Instructions 

1. Preheat your oven to 400°F (200°C).
2. In a mixing bowl, toss cherry tomatoes with olive oil, salt, black pepper, oregano, and balsamic vinegar.
3. Spread the tomatoes evenly on a baking sheet lined with parchment paper.
4. Roast for 15–20 minutes or until the tomatoes become soft and slightly caramelized.
5. Remove from the oven and set aside.

Step 2: Making the Pesto Sauce

1. In a food processor, combine basil leaves, pine nuts, Parmesan cheese, and garlic cloves.
2. Pulse until the ingredients are finely chopped.
3. While the processor is running, slowly drizzle in the olive oil until the mixture reaches a smooth consistency.
4. Add salt, black pepper, and lemon juice, then pulse again to mix everything well.
5. Transfer the pesto sauce to a bowl and set aside.

Step 3: Cooking the Chicken

1. Season both sides of the chicken breasts with salt, black pepper, and garlic powder.
2. Heat olive oil in a large skillet over medium-high heat.
3. Add the chicken breasts and cook for 5–6 minutes on each side until golden brown and fully cooked (internal temperature should reach 165°F or 75°C).
4. Reduce heat to low and spoon generous amounts of pesto sauce over each chicken breast. Let it warm up for about 1 minute.
5. Turn off the heat and top the chicken with the roasted cherry tomatoes.
6. Garnish with fresh basil and additional Parmesan cheese if desired.