Roasted Balsamic Chicken and Tomatoes

Roasted Balsamic Chicken and Tomatoes
Recipe adapted from The Gracious Pantry (thegraciouspantry.com)
Serves: 6

3 large boneless, skinless chicken breasts
6 Roma tomatoes, cut into 4 slices each
1/3 cup balsamic vinegar
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. dried parsley
1 tsp. dried thyme
salt & pepper

1. Oil a casserole dish with olive oil. Place the chicken and tomatoes in a single layer in the dish.
2. Pour the balsamic vinegar over the chicken and tomatoes. Sprinkle the chicken and tomatoes with the seasonings.
3. Bake at 350 for 45 minutes (or until internal temperature of chicken is 165 degrees F.).
4. Allow to cool slightly, cut the chicken breasts in half and serve!

Portion Fix containers per serving: 1 red, 1 green