I made this dish last week and it came out so good and that I had to make it again this week! The only difference was that I used yellow and red bell peppers but did not have any this week so I ended up just going with what I had.
It was one of those days where I was not about to leave the house for more vegetables because I would end up buying 19 things I did not need and I would FORGET what I went for.
So I figured it was safe to stay home and proceed with dinner. Can’t really go wrong with chicken and veggies right? Feel free to use your favorites!
If you have some spare time you can season the chicken ahead of time and allow it to marinate in the fridge with 1 tablespoon of the balsamic vinegar to really get the flavor going.
Once you’ve cooked the chicken you’ll saute and season the garlic and tomatoes and then add balsamic vinegar and chicken stock.
The sauce!
I’m such a sauce person and I’m also a chicken and rice kind of person so it came together so nicely!
The chicken with the tomato sauce was full of so much flavor and was so juicy and delicious. You’ll be glad you tried it! 🙂
Ingredients
- 5 tablespoons Olive Oil
- 3 boneless, skinless chicken breasts
- Salt and Pepper to taste
- Cayenne pepper
- 4 cloves fresh garlic, minced
- ½ pint cherry tomatoes, sliced in half
- 1/3 cup + 1 tablespoon balsamic vinegar
- 1/3 cup chicken stock
- 2 cups broccoli, chopped
- 4-5 carrots, cut
- 1 bag Trader Joe’s frozen riced cauliflower (about 3 cups of riced cauliflower)
Instructions
- Add chicken to a large plate or cutting board. Add one teaspoon of olive oil and season the chicken with cayenne pepper, salt, and black pepper to taste. Place chicken in a Ziploc bag and add 1 tablespoon balsamic vinegar. Marinate in fridge for at least 30 minutes and up to 2 hours.
- Preheat oven to 425.
- Arrange vegetables in a baking dish in a single layer. Coat vegetables evenly with 2 tablespoons olive oil and salt and pepper to taste. Roast vegetables for about 30 minutes, turning vegetables over ½ way through cooking time.
- Heat 2 tablespoons olive oil in a large pan to medium heat. Add chicken to pan and cook for about 7 minutes on each side, or until fully cooked. Remove chicken from pan and set aside.
- Add 1 teaspoon of olive oil (if needed) and garlic to pan, and stir garlic for about 30 seconds, being sure not to burn the garlic.
- Add tomatoes to pan, season with salt and pepper to taste. Add chicken back to pan.
- Add balsamic vinegar and 1/3 cup chicken stock. Cover and turn heat to low and simmer for about 5 minutes.
Notes
Adapted from Honest and Tasty
Awesome sauce!
Thank you Chin!