Preheat the oven to Gas 4, 180°C, fan 160°C.
Place the chicken breasts, green pepper chunks, onion wedges and feta in a roasting tin. Drizzle with the olive oil and balsamic vinegar and season with salt and pepper. Cook for 15 minutes.
Stir the vegetables and feta and add the tomatoes to the tin and roast for a further 10 minutes.
Remove the chicken from the tin and cut into slices. Divide the rocket between 2 plates, scatter the vegetables and feta over then top with the chicken. Drizzle the juices from the pan over the top and serve immediately.
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