Balsamic Chicken with Roasted Tomatoes

clock 10 minutes + 20 minutes bowl Serves 4


  • 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
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  • 1. Preheat oven to 200°C. Line an oven tray with baking paper.

  • 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.

  • 3. Transfer chicken to tray and roast for 15-20 minutes. Add tomatoes halfway through cooking.

  • 4. Meanwhile, cook spaghetti according to packet instructions and drain.

  • 5. In a large bowl, toss rocket through spaghetti. Serve with chicken and roasted tomatoes, drizzled with pan juices.

  • Tip: You can use chicken tenderloins, breasts or thigh fillets for this recipe. For a gluten free option, use gluten free pasta.

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