Name: Roasted Balsamic Chicken with Baby Tomatoes
Ingredients: 1/2 cup (120 mL) balsamic vinegar; 1 tablespoon (15 mL) olive oil; 1 tablespoon Dijon mustard, or more to taste; 1 garlic clove, minced, or more to taste; Salt and freshly ground black pepper, to taste; 4 large boneless, skinless chicken breast halves; 1 pint cherry tomatoes, halved; 1 lemon, zested and juiced

Ingredients

1/2 cup (120 mL) balsamic vinegar
1 tablespoon (15 mL) olive oil
1 tablespoon Dijon mustard, or more to taste
1 garlic clove, minced, or more to taste
Salt and freshly ground black pepper, to taste
4 large boneless, skinless chicken breast halves
1 pint cherry tomatoes, halved
1 lemon, zested and juiced

Instructions

In an oven-safe baking dish, mix the balsamic vinegar, olive oil, mustard, and garlic. Season with salt and pepper.
Add the chicken breasts and turn to coat. Cover and marinate in the refrigerator for at least 4 hours.
Preheat the oven to 400°F (200°C).
Roast the chicken in the marinade for about 30 minutes.
Add the halved tomatoes and continue roasting for about 10 minutes, until the chicken reaches at least 165°F (74°C).
Sprinkle with lemon zest and drizzle with lemon juice before serving.