Slow-Roasted Cherry Tomatoes and Arugula
2 cups cherry tomatoes 4 organic, boneless chicken breasts 2tbsp extra-virgin olive oil, divided Coarse salt 2 cups wild arugula 1tbsp high-quality balsamic vinegar
Pre-heat the oven to 400 degrees. Place the tomatoes in a small baking pan, and drizzle with one tablespoon of the olive oil and a pinch of salt. Roast for 45 minutes, stirring occasionally, until they’re split and blistered and super-sweet.
While the chicken is cooking, toss the arugula with the remaining olive oil, vinegar, and a pinch of salt. Fold the tomatoes into the arugula. Place one piece of chicken on each of four dinner plates, and mound a handful of arugula over each piece. Make sure everyone gets plenty of tomatoes.