Dinner
Chicken with Roasted Tomato and Red Onions
Juicy chicken breasts soak up the sweet juices of roasted cherry tomatoes and red onion, their edges kissed with herbs de Provence and a gentle heat from red pepper flakes. Fresh basil scattered on top adds a bright, fragrant finish that makes every bite sing.
- Total
- 23 min
- Prep
- 5 min
- Cook
- 18 min
- Serves
- 2
Nutrition per Serving
- Calories
- 179
- Protein
- 25g
- Carbs
- 7g
- Fat
- 6g
- Fiber
- 2g
- Sugar
- 3g
- Sodium
- 417mg
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 tsp olive oil
- ½ teaspoon herbs de Provence
- 1/8 tsp red pepper flakes
- kosher salt
- freshly ground black pepper (to taste)
- olive oil spray
- 1 1/2 lb total boneless, skinless chicken breasts
- 1 tbsp 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.