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🍽️ Chicken Breast in Lime Marinade with Oven Tomatoes and Greek Pasta

728 kcal · 30 min · 4 servings

Chicken Breast in Lime Marinade with Oven Tomatoes and Greek Pasta Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Rinse the chicken under cold water and pat it completely dry with kitchen paper.
  2. 2. Let the meat sit at room temperature to warm up.
  3. 3. Preheat the oven to 180 degrees Celsius with top and bottom heat.
  4. 4. Wash the tomatoes and cut them in half.
  5. 5. Place the tomato halves in a bowl.
  6. 6. Add one tablespoon of olive oil and one tablespoon of balsamic vinegar.
  7. 7. Season the tomatoes with salt and pepper.
  8. 8. Mix everything well so the tomatoes are coated.
  9. 9. Place the tomatoes cut-side up on a baking sheet lined with parchment paper.
  10. 10. Sprinkle a little sugar over the tomatoes.
  11. 11. Place the tray in the oven and bake the tomatoes for about 15 to 20 minutes until caramelized.
  12. 12. Wash the lime and cut it in half.
  13. 13. Squeeze the juice out of the lime.
  14. 14. Take a separate bowl for the marinade.
  15. 15. Pour the lime juice into the bowl.
  16. 16. Add one tablespoon of balsamic vinegar.
  17. 17. Add a quarter teaspoon of sugar.
  18. 18. Add two tablespoons of olive oil.
  19. 19. Stir the marinade vigorously.
  20. 20. Set the marinade aside to let it infuse.
  21. 21. Take a pan and add the remaining olive oil.
  22. 22. Heat the oil over high heat.
  23. 23. Season the chicken with salt.
  24. 24. Place the meat in the hot pan.
  25. 25. Sear the meat for about one minute on each side.
  26. 26. Remove the meat from the pan.
  27. 27. Turn the meat in the prepared marinade.
  28. 28. Place the meat on the tray next to the tomatoes.
  29. 29. Place the tray back in the oven.
  30. 30. Bake the meat for about 10 minutes.
  31. 31. Brush the meat with the remaining marinade in between.
  32. 32. Take a pot and fill it with about two liters of water.
  33. 33. Season the water generously with salt.
  34. 34. Bring the water to a boil.
  35. 35. Add the kritharaki (small Greek pasta) to the boiling water.
  36. 36. Reduce the heat to low.
  37. 37. Cook the pasta for about 9 minutes.
  38. 38. The pasta should be al dente.
  39. 39. Wash the arugula.
  40. 40. Spin the arugula dry thoroughly.
  41. 41. Grate the Parmesan finely.
  42. 42. Drain the pasta in a sieve.
  43. 43. Take a bowl for the pasta.
  44. 44. Place the still moist pasta in the bowl.
  45. 45. Add two tablespoons of butter.
  46. 46. Add the arugula.
  47. 47. Mix everything well together.
  48. 48. Season the pasta mixture with salt and pepper.
  49. 49. Remove the tray with tomatoes and chicken from the oven.
  50. 50. Take plates for serving.
  51. 51. Place the pasta mixture on the plates.
  52. 52. Place the chicken and tomatoes alongside.
  53. 53. Sprinkle the grated Parmesan over the dish.
  54. 54. Enjoy your meal!

Nutrition per serving