Tomato Balsamic Chicken Breasts

This post may contain affiliate links. The price you pay as a consumer does not change, but I may make a small commission based on your purchase. Thank you for supporting Fit Happy Free!

This Tomato Balsamic Chicken is an easy dish to make with a unique, tasty flavor.  Simple and delicious!

Jump to Recipe

Disclosure: This post is not sponsored, but you will find affiliate links on this page. The price you pay as a consumer does not change, but I may make a small commission based on your purchase. Thank you for supporting Fit Happy Free!

Happy Hump-day! How’s you week going so far? I hope well! The weekend is fast approaching.

This recipe is great for a weeknight, or a weekend.  This Tomato Balsamic Chicken is simple and easy to put together and has a really tasty flavor.

I served this over cauliflower rice.  If you eat regular rice it will taste great with that as well.  Or over potatoes.  My husband and I loved the flavor of this dish.

Top this Tomato Balsamic Chicken with some fresh parsley and you have a super tasty meal.  This is simple because the ingredients are ingredients that I usually keep in my pantry, so there’s no need to spend a bunch of money at the grocery store on 50 different things.  This chicken was juicy and tender and very flavorful.  This will definitely be a repeat recipe in our house.

I hope you enjoy!

Print

Tomato Balsamic Chicken Breasts

Ingredients

• 3 Tbsp olive oil
• 3 chicken breasts halved
• 1/4 cup almond flour
• 1 Tbsp tapioca flour
• 1/2 tsp salt
• 1/4 tsp black pepper
• 15 oz can crushed tomatoes
• 1/2 cup water
• 2 Tbsp maple syrup
• 2 tsp apple cider vinegar
• 1 Tbsp balsamic vinegar
• 1 tsp salt
• 2 tsp chili powder
• 1 tsp mustard powder
• 1 clove garlic minced

Instructions

1. Combine the almond flour, tapioca flour, salt and pepper in a shallow bowl.  Coat the chicken on both sides with the mixture.

2. Melt the oil in a large skillet over medium high heat. Brown the chicken on both sides for about 5 minutes, until it is lightly browned.  Remove and drain.  

3. In the same skillet add the garlic cloves and saute for 3 minutes, until fragrant. Add the remaining ingredients to the skillet and bring to a boil.

4. Reduce the heat and return the chicken to the pan. Cover and simmer for 30-40 minutes, until the chicken is tender and no longer pink and the juices run clear. Serve and enjoy!