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Chicken with Roasted Tomato and Red Onions

5 from 13 votes

Roasted tomatoes, red onions, garlic and herbs adds tons of flavor to plain old chicken. Adding a pinch of red pepper flakes adds just a touch of heat, while the basil adds freshness to this easy, weeknight chicken dish.

Prep Time: 5

Cook Time: 15

Total Time: 20

Yield: 2 servings

Course: Dinner, Lunch

Cuisine: American

Ingredients

1 cup halved cherry tomatoes
½ medium red onion (cut into ¼-inch slices)
2 large garlic cloves (peeled and smashed with side of knife)
1 teaspoon olive oil
½ teaspoon herbs de Provence
1/8 teaspoon red pepper flakes
kosher salt
freshly ground black pepper (to taste)
olive oil spray
1 1/2 pound total boneless, skinless chicken breasts
1 tablespoon fresh chopped basil

Instructions

Preheat oven to 400 degrees F.
In a medium bowl, combine tomatoes, onions, garlic, olive oil, herbs de Provence, red pepper flakes, 1/4 teaspoon salt and black pepper.
Toss to evenly coat and transfer to a sheet pan lightly sprayed with olive oil.
Roast for 12 to 15 minutes.
Meanwhile, cut the chicken breast in half lengthwise into 2 thin cutlets.
Season both sides with 1/4 teaspoon salt and pepper.
Spray a large non-stick grill pan or skillet with olive oil over medium-high heat.
When hot add chicken and cook about 1 1/2 to 2 minutes per side.
To serve: Top chicken with roasted veggies and garnish with remaining basil.

Nutrition

Serving: 1cutlet with veggies, Calories: 179kcal, Carbohydrates: 7g, Protein: 25g, Fat: 5.5g, Cholesterol: 87mg, Sodium: 417mg, Fiber: 1.5g, Sugar: 3g

- WW Points: 1

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