Chicken with Honey-Roasted Tomatoes
Sautéed Lemon-Garlic Kale
Ingredients
- 6 (6-oz) boneless, skinless chicken breasts
- 2 Tbsp olive oil
- 2 pints grape tomatoes
- 2 Tbsp honey
- 1 Tbsp balsamic vinegar
- 2 Tbsp chopped fresh basil
Instructions
- Preheat oven to 425°F. Season chicken lightly with salt and pepper. Cook chicken in hot oil in a large ovenproof skillet over medium-high heat 3 minutes per side or until browned.
- Toss together tomatoes, honey, and vinegar; spoon mixture around chicken in skillet. Transfer skillet to oven.
- Bake 10 to 12 minutes or until chicken is done and tomatoes are tender; stir in basil. Serve with Sautéed Lemon-Garlic Kale recipe.
Side Dish Ingredients
- 1 (12-oz) pkg chopped kale
- 2 Tbsp olive oil
- 3 cloves garlic, thinly sliced
- 2 Tbsp fresh lemon juice
Side Dish Instructions
- Cook kale in hot oil in a large skillet over medium heat, stirring occasionally, until tender. Add garlic, and cook 1 minute. Stir in lemon juice, and season with salt and pepper to taste.
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