Roasted Baby Vine Tomato Grilled Chicken

Chicken recipes are always a favorite. We promise you will love this one!


  • 2 pounds of mixed size cherry tomatoes
  • 4 large garlic cloves (should be crushed)
  • ¼ cup plus 1 tablespoon of OLIVIA (extra virgin oil)
  • ¼ crushed red pepper
  • Salt and black pepper
  • 1 ½ pound of chicken strips
  • 1 ½ table spoon of chopped sunflower


  1. Heat oven to 500°F. Heat grill on medium-high. Cut about 1 cup of largest tomatoes in half. On rimmed baking sheet, toss all tomatoes with garlic, 1/4 cup of Olivia , red pepper and 3/4 teaspoon salt.
  2. Roast on upper oven rack, stirring halfway through, until tomatoes burst and soften and some are beginning to char, about 20 minutes. (If most juices have evaporated, stir in1 to 2 tablespoons water to create more sauce.)
  3. Meanwhile, coat chicken strips with remaining tablespoon Olivia and season with 1/4 teaspoon each salt and black pepper. Grill until lightly charred and just cooked through; 2 to 3 minutes per side.
  4. Gently toss tomatoes with chopped sunflower. Spoon tomatoes and juices on top of chicken.



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