Ingredients
3 c. cherry tomatoes
Extra-virgin olive oil, for drizzling
balsamic vinegar, for drizzling
kosher salt
Freshly ground black pepper
1 lb. Boneless Skinless Chicken Breast
1 tsp. Italian seasoning
1 c. brown rice
1 c. chopped fresh mozzarella
crushed red pepper flakes
Flaky sea salt
2 c. baby spinach
1 lemon, halved
Balsamic glaze, for drizzling
Preparation
Step 1Preheat oven to 400°. On a large rimmed baking sheet, toss tomatoes with olive oil and balsamic vinegar and season with salt and pepper. Step 2Season both sides of chicken breasts with salt, pepper and Italian seasoning. Nestle chicken breasts in tomatoes. Bake until the tomatoes are beginning to burst and the chicken is cooked through, about 25 minutes.Step 3 Meanwhile, cook rice according to package instructions.Step 4Toss fresh mozzarella with enough olive oil to coat cheese and a pinch each of red pepper flakes and flaky sea salt. Step 5Serve chicken and tomatoes over cooked rice with mozzarella and spinach. Squeeze fresh lemon juice over each serving. Drizzle with balsamic glaze.
