Total Time: 40 minutes
- 1 package of cherry or grape tomatoes
- 1 lb of chicken breasts
- 3 servings of pasta
- 4 tbsp of balsamic vinegar
- 2 1/2 tbsp of oil (I used coconut oil)
- 2 tsp of garlic powder
- 1 tsp of dried oregano
- 1 tsp of dried basil
- salt to taste
- black pepper to taste
- Optional: Add a handful of spinach to each serving!
On a clean cutting board, cut chicken into 1 inch pieces. Place in a small bowl with 2 tbsp of balsamic vinegar, garlic powder, dried oregano, dried basil, salt, and pepper. Cover with plastic wrap or aluminum foil, and let marinade in the fridge for about 30 minutes.
As the chicken is marinading, preheat your oven to 375. In a bowl, toss the tomatoes with 1 tbsp of oil (if you use coconut oil, make sure to melt it in the microwave for 20 seconds), 1 tbsp of balsamic vinegar, salt, and pepper. Line a baking sheet with aluminum foil and place the tomatoes on the sheet.
Place the sheet in the oven for 15 minutes, tossing the tomatoes halfway so that they do not burn. They should come out nice and wrinkly!
As the tomatoes are cooking, cook the pasta according to the instructions on the box. Every type of pasta is a little different!
After the chicken is done marinating, add 1 tbsp of oil to a large, preheated pan. Cook the chicken on medium heat for about 5-7 minutes or until the chicken is no longer pink in the middle.
Once the chicken is done cooking, turn the stove down to a low heat. Add the pasta and tomatoes to the pan. Using tongs, gently toss the ingredients to distribute the chicken and tomatoes throughout the pasta.
Add the rest of the balsamic vinegar and oil to the pasta, and add salt and pepper to taste. If you’d like a stronger balsamic vinegar taste, add 1 more tbsp to the pan and coat the pasta evenly. Top with spinach, and enjoy!