Baked Chicken with Roasted Tomatoes - Paleo Table

Serves 2
Ingredients
3 tsp extra virgin olive oil, divided
2 cups grape or cherry tomatoes, about 1 pint, halved
2 Tbsp + 1 tsp good quality balsamic vinegar
1 Tbsp chopped fresh thyme
1/4 + 1/8 tsp sea salt
1/8 tsp freshly ground black pepper
1/4 cup paleo mayonnaise
1 Tbsp whole grain Dijon mustard (I like Maille.)
1 garlic clove, minced
1 lb boneless, skinless chicken thighs (or use what you've got, bone-in or boneless thighs, breasts, pieces, or even leftover rotisserie chicken will work)
2 cups fresh spinach

Preparation

1. Preheat oven to 375 degrees F.
2. Season chicken with salt and pepper. Place in a glass baking dish and bake for 20 minutes. (Increase baking time, if needed, based on the type of chicken you use.)
3. While chicken is baking, in a large oven-proof skillet, heat 1 tsp olive oil over medium high heat.
4. Add tomatoes and cook for 4 minutes, stirring once.
5. Remove from heat; stir in 2 Tbsp vinegar. Sprinkle with thyme, 1/4 tsp salt, and pepper.
6. Place in oven and bake in for 10 minutes. Chicken and tomato mixture should be done around the same time.
7. Whisk together paleo mayonnaise, mustard, and garlic in a small bowl.
8. To serve, divide spinach evenly between two plates or shallow bowls. Drizzle with oil and vinegar and toss gently to coat. Top with chicken thighs. Evenly spread a thin layer of mayonnaise mixture on each thigh. 
9. Spoon roasted tomatoes on top and serve immediately