Roasted Grape Italian Chicken

I’ve been asked by a faithful reader for more healthy and budget friendly recipe ideas. I’ve got a great one to share just for that request: Roasted Grape Italian Chicken!

Grapes are such a great fruit. They are so sweet and refreshing. I love eating them out of a bowl right out of the refrigerator.

Grapes have several health benefits according to California Table Grape Commission (http://www.tablegrape.com/healthtips.php). They state, grapes have antioxidants, and they may help reduce blood pressure, among other benefits. Check them out for more information.

By roasting the grapes, it helps to release all of their sweet juices. The balsamic vinegar also adds a nice touch of acidity to add a little zing. The roasted grapes compliment the Italian chicken really well. I’m so excited for you to try this dish!

The Italian chicken with roasted grapes is a light dinner that is easy to make. It also looks so elegant. You’ll be amazed at how delicious this dish is!

I served ours with steamed Brussels sprouts. The green Brussels sprouts with the contrasting black grapes look beautiful together. If you aren’t a Brussels sprouts fan, you could easily serve this with some fresh steamed green beans (also very budget friendly).

Ingredients:

2 cups black seedless grapes (you can substitute red seedless grapes if you want)
1 tsp extra virgin olive oil
½ tbsp balsamic vinegar (you can substitute apple cider vinegar)
¼ tsp salt
4 thinly sliced, boneless, skinless chicken breasts
4 tsp extra virgin olive oil
2 tsp Italian seasoning
Salt and ground black pepper to season the chicken
4 tbsp shredded mozzarella cheese (for garnish, optional)
1 lb steamed Brussels sprouts

Toss the grapes with 1 tsp extra virgin olive oil, ½ tbsp balsamic vinegar, and ¼ tsp salt.  Pour into a small oven safe dish.

Toss the grapes with 1 tsp extra virgin olive oil, ½ tbsp balsamic vinegar, and ¼ tsp salt. Pour into a small oven safe dish.

Brush each side of chicken with ½ tsp extra virgin olive oil.  Season the chicken with salt and ground black pepper (use the amount you like).

Brush each side of chicken with ½ tsp extra virgin olive oil. Season the chicken with salt and ground black pepper (use the amount you like).

Season the each side of the chicken with ½ tsp of Italian seasoning.

Season the each side of the chicken with ½ tsp of Italian seasoning.

Place the chicken on a baking rack on a baking sheet.

Place the chicken on a baking rack on a baking sheet.

Roast the chicken and grapes on 350 Fahrenheit.  Turn the chicken over ½ way through baking time.  Chicken is done when it reaches 165 degrees Fahrenheit internally.  It should take about 20 minutes (your cooking time may vary).  Toss the grapes with a spoon ½ way through cooking time also.

Roast the chicken and grapes on 350 degrees Fahrenheit. Turn the chicken over halfway through baking time. Chicken is done when it reaches 165 degrees Fahrenheit internally. It should take about 20-30 minutes (your cooking time may vary). Toss the grapes with a spoon halfway through cooking time also.

While chicken and grapes are roasting, steam your Brussels sprouts in a vegetable steamer.

 

Remove the grapes and chicken.  Allow the chicken to rest.  Smash the grapes just slightly with a potato masher to release some of their juices.

Remove the grapes and chicken from the oven carefully (they will be extremely hot, use caution; use your oven mitts!). Allow the chicken to rest. Smash the grapes just slightly with a potato masher to release some of their juices.

Now they are looking more like a sauce!

Now they are looking more like a sauce!

Serve a spoonful of grapes and juices over a chicken breast.  Serve with steamed Brussels sprouts.

Serve a spoonful of grapes and juices over a chicken breast.  Garnish each plate with 1 tbsp mozzarella cheese.  Serve with steamed Brussels sprouts.

See, wasn’t that easy to make?

Ingredients:
2 cups black seedless grapes (you can substitute red seedless grapes if you want)
1 tsp extra virgin olive oil
½ tbsp balsamic vinegar (you can substitute apple cider vinegar)
¼ tsp salt
4 thinly sliced, boneless, skinless chicken breasts
4 tsp extra virgin olive oil
2 tsp Italian seasoning
Salt and ground black pepper to season the chicken
4 tbsp shredded mozzarella cheese (for garnish, optional)
1 lb steamed Brussels sprouts

Directions:

Toss the grapes with 1 tsp extra virgin olive oil, ½ tbsp balsamic vinegar, and ¼ tsp salt. Pour into a small oven safe dish.

Brush each side of chicken with ½ tsp extra virgin olive oil. Season the chicken with salt and ground black pepper (use the amount you like). Season the each side of the chicken with ½ tsp of Italian seasoning. Place the chicken on a baking rack on a baking sheet.

Roast the chicken and grapes on 350 degrees Fahrenheit. Turn the chicken over halfway through baking time. Chicken is done when it reaches 165 degrees Fahrenheit internally. It should take about 20 minutes (your cooking time may vary). Stir the grapes with a spoon halfway through cooking time also.

While chicken and grapes are roasting, steam your Brussels sprouts in a vegetable steamer.

Remove the grapes and chicken from the oven carefully (use caution as they are extremely hot; use your oven mitts). Allow the chicken to rest. Smash the grapes just slightly with a potato masher to release some of their juices.

Serve a spoonful of grapes and juices over a chicken breast. Garnish each plate with 1 tbsp mozzarella cheese.  Serve with steamed Brussels sprouts.

What is your favorite part about Roasted Grape Italian Chicken?  I’d love to know what you think!

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