Burrata with Roasted Tomatoes and Balsamic Glaze

This is an example of a meal that Solin would create to include in your personalized meal plan.

Burrata with Roasted Tomatoes and Balsamic Glaze

YOUR SOLIN GENERATED RECIPE

Burrata with Roasted Tomatoes and Balsamic Glaze

Roasted cherry tomatoes and pan-seared chicken are topped with creamy burrata and a sweet balsamic glaze for a fresh and balanced meal.

Try 7 days free, then $12.99 / mo.

NUTRITION

445kcal
Protein
38.5g
Fat
26.7g
Carbs
15.6g

SERVINGS

1 serving

INGREDIENTS

4 oz Boneless skinless chicken breast

2 oz Burrata cheese

1 cup Cherry tomatoes

1 tsp Avocado oil

1 tsp Extra virgin olive oil

1 tbsp Balsamic glaze

2 cup Baby arugula

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh basil

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a small baking sheet with parchment paper.

  • 2

    Toss the cherry tomatoes with the extra virgin olive oil and a pinch of the sea salt on the prepared baking sheet.

  • 3

    Roast the tomatoes for 15 minutes until they are blistered and tender, then remove from the oven.

  • 4

    Season the chicken breast evenly on both sides with the remaining sea salt and the black pepper.

  • 5

    Heat the avocado oil in a medium skillet over medium-high heat and sear the chicken for 6 to 7 minutes per side until golden brown and fully cooked.

  • 6

    Place the baby arugula on a serving plate and top it with the sliced chicken breast and the warm roasted tomatoes.

  • 7

    Gently place the burrata cheese in the center of the plate, drizzle with the balsamic glaze, and garnish with fresh basil leaves.

Burrata with Roasted Tomatoes and Balsamic Glaze

This is an example of a meal that Solin would create to include in your personalized meal plan.

Burrata with Roasted Tomatoes and Balsamic Glaze

YOUR SOLIN GENERATED RECIPE

Burrata with Roasted Tomatoes and Balsamic Glaze

Roasted cherry tomatoes and pan-seared chicken are topped with creamy burrata and a sweet balsamic glaze for a fresh and balanced meal.

NUTRITION

445kcal
Protein
38.5g
Fat
26.7g
Carbs
15.6g

SERVINGS

1 serving

INGREDIENTS

4 oz Boneless skinless chicken breast

2 oz Burrata cheese

1 cup Cherry tomatoes

1 tsp Avocado oil

1 tsp Extra virgin olive oil

1 tbsp Balsamic glaze

2 cup Baby arugula

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh basil

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a small baking sheet with parchment paper.

  • 2

    Toss the cherry tomatoes with the extra virgin olive oil and a pinch of the sea salt on the prepared baking sheet.

  • 3

    Roast the tomatoes for 15 minutes until they are blistered and tender, then remove from the oven.

  • 4

    Season the chicken breast evenly on both sides with the remaining sea salt and the black pepper.

  • 5

    Heat the avocado oil in a medium skillet over medium-high heat and sear the chicken for 6 to 7 minutes per side until golden brown and fully cooked.

  • 6

    Place the baby arugula on a serving plate and top it with the sliced chicken breast and the warm roasted tomatoes.

  • 7

    Gently place the burrata cheese in the center of the plate, drizzle with the balsamic glaze, and garnish with fresh basil leaves.