Description
Chicken with roasted tomato, red onion, garlic and herbs adds tons of flavor to this simple dish. A pinch of red pepper for a touch of heat
Yield: 2servings | Serving Size: 1cutlet with veggies
Ingredients
1cuphalved cherry tomatoes
½medium red onion, cut into ¼-inch slices
2large garlic cloves, peeled and smashed with side of knife
1teaspoonolive oil
½teaspoonherbs de Provence
1/8teaspoonred pepper flakes
kosher salt
freshly ground black pepper, to taste
olive oil spray
11/2 pound total boneless, skinless chicken breasts
1tablespoonfresh 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.
Last Step:
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Nutrition
Serving: 1cutlet with veggies, Calories: 179kcal, Carbohydrates: 7g, Protein: 25g, Fat: 5.5g, Cholesterol: 87mg, Sodium: 417mg, Fiber: 1.5g, Sugar: 3g
