Chicken with Roasted Tomato and Red Onion
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.
2 Servings
| Nutrition (1 serv.) | Amount | Nutrition (1 serv.) | Amount |
|---|---|---|---|
| Calories | 179 kcal | Sugar | 3 g |
| Carbs | 7 g | Cholesterol | 87 mg |
| Protein | 25 g | Sodium | 417 mg |
| Fat | 6 g | Fiber | 2 g |
| Sugar | 3 g | ||
| Cholesterol | 87 mg | ||
| Sodium | 417 mg | ||
| Fiber | 2 g |
Prep Time: 5 min Cook Time: 15 min Total Time: 20 min
https://www.skinnytaste.com/chicken-with-roasted-tomato-and-red/
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.