Place chicken breasts in a small baking dish and brush with coconut oil. Squeeze the juice of half an orange over the chicken and pour vinegar over. Make sure all sides are covered. Cover dish and refrigerate for at least ½ an hour. *If you don't have time, you can bake straight away.
Heat oven to 350.
Slice cherry tomatoes and scatter around chicken. Scatter sage sprigs around dish. Place 1-2 orange slices on top of chicken breasts.