Ingredients for Herb Chicken With Warm Vinaigrette
- Boneless Skinless Chicken Breast Halves
- Balsamic Vinegar
- Dried Italian Seasoning
- 1 teaspoon salt
- Black Pepper
- 5 tablespoons olive oil
- Plum Tomatoes
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How to Make Herb Chicken With Warm Vinaigrette
- Preheat oven to 400°F (200°C). Wash and chop 1 lb of small red potatoes into bite-sized pieces. Toss with 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Spread on a baking sheet and roast for 20-25 minutes, or until tender and slightly golden.
- In a small bowl, whisk together 4 tablespoons red wine vinegar, 4 tablespoons olive oil, 1/4 teaspoon salt, 1/4 teaspoon black pepper, and 1/2 teaspoon dried Italian seasoning.
- Rinse and pat dry 2 boneless, skinless chicken breasts (about 1 lb total).
- Brush chicken with 1 tablespoon of the red wine vinegar mixture.
- Sprinkle chicken with 3/4 teaspoon salt, 1/4 teaspoon black pepper, and 1/2 teaspoon dried Italian seasoning.
- Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat.
- Add chicken to the skillet and cook for 6-7 minutes per side, or until cooked through and browned.
- Remove chicken from skillet and set aside to rest. Keep warm.
- Add 1 cup of cherry or grape tomatoes to the skillet and cook for 2-3 minutes, until slightly softened.
- Pour the remaining red wine vinaigrette mixture into the skillet and stir to combine, scraping up any browned bits from the bottom.
- Heat through for 1-2 minutes.
- Serve the chicken over a bed of fresh spinach or mixed greens, top with the warm tomato vinaigrette, and serve alongside the roasted potatoes.
Nutrition Information (Approximate per serving)
Sodium
30 g
Sugar
19g
Fat
10g
Carbs
2g
