Balsamic marinated chicken with roasted tomatoes

Today I looked in the Paleo Recipe book for a recipe. I marinated my chicken for the entire day and it got really nice and flavourful. However, since I cut my chicken fillets in half, I ended up cooking the chicken for a little bit too long.

Ingredients
(serves 2-3)
60 ml balsamic vinegar
1 tbsp homemade or Dijon mustard
4 tbsp extra-virgin olive oil
2 garlic cloves, minced
2 large chicken breasts
450 g cherry tomatoes
salt and pepper

Combine the balsamic vinegar, mustard, garlic and 1 tablespoon of the olive oil in a bowl and season to taste with salt and pepper. Place the chicken breasts in the marinade and refrigerate to marinate for at least 4 hours.
Preheat your oven to 200 degrees. Combine the remaining 3 tbsp olive oil with the cherry tomatoes, season to taste with salt and pepper and place in a roasting pan. Place the chicken with its marinade in a second roasting pan. Roast the chicken in the preheated oven for about 30 minutes, then add the tomatoes and roast for another 10 minutes.