Quick and simple is always my moto for dinners. I use what I have on hand and hardly ever make anything in advance, unless of course it’s in a crock pot. Tomato with basil and balsamic vinegar is one of my favorite things. When I stumbled upon some fresh local tomatoes I new I had to make this dish. With it being 4th of July weekend, there hasn’t been much time to plan out dinner and make a huge meal. This is a 30 minute meal for 2 that is gluten free and dairy free and very easy to make.
Start by slicing two large pieces of tomatoes and dice up the rest. Chop the onions and potatoes and cut the ends of the asparagus. Have the oven preheating to 425 degrees while you are cutting.
Take two pieces of chicken and place them on an olive oil lined pan. Top with one slice of tomatoes each and then shake a good amount of basil over the chicken. Place on bottom rack of oven and cook for 20 minutes or until cooked. Once plated drizzle with balsamic vinegar while chicken is still piping hot.
Place onions and potatoes on a roasting pan and toss in olive oil. Shake a little salt and pepper over the potatoes. Cook on top rack of oven for 20 minutes until tender. The last 5 minutes add the tomatoes and mix again.
Cook asparagus, with a little olive oil, over medium heat for 5 minutes or until tender. Squeeze half a lemon over the asparagus. Add salt and pepper to taste.
Tomato Basil Chicken Recipe
Ingredients:
- 2 frozen chicken breasts
- 1 tomato
- 1/2 lemon
- 1 bunch asparagus
- 1 small onion
- Small bag of red potatoes
- Olive Oil
- Balsamic Vinegar
- Basil
- Salt and Pepper
Instructions:
- Slice two large pieces of tomato, dice up the remaining tomato and set aside.
- Chop the onions and potatoes and cut the ends of the asparagus.
- Preheat the oven to 425 degrees
- Take two pieces of chicken and place them on an olive oil lined roasting pan.
- Top each with one slice of tomatoes.
- Shake a good amount of basil over the chicken.
- Place on bottom rack of oven and cook for 20 minutes or until cooked.
- Place onions and potatoes on a second roasting pan and toss in olive oil.
- Shake a little salt and pepper over the potatoes.
- Cook on top rack of oven for 20 minutes until tender.
- Remove the potatoes after 15 minutes and add the tomatoes. Returning to the oven to cook for 5 more minutes.
- Cook asparagus, with a little olive oil, over medium heat for 5 minutes or until tender.
- Squeeze half a lemon over the asparagus. Add salt and pepper to taste.
- Once plated drizzle the chicken with balsamic vinegar.
Time: 30 minutes
Serves: 2 people (potatoes and asparagus serve 4-6)
