Balsamic Chicken with Roasted Tomatoes

Ingredients
- 500g chicken breast or tenderloins, thickly sliced
- 2 Tbsp oil
- 1/4 cup balsamic vinegar
- 2 tsp brown sugar
- 1 clove garlic, crushed
- 1/2 punnet grape tomatoes, halved
- 60g rocket leaves
- 250g spaghetti, cooked, to serve
Method
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1. Preheat oven to 200°C. Line an oven tray with baking paper.
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2. Place chicken in a shallow baking dish. In a jug, combine oil, balsamic vinegar, sugar and garlic. Pour over chicken, turning to coat. Cover with plastic wrap and chill for 10 minutes.
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3. Transfer chicken to tray and roast for 15-20 minutes. Add tomatoes halfway through cooking.
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4. Meanwhile, cook spaghetti according to packet instructions and drain.
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5. In a large bowl, toss rocket through spaghetti. Serve with chicken and roasted tomatoes, drizzled with pan juices.
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Tip: You can use chicken tenderloins, breasts or thigh fillets for this recipe. For a gluten free option, use gluten free pasta.