Balsamic Chicken with Radish, Cucumber, Cherry Tomato & Mint Relish

• 1/4 pints Cherry Tomatoes, Halved
• 1 Tablespoon Canola Oil
• 1 whole Large Chicken Breast, Cut Into Large Rectangular Chunks
• 2 Tablespoons Balsamic Vinegar
• 1/2 whole Lemon, Juiced
• 2 Tablespoons Olive Oil
• 3 whole Radishes, Thinly Sliced
• 1/2 whole English Cucumber, Sliced
• 1/4 whole Red Onion, Diced
• 1/4 cups Fresh Mint Leaves, Torn Into Small Pieces, Plus A Few Sprigs To Garnish
• 1 clove Garlic, Minced
• Salt And Pepper

1. 1.
2. Preheat the oven to 350F.
3. Place the sliced cherry tomatoes on a parchment paper lined baking sheet.
4. Roast for about 30 minutes or until they reach your desired level of dryness (careful they dont burn!).
5. Once done, remove from the oven and set aside to cool slightly.
6. 2.
7. While tomatoes are roasting, prep the rest of your vegetables and set aside.
8. Heat canola oil in a frying pan over medium high heat.
9. Season chicken pieces with salt and pepper and brush balsamic vinegar over them.
10. Fry the chicken pieces, turning once, about 6-7 minutes each side, until cooked through.
11. Once cooked, remove from heat and let the chicken sit for about 5 minutes.
12. 3.
13. Mix together the lemon juice and olive oil, tasting as you go.
14. Add garlic and season with salt.
15. Use less lemon juice if you prefer a less tart flavour.
16. Toss the lemon oil mixture with the radishes, cucumber, red onion, mint, and cherry tomatoes.
17. 4.
18. Place chicken on plates and spoon relish over it.
19. Garnish with more fresh mint and serve.

pints, canola oil, chicken, balsamic vinegar, lemon, olive oil, cucumber, red onion, mint leaves, clove garlic, salt

Taken from tastykitchen.com/recipes/main-courses/balsamic-chicken-with-radish-cucumber-cherry-tomato-mint-relish/ (may not work)