Easy baked chicken breasts with tomatoes and herbs

Step 1/ 3

• 1½ cloves garlic
• ½ red onion
• 125 g cherry tomatoes
• ½ sprig thyme
• 2 sprigs parsley
• ½ sprig rosemary
• 25 g jarred sun-dried tomatoes

• oven
• cutting board
• knife

Preheat oven to 180°C/350 °F. Peel and mince garlic. Peel onion and thinly slice. Halve cherry tomatoes. Remove thyme, parsley, and rosemary leaves from sprigs and chop together finely. Add halved cherry tomatoes, sun-dried tomatoes, sliced onion, and minced garlic to a baking dish.

Step 2/ 3

• 2 chicken breasts (boneless, skinless)
• ¼ tsp dried oregano
• salt
• pepper

• baking dish
• paper towels

Pat chicken breasts dry with paper towels and place them in the baking dish. Season with salt and pepper. Sprinkle the chopped herbs and dried oregano over the chicken.

Step 3/ 3

• 1¾ tbsp balsamic vinegar
• 50 ml olive oil

Add balsamic vinegar and olive oil to the dish and bake at 180°C/350 °F for approx. 20 min., or until the chicken is cooked through. Enjoy!

Enjoy your meal!