Roasted Balsamic Chicken And Tomatoes Recipe

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This roasted balsamic chicken and tomatoes recipe makes a simple, rustic dinner you’ll enjoy again and again!

Need a quick and simple dinner? This Clean Eating Roasted Balsamic Chicken And Tomatoes comes together very quickly. Pop it in the oven, get a few things done, and dinner will be on the table in no time!

Clean Eating Roasted Balsamic Chicken And Tomatoes shown from overhead on a white plate. One chicken breast and one half of a roasted tomato sit on the plate with a small amount of fresh greenery on the plate for garnish.

This recipe is actually my third attempt at this dish. I originally tried to do it with just spices. Then I added lemon juice on the second round, but didn’t care for the plain flavor. On the third try, I changed a few spices and used balsamic vinegar instead, and it turned out really delicious!

This dish is easy to prep ahead of time. Perfect for weekend prep too!! If you buy the chicken raw, you could easily prep this and freeze a portion. So it’s great for those of you cooking for just yourselves too. This is a great recipe for stocking up in the freezer!

I paired this with a salad to keep things simple. But you could easily make some brown rice and more cooked veggies to complete the meal. Simple, tasty and versatile.


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Clean Eating Roasted Balsamic Chicken And Tomatoes Recipe

Roasted Balsamic Chicken And Tomatoes Recipe

This delicious meal roasts quite easily in the oven and makes for a wonderful main course.
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Course: Main Course
Cuisine: American
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Servings: 3 servings
Calories: 314kcal
Author: Tiffany McCauley


  • 1 ½ lb. chicken breast (boneless, skinless)
  • 3 medium roma tomatoes
  • ¼ cup balsamic vinegar
  • 2 tsp. garlic powder
  • 2 tsp. onion powder
  • 1 tsp. dried parsley
  • 1 tsp. dried thyme
  • 1 tsp. dried rosemary
  • salt and pepper (to taste after cooking)


  • In an oiled casserole dish, layer the chicken and tomatoes in a single layer, nestling the tomatoes in between the breasts.
  • Sprinkle the chicken and tomatoes with the vinegar and then the spices.
  • Bake at 350 F. for about 40-50 minutes, or until the chicken reaches at least 165 F. on a meat thermometer.
  • Allow to cool slightly and serve with a salad!


Please note that the nutrition data is a ballpark figure. Exact data is not possible.


Calories: 314kcal | Carbohydrates: 11g | Protein: 49g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 145mg | Sodium: 281mg | Potassium: 1007mg | Fiber: 2g | Sugar: 3g | Vitamin A: 215IU | Vitamin C: 7.3mg | Calcium: 101mg | Iron: 4.2mg

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I'm Tiffany, a cookbook author, food lover, mom, and writer for MSN and the AP Newswire.
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  1. I love the simplicity of this dish, only vinegar and spices. I really appreciate that you use dried spices instead of fresh, too. That makes this easy to make on a night when I don’t have much on hand. I also like the pairing of the roasted tomatoes with the chicken.

  2. AZ@...And a Dash of Cinnamon says:

    Yum! I’m a huge fan of balsamic vinegar!

  3. I assume you cut the tomatoes in half and face upward? Or do you place them in there whole? Sounds delicious

  4. Should I cook then freeze, or do I freeze before I cook it? (Cooking newbie here ????)

    1. Kay – You could go either way really. The only difference being that you wouldn’t want to freeze the raw tomatoes. So if you freeze first, just do the chicken and toss the tomatoes in when you thaw and cook. Enjoy! 🙂

  5. Should this dish be covered when cooking?

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