to boil, stirring occasionally for 5 minutes until thick enough to coat the back of a spoon. Set aside 1/4 cup (for serving with chicken)
Cut tomatoes in half, lengthwise and arrange in sprayed 9X13 pan. Then spoon 1/3 of the sauce over tomatoes. Sprinkle with parmesan cheese.
Score chicken with fork,
Coat with remaining sauce (NOT from the reserved 1/4 cup)
Bake in prepared oven for 25-35 minutes, turning halfway through (at about 15 minutes) and spoon sauce over the chicken (from bottom of the pan), as you would if you were basting.
Cook until no longer pink inside. Serve with reserved sauce. Sprinkle tomatoes with a little more parmesan cheese, if desired.
Serve with baked potatoes and additional vegetables if desired.
*Note: you can use other vegetables with tomatoes or in place of tomatoes
One-Pan Balsamic Chicken with Roasted Tomatoes
Amount Per Serving
Calories 425Calories from Fat 162
% Daily Value*
Saturated Fat 3g19%
Vitamin A 1381IU28%
Vitamin C 29mg35%
* Percent Daily Values are based on a 2000 calorie diet.