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- 1 to 1 ½ lb. boneless skinless chicken breasts
- ½ cup balsamic vinegar
- ¼ cup fat free Greek yogurt
- 2 cloves of garlic, roughly chopped
- ½ Tbsp. salt
- Balsamic Marinated Tomatoes
- 2 cups cherry tomatoes, sliced in half
- ½ cup balsamic vinegar
- 1 clove of garlic finely diced
- 1 tsp. olive oil
- ½ tsp. salt
- 2 Tbsp. fresh basil, for garnish
- These tomatoes can be made a day ahead of time. The tomatoes are also delicious on steak, on top of a sandwich, with eggs, or just about anywhere else you'd want tomatoes
- In a small bowl, mix the chicken marinade ingredients together: balsamic vinegar, Greek yogurt, garlic, salt. Add in the chicken breasts. Marinate in the refrigerator anywhere from 30 minutes – overnight.
- In a medium-sized bowl, mix together all of the tomato marinade ingredients. Add in tomatoes and marinate for 30 minutes.
- Preheat the oven to 400°F.
- Line a sheet pan with aluminum foil.
- Once marinated, spread the tomatoes onto the sheet pan, making sure they’re in one single layer. Roast for 30 minutes or until they have begun to turn dark brown on top and are bubbling.
- Take out of the oven and allow to sit for 30 minutes, until they are completely cool and easily come off the foil when scraped with a spatula.
- Take off the tomatoes and reserve until the chicken is ready.
- Take the fresh basil and rip apart into small pieces.
- Heat the grill or grill pan until smoking hot. Spray with cooking spray. Grill the chicken breasts for 7 minutes per side, until cooked through. ** Chicken should reach an internal temperature of 165°F when finished, check with a meat thermometer to be sure it is done.
- Serve grilled chicken with the roasted balsamic tomatoes on top or on the side. Garnish with fresh basil.