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Chicken with fresh tomato and balsamic sauce

Chicken with fresh tomato and balsamic sauce

Points® value
Total Time
20 min
10 min
10 min
Chicken is always a dinner winner. This healthy one-pan chicken dish combines fresh tomato and balsamic vinegar for an easy dinner idea.


Skinless chicken breast

500 g, (2x250g) halved horizontally

Fresh rosemary

2 tsp, chopped

Olive oil

2 tsp

Red onion

1 small, thinly sliced


2 clove(s), crushed

Balsamic vinegar

2 tbs

Cherry tomatoes

250 g, halved

Chicken stock cube

¼ individual, to make ¼-cup (60ml) liquid stock

Capers, rinsed, drained

2 tsp

Fresh lemon rind

2 tsp, finely grated


  1. Sprinkle chicken with ½ teaspoon rosemary. Season with salt and pepper. Heat oil in a large non-stick frying pan over medium-high heat. Cook chicken for 3-4 minutes each side or until cooked through. Transfer to plate and cover to keep warm.
  2. Add onion and garlic to same pan and cook, stirring, over medium heat for 3 minutes or until softened. Add vinegar and cook, stirring and scraping any cooked-on bits from bottom of pan, until vinegar has evaporated.
  3. Stir in tomatoes, stock, capers, rind and remaining rosemary. Season with salt and pepper. Cook, stirring, for 3 minutes or until tomatoes have softened. Return chicken to pan and cook for 1 minute or until heated through. Serve.


TIPS: We used a mixture of red and yellow cherry tomatoes, but you can use any fresh tomatoes you enjoy. Add ½ tsp dried chilli flakes with rosemary in Step 1. Swap chicken for 500g lean pork fillets (fat trimmed, thinly sliced).