Slow-Roasted Cherry Toma­toes and Arugula

Cosmopolitan (India) - - LIFESTYLIST -

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.

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